Chicken & Summer Squash Savory Rustic Tart

Instructions for Crust:

Add 1/4 cup water, mixing by hand or by stand mixer. Remove the dough mass to a work surface. Fold dough over into itself a few times. Dough should look cohesive and not too dry or sticky. Form the dough into a disk, wrap with plastic wrap and refrigerate for at least 30 minutes to allow the flour to hydrate, the butter to chill and the gluten to relax.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough out to a 13 inch in diameter rough circle. Carefully move rolled out dough to the prepared baking sheet and set aside.

Shred chicken into medium sized pieces and set aside. Dice onion and chop squash, set squash aside. Melt 1 tablespoon of butter in a medium skillet on medium heat and add onions. Sauté until they soften, a few minutes. Whisk in remaining butter and 3 tablespoons of flour, cooking for a minute.

Add in chicken broth and cream, whisking until sauce thickens. Then add, rosemary, thyme and pepper, whisking constantly.

Add in cooked chicken and raw squash, stir just until combined and remove from heat. Pour chicken mixture into the middle of the pie dough circle.

Fold the sides of the dough into itself. Bake for 25-35 minutes or until tart is golden brown.

Allow to cool for 15 minutes then serve Enjoy!

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