Mini Tarts with Chicken

• Makes 12 mini tarts
• Crust (pate brisee)
• 125 g butter, cut into chunks
• 250 g flour
• 1 egg
• 1/4 tsp salt
• Filling
• 1 tbsp olive oil
• 1 large onion
• 1/2 chicken breast, cut in small pieces
• 1/2 tsp paprika
• salt and freshly ground black pepper, to taste
• fresh basil, chopped, to taste
• 3 tbsp frozen corn kernels
• 1 tomato, to garnish

Directions

1. Prepare the crust. Mix flour with salt. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg and incorporate until the dough is homogeneous. Knead the dough and form a ball from it. Wrap it with plastic and refrigerate for at least 30 minutes.
2. Meanwhile preheat the oven to 180 Celsius (356 F). In a large frying pan heat oil over medium high heat. Add onion and cook for 5 minutes until soft. Add chicken breast and cook until the meat has lost its raw color. Stir in paprika, corn kernels and basil, cook for 1 minute. Add salt and pepper and remove from heat.
3. Roll out the dough into a rectangular shape and cut small circles to fit the mini tart molds. Press dough into tart molds without stretching it. Punch the bottoms with a fork.
4. Fill mini tarts with chicken mixture, garnish with tomato slices and bake for 25-30 minutes. Serve warm or cold.