CHICKEN TART , WITH LEEK AND WHISKY
Preparation time : 15’- 20’ minutes
Baking time : 40’ – 45’ minutes
Ingredients for 6 persons
1 leaf dough"kourou"
300 gr. chicken , cut in small pieces
150 gr.smoked cheese , rubbed
3 eggs
4 soup spoons olive oil
4 soup spoons whisky
200gr yoghourt , full fat
4 leeks , in tiny cut pieces
2 soup spoons parsley , in tiny cut pieces
salt and fresh cut peper
EXECUTION
In a well buttered silicon tart mould Crostata Pavonidea 28cm , we lay the leaf dough ,
cut the hanging out overs of dough , and place the mould in the frige.
We heat our oven to 180C.
In a big casserole , we chautee the chicken pieces with leek and olive oil for 3-5 minutes.
We pour the whisky , leave it for one minute , for the alchohol to evaporate ,and we take out from fire.
We add the rest of ingredients , mix , spread the mixture around inside the mould , and then bake for 40-45 minutes .