Tart with mozzarella cheese, olives, smoked chicken fillet and sun-dried tomatoes

First, prepare the tart dough: add the cold butter, cut into small pieces, to the flour with a pinch of salt. Knead everything into fine crumbs. Add 20 g of cold water and knead the dough.

Place the dough in the tart tin, prick the bottom with a fork, and place in the fridge while you prepare the filling.

Chop the onion and garlic and fry them in 5 g of oil in a pan. Leave to cool.

Halve the olives, cut the sun-dried tomatoes, chicken and herbs into small pieces and mix. Cut the Dor Blue cheese into small pieces. 

Make the topping: beat the eggs, add the sweet and sour cream, salt and spices to your taste.

Take the tin with dough out of the fridge. Place 1/2 of the mozzarella cheese on the bottom, top with the filling and the cut Dor Bleu cheese. Sprinkle the remaining mozzarella cheese over the top.

Pour the egg and cream mixture over the top and bake it in the oven at 180 °C for ~35 minutes (or until browned on top).