Chicken and Cheese Tart Information

Prep. Time 20′     Baking Time 45′     Serves 8


For the dough

  • 500g all-purpose flour
  • 250g butter, at room temperature
  • 200g yogurt
  • 1/2 tsp salt
  • 1 egg

For the chicken and cheese filling

  • 200g chicken fillet, finely chopped
  • 2 fresh onions finely chopped, including the green parts
  • 200g graviera cheese, grated
  • 250g light cream
  • 4 large eggs
  • A pinch of nutmeg
  • Salt
  • Freshly ground pepper
  • 30g cold butter, cut into small pieces
  • Chopped parsley and roasted cherry tomatoes for garnish


For the dough

  1. Combine all the ingredients for the tart dough in a bowl and knead briefly until they come together in a ball.
  2. Flatten the dough with your palms.
  3. Place the dough in a buttered large tart pan.
  4. Spread it evenly with your fingers or with the base of a glass.
  5. Lift the dough to create walls.
  6. Trim off any excess dough from the edges of the tart pan.
  7. Lightly pierce the dough with a fork.
  8. Leave it in the refrigerator to chill while you prepare the filling.

For the filling

  1. Heat a non-stick pan with a bit of olive oil.
  2. Over high heat, sauté the finely chopped chicken for 5-6 minutes.
  3. Season with salt and pepper.
  4. Set it aside to cool.
  5. In a bowl, whisk the eggs, add the green onions, cream, nutmeg, salt, and pepper.
  6. Whisk well with a wire whisk to combine.
  7. Spread the chicken evenly over the surface on the tart dough.
  8. Add the grated cheese over the entire surface.
  9. Place the tart on the middle rack of the oven and carefully pour the liquid mixture (eggs and cream) over it.
  10. Place the small pieces of cold butter on the surface.
  11. Bake in a preheated oven at 180°C in a fan oven for about 40 minutes, until the surface turns slightly golden and the cream sets.
  12. Allow the tart to cool for 15-20 minutes and set.
  13. Sprinkle with the chopped parsley and cut into pieces.
  14. Serve the chicken and cheese tart with roasted cherry tomatoes and mixed green salad.


Source: Argiro Barbarigou