For the crust:

·       1.5 cups whole wheat flour

·       125 g margarine

·       50 ml water

·       1/2 tsp salt

For the stuffing:

·       500 g chicken breast

·       1 onion

·       2 cloves of garlic

·       1 cup of spinach

·       1 cup of cherry tomatoes

·       200 g mushrooms

·       150 g grated hard cheese

For the sauce:

·       100 ml 18% table cream

·       50 ml milk

·       3 eggs

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Mix the ingredients for the crust, knead and refrigerate for 1 hour to chill. Line a tart pan with the crust. Prick with a fork and put in the oven preheated to 180°C for about 15 minutes.

Cut the chicken breast into smaller pieces, then fry with finely chopped onion and garlic, season with salt and pepper. When the chicken is fried, add the sliced mushrooms and fry together for about 2 minutes. Set aside. 

Thoroughly mix all the ingredients for the sauce and season with salt.

Put the chicken and vegetables on the crust, add the sliced cherry tomatoes and spinach, add the sauce and sprinkle with cheese. Put the tart in the oven and bake for about 30-35 minutes at 180°C.

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