Savory tart with mushrooms and chicken

 Savory tart with mushrooms and chicken


175 g hard flour 
175 g soft flour 
175 g butter 
2 egg yolks
75 g water
7 g salt
7 g sugar
500 g white mushrooms
1 large onion
3 tbsp. "Lof" Extra Virgin Olive Oil
Salt & pepper
200 g feta cheese, grated by hand
150 g Graviera cheese, grated
2 eggs
1 chicken breast



Start with the dough by sifting the flours.
In the mixer bowl, add the butter and the flours and beat until they become lumpy.
Add the eggs one by one. Add the water, salt and sugar and beat until the mix is homogenized. 
Wrap the dough in cling film and leave it in the fridge for at least one hour.
Roll out the dough, divide it in 2 and place one piece on a well buttered tart pan.
Preserve the other piece in the refrigerator or in the freezer.
Pierce the bottom of the tart in multiple spots and cook for 8-10 mins or until golden brown, in a preheated oven at 180°C.
For the filling, finely chop the onion and sauté it in olive oil for 4-5 mins. 
Add the mushrooms, thyme, salt and pepper and sauté for 10-12 mins, until they expel all their fluids.
Move to a bowl and let it cool off.
Add the mushrooms, the chicken (cut by hand), the cheeses and the eggs and mix well.
Move the filling in the tart pan and cook in a preheated over at 180°C for 30-40 mins.
Let it cool off and serve.