Integralisimo proposes you to prepare this wonderful whole wheat chicken tart, and you can continue cooking healthy and tasty. Dedicated to tart lovers in general who wish to expand their recipe book with this exquisite whole wheat recipe. Accompany by garnishes of fresh salads or vegetables for much more complete menus. Go ahead and prepare it!
Let’s talk a bit about the recipe:
Although there are many ways to prepare tarts, today I bring you this new one. A tart made with whole wheat flour dough, seeds, sunflower oil and no eggs. A simple recipe, which does not require great difficulty and also has few ingredients that are easily available in any market. What’s more, you can change or replace any of them, either by liking or necessity.
About the ingredients:
As the main ingredient, chicken. Which you can buy a particular piece or if you had left over from a previous preparation you can reuse it too. The breast is generally used because it is lean and has a beneficial amount of meat compared to the rest of the chicken.
On this occasion, the chicken meat was previously boiled to be able to shred it later. But it is not the only way in which it can be integrated into the preparation. Since another option would be to cut it into small parts and skip it along with the rest of the filling. It is worth mentioning that the final result will depend on how the ingredients are used in the recipe.
Regarding the rest of the ingredients and to a lesser extent, black olives and mushrooms were added. Resulting in a perfect combination of flavors and a touch of distinction as a whole. However, you can replace them. Although I encourage you to try because they make a big difference with just using a small amount of them.
About the mixture that unifies the preparation:
Like any tart recipe, it needs a mixture that works as a union. This mixture would be what unites all the ingredients during baking, preventing the dough from falling apart or moistening. There are a thousand ways and ingredients, from the cheapest to the most expensive. Also from the lightest to the most caloric. So, as it is a personal taste, I leave it to your choice.
For this whole wheat tart, I used a simple but protein and light one. Because it is only prepared with cornstarch, milk and eggs. Either way, you can prepare everything in the same container or beat the eggs separately and then add in. By way of difference is that when preparing together, it will cost a little more effort to homogenize. One recommendation is to season the mixture that unites and not so much the filling.
About the dough:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The fat used in this opportunity is sunflower oil. But you can substitute for margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
In the same way, you have the choice of using milk, no-dairy milk or simply water. As well as a mixture of them, that is, half-and-half. However, replacing it with just water will result in a slightly more rustic texture. Therefore, keep these details in mind when modifying the recipe.
Unlike other whole wheat tarts crust recipes that you will find here, this one does not contain eggs. For this very reason, on this occasion, I used flaxseed egg instead. Which has a volume and consistency similar to a chicken egg. But unlike other substitutes, it will not significantly change the final flavor of the preparation.
Finally, this whole wheat chicken tart is baked at a medium low temperature of around 180 degrees / 356 Fahrenheit for about 30-40 minutes. For the best result, it is recommended to adapt the cooking according to the type of oven available. Remember that if you modify the size of the mold in a recipe, you must modify the baking times as well.
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