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Ingredients for pastry crust:
- 1¼ cups all-purpose flour
- 7 tbsps unsalted butter, chilled
and cut into pieces
- ¼ tsp salt
- ¼ tsp black pepper
- 4 tbsps ice water
Method for crust:
Preheat oven to 350°F. In a food processor, combine flour, butter,
salt and pepper. Pulse for 10 seconds, then add ice water. Continue
to pulse 5 or 6 times until the dough comes together. Place dough
on a floured surface and work into a ball. Enclose dough in plastic
wrap. Refrigerate for 30 minutes.
Ingredients for filling:
- 1½ cups pulled or chopped chicken
- 1 1/2 (8-ounce) wheels Bittersweet Plantation Dairy Fleur-de
Lis Fromage Triple Cream
- ¼ pound butter
- 8 pearl onions, peeled and halved
- 1 cup celery, sliced ½-inch
- 1 tsp minced garlic
- ½ cup julienned bell peppers
- ¾ cup baby carrots, bias cut
- 4 tbsps all-purpose flour
- 3 cups turkey or chicken stock
- 1½ cups red potatoes, skin-on, cubed
- ½ cup milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp chopped oregano
- 1 tbsp chopped parsley
- 1 whole egg, whipped
Method for filling:
In a large skillet, melt butter over medium-high heat. Add onions,
celery, garlic, bell peppers, and carrots. Sauté 5 minutes,
stirring occasionally. Blend in flour but do not brown. Stir in
stock until roux dissolves. Bring to a low boil, reduce to simmer,
and cook 5 minutes. Add potatoes and cook 4 minutes. Add milk, salt,
pepper, oregano and parsley. Cook, stirring occasionally, until
mixture thickens to a heavy white sauce consistency. Remove and
discard the rind from the 8-ounce wheel of cheese. Remove skillet
from heat and blend in 1 cup of chicken and the 8-ounce cheese.
Allow to cool 30 minutes. Allow dough to sit 15 minutes at room
temperature. Roll dough into a 15" circle (1/8-inch thick).
Carefully place dough on a ceramic pizza stone or a large cookie
sheet lined with parchment paper. Spoon filling onto center of dough
leaving a 1½-inch space around the edge. Fold the 1½-inch
edge over the top of the filling. Place remaining chicken on top
of filling. Brush crust with egg and bake 20-30 minutes or until
golden. Cut remaining cheese into eight equal portions. Place one
piece of cheese on the crust of each slice of tart and serve warm.
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