'2 cups of all-purpose flour'
Salt to taste
'1 teaspoon of active dry yeast'
'3 tablespoons of butter'
'1 tablespoon of olive oil'
'12 tablespoons of water'
Rehearsal Filling
'2 tablespoons of butter'
'2 large onions, sliced into thin rings'
'1 cup of all-purpose flour'
'1/2 cup of heavy cream'
'1 egg'
'1 envelope of vegetable broth'
'100g of cooked chicken breast, cut into cubes'
'100g of canned mushrooms, sliced'
'1 tablespoon of grated cheddar cheese'
'2 cups of all-purpose flour'
Salt to taste
'1 teaspoon of active dry yeast'
'3 tablespoons of butter'
'1 tablespoon of olive oil'
'12 tablespoons of water'
Rehearsal Filling
'2 tablespoons of butter'
'2 large onions, sliced into thin rings'
'1 cup of all-purpose flour'
'1/2 cup of heavy cream'
'1 egg'
'1 envelope of vegetable broth'
'100g of cooked chicken breast, cut into cubes'
'100g of canned mushrooms, sliced'
'1 tablespoon of grated cheddar cheese'
'1 Preheat the oven to 350°F'
In a bowl, combine flour, salt, and yeast
Add butter, olive oil, and water
Mix until smooth
Work the dough until it is even and consistent
Roll out the dough and line the bottom and sides of a 22cm diameter tin greased with butter
Poke holes in the dough with a fork and bake for 20 minutes
Let cool
'1 In a pan, melt butter and caramelize onions'
Dust with flour, add heavy cream, egg, and vegetable broth
Stir for 2 minutes
Add chicken and mushrooms
Let cool and fill the tart
Sprinkle grated cheddar cheese and return to oven for 20 minutes or until golden brown.
