Potato, Chicken and Scamorza Tart

Pre-heat the oven to 180ºC. To make the shortcrust pastry, in a clean dry bowl containing flour, add cold butter, cut into cubes and use your fingertips to lightly rub them together till they resemble coarse crumbs.

Stir in the cold water, 1 tbsp at a time and bring the dough together using your fingers. Turn the dough onto a clean surface and knead until it forms a ball. Wrap it with cling film and store it in the refrigerator for 30 minutes.

Take the dough ball out and on a lightly floured surface, using a rolling pin, roll it out to about 5 mm thick. Transfer the rolled out pastry to your tart pan (I used a 23 cm tart pan.) and gently press it into all the sides.

Trim the excess and chill the tart pan in the fridge for 15 minutes.

Using a fork, make holes all across the base and the sides of the pastry. Line the pastry with a baking paper and lay dried pulses over it.

Bake in the oven at 180ºC for 10 minutes, take the tart pan out, discard the baking paper with the pulses and place the tart pan back into the oven for 5 more minutes to bake further, until golden brown. Set aside on a cooling wire rack.

While the pastry is in the oven, on low heat, drizzle olive oil in a pan and add finely sliced onions, potatoes and boneless chicken pieces and let cook for 20-25 minutes until tender, stirring regularly to ensure they don’t stick.

Turn off the heat and mix in the grated scamorza cheese and rosemary & arrange on the base of the pastry case. In a dry bowl, whisk together the eggs, cream, salt & pepper & pour it into the tart pan, making sure all of the pie is occupied.

Place it back into the oven for 15 minutes, until golden on top and set. Let it cool in the oven for 15 minutes. Sprinkle dried or fresh rosemary on top, slice and serve.