Chicken tonnato tart

INGREDIENTS for 4 PEOPLE 50 g wholemeal flour, 00 70 g flour, 50 g butter, 1 tablespoon beaten egg, salt.

For the filling: 1/2 chicken, 1/2 litre of broth of meat, 80 g of tuna, egg yolk, 1 1/2 dl of oil seeds, 1 teaspoon mustard, vinegar, chives, 1 small onion, 4 small tomatoes, 1 tablespoon of capers in vinegar, salt.

PROCEDURE Prepare a shell pasta BRISA: put the flours (keep one tablespoon of the white to roll out the dough) in the bowl of a food processor and add 1 tablespoon beaten egg, salt, cold butter cut into cubes.

Blend at high speed for 30 seconds, then pour cold water flush, beating the volt at moderate speed.

When the dough is gathered a ball, remove it and put it on a floured countertop.

If it were too soft, put it in the fridge for 20 minutes.

wrapped in kitchen film.

Roll out the dough with a rolling pin and a tart mould tappezzatene.

Trim excess dough strips and place the mold in the refrigerator for 20 minutes.

Heat the oven to 170° then spent the time, cover the dough with a piece of paper and fill with dried vegetables or the balls.

Bake for 12?, then remove the paper and beans and put in oven for 5?.

Remove from oven and let cool.

Boil the chicken breast in the broth for 30 minutes, then remove, let cool and cut into small pieces.

A mayonnaise prepared by placing the yolk with mustard in a small bowl.

Mixing with a whisk, pour in the oil.

Add salt and vinegar at the end.

Drain tuna, frullatelo with mayonnaise.

Pour the cream in tuna pasta shell.

Garnish with meat, tomatoes cut into wedges, capers and onions cut into thin slices.

Sprinkle with chopped chives and serve well chilled.