Chicken And Leek Tart
|Whole wheat flour||1 Cup (16 tbs)|
|Low fat cottage cheese||1⁄2 Cup (8 tbs)|
|Chicken stock||3 Tablespoon|
|Chopped leeks||3 Cup (48 tbs)|
|Whole wheat flour||2 Tablespoon|
|Milk||1 3⁄4 Cup (28 tbs)|
|Peas||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , beaten|
|Dill/Tarragon sprig||2 Tablespoon|
To make the crust: Cut the butter into the flour with a pastry blender.
Place the cottage cheese in a blender and process on low speed until smooth, scraping down the sides of the container as necessary.
Using a fork, stir the cottage cheese into the butter-flour mixture just until combined.
Press the dough into the bottom and up the sides of a 9-inch pie plate coated with no-stick spray. (The dough can also be chilled, then rolled out to fit the pie plate.) To make the filling: Heat the stock in a large skillet over medium heat for about 1 minute.
Stir in the leeks and cook over low heat, stirring frequently, until tender and translucent.
Do not brown.
Stir in the flour until the leeks are coated.
Add the milk, stir well, then stir in the peas.
Simmer until the sauce thickens.
Remove the skillet from the heat.
Stir in the cooked chicken, then rapidly beat in the eggs.
Stir in the marjoram, basil, and nutmeg.
Pour the chicken-leek mixture into the crust and sprinkle with the wheat germ.
Bake at 350° for about 30 minutes or until the tart is puffed, golden, and cooked through.
Let the tart rest for 10 minutes before cutting.
Garnish with dill or tarragon, if desired.