Chicken & Summer Squash Savory Rustic Tart

Prepare the crust by combining 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt in a large mixing bowl, stirring until combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold butter (8 tablespoons).

Once butter is cut in, the mixture should resemble small pebbles, add in 1/3 cup of cold water stirring until combined.

The dough should have a shaggy appearance; knead it gently until it forms into a single cohesive ball.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 400°F and prepare the rest of the ingredients. Cut 2 cups of cooked chicken into 1/2-inch bite-sized pieces. Finely dice 1/2 cup of onion and chop 1 cup of squash into 1/2-inch pieces. Prepare 1 cup of chicken broth and have 1 cup of heavy cream ready. Remove the stems from rosemary and thyme, finely chopping the rosemary. Measure out 4 tablespoons of butter and 3 tablespoons of all-purpose flour.

Lightly flour your work surface and roll the dough into a large circle, about 14 to 15 inches in diameter. Trim any jagged edges if preferred. Transfer the crust to a parchment paper lined baking sheet.

Melt 1 tablespoon of butter in a medium skillet over medium heat and add the onions. Sauté the onions until they soften, then stir in the rosemary and thyme, cooking for another minute.

Whisk in the remaining butter to the skillet, allowing for it to melt.

Stir 3 tablespoons of all-purpose flour into the melted butter, whisking continuously for 1 to 2 minutes until a smooth roux forms.

Then add in chicken broth and heavy cream whisking constantly. Salt and pepper to taste.

Continue cooking the gravy until it has a thick consistency.

Mix in the cubed cooked chicken and cubed raw squash, remove from the heat, and stir until everything is evenly coated in the gravy.

Pour the filling into the center of the dough circle, leaving a clean 2-inch border around the edges.

Begin folding, slightly overlap each fold to create a pleated look. Prepare an egg wash by whisking together 1 egg and 1 tablespoon of water in a small bowl. Brush the mixture over the tart's crust to help secure the pleats and enhance its golden color. Bake for 35-45 minutes, making sure to rotate the tart occasionally to ensure it bakes evenly.

Allow to cool for 10-15 minutes before serving.

Enjoy!