Tart with fennel, yogurt and turkey


For the dough

250g flour (half and half of plain and whole wheat flour)

125g fat (half and half butter and olive oil)

1 egg

1/4 teaspoon salt

1/2 teaspoon baking powder


For the filling

1/2leek chopped

1 big fennel chopped

100g chicken breast (boiled, chopped) / 7 slices cooked turkey

120g grated parmesan

1/2 cup yogurt or 100g cream cheese

120g milk

2 eggs




Place the eggs and butter in a bowl and mix well.

Sift the flour and add it, together with the baking powder, in the mixture of eggs and fat.

Knead well, until the dough becomes homogenized.

By using a rolling pin, roll the dough until it becomes thin and then place it in a tart pan (the dough must be evenly thick in all parts).

Stick a fork in order to make holes and then place the dough in a preheated oven in 185 ℃ for 10 minutes.

In the meantime, prepare the filling by cooking the fennel and leek in a frying ban with a drop of olive oil.

Once they get soft, add the chicken or the sliced turkey, season, mix well and then remove from the fire.

Add half of the parmesan and sprinkle the base of the tart with the rest of it.

Place the filling into the tart. Mix the milk, cream cheese/ yogurt and eggs in a bowl and then season.

Pour the mixture into the tart until the filling is fully covered.

If you wish, you can decorate the tart with thin slices of fennel, before you add the cream.

Bake the tart in a preheated oven for another 20 minutes in 180 ℃, until the filling becomesgolden brown.

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