Chicken, Leek, and Thyme Tourte

Chicken, Leek, and Thyme Tourte

Ever wondered what a tourte is? This recipe will introduce you to the taste of classic French cuisine!



  • Leek – 1 piece
  • Egg – 1 piece
  • Chicken breast fillets – 2 pieces
  • Eggs – 2 pieces
  • Shallots – 3 pieces
  • White wine – 125 ml
  • French pastry dough – 2 pieces
  • Olive oil – 1 tablespoon
  • Mushrooms – 250 g
  • Black pepper – a pinch
  • Cayenne pepper – a pinch
  • Emmental cheese – 50 g
  • Salt – a pinch
  • Black Forest ham – 150 g
  • 30% cream – 200 ml
  • Fresh thyme – 15 g


  • Cake flour – 20 g
  • Cayenne pepper – a pinch
  • Fresh thyme – 20 g


  1. Heat olive oil in a deep frying pan, add sliced shallots, and sauté for about 1 minute. Then add thinly sliced leeks. Season with salt and sauté for about 2 minutes, stirring occasionally. Add sliced mushrooms and sauté for another 2 minutes. Transfer the sautéed ingredients to a clean dish.
  2. Cut washed and dried chicken breast fillets into thin slices. Season with salt and pepper. Cut the Black Forest ham into strips and fry it in the pan where you cooked the vegetables. Transfer the fried ham to a clean dish. Then fry the chicken slices in a little olive oil for 3 minutes. Add the previously prepared vegetables to the chicken and pour in the wine. Mix and reduce the liquid. Add 1 tablespoon of chopped thyme, season with salt and a pinch of cayenne pepper. Transfer everything to a clean dish and let the filling cool down.
  3. In a clean bowl, beat one whole egg and one egg yolk, add 30% cream, season with salt and pepper, and mix. Add this mixture to the cooled chicken filling. Let the filling cool completely.
  4. Preheat the oven to 220°C and place an empty baking sheet inside (to heat it up).
  5. Roll out 2 very chilled French pastry dough sheets, sprinkle with a little flour. Place a large plate on the dough and cut out a round shape. Repeat with the second dough sheet. Use the dough scraps to prepare decorations.
  6. Drain the cold filling from excess liquid and transfer it to the center of one dough sheet. Pour 2 tablespoons of the remaining cream over the filling. Place the fried ham and sliced cheese on top of the filling. Season with salt and pepper. Brush the edges of the dough with a mixture of egg yolk and water – reserve the rest for brushing the surface of the dough. Place the second dough sheet on top of the filling, fold the edges. Evenly distribute the filling between the two dough sheets. Make a small hole in the center. Brush the entire surface of the dough with egg yolk. Place the previously cut dough elements on top. Transfer the dough to a hot baking sheet lined with parchment paper and bake at 220°C for 25-35 minutes.
  7. Transfer the baked tourte to a plate, garnish with fresh thyme and cayenne pepper.

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