For the dough

• 250ml lukewarm water
• 1 tbsp sugar
• One cube of fresh yeast (42g)
• 1 tsp salt
• 500g flour

As topping

• 2 tbsp olive oil
• 2 cloves of garlic
• 250ml strained tomatoes
• Oregano
• Thyme
• Salt
• Pepper
• 2 handfuls baby spinach
• 12-16 cherry tomatoes
• Créme fraiche
• Chicken breast fillet
• 1 tbsp oil
• fresh basil

Preparation

1. pour 250ml lukewarm water into a bowl with 1 tablespoon of sugar.
2. Add the fresh yeast (42g) and dissolve.
3. mix 500g flour with 1 tsp salt.
4. Add the yeast, sugar and water to the flour mixture and knead into a dough.
5. Cover the dough and leave to rise in a warm place for 1 hour.
6. Divide the dough into 4 equal parts and shape into hearts on a floured work surface.
7. Place the hearts on baking trays lined with baking paper.
8. Heat the olive oil in a small pan.
9. Press the garlic and fry briefly.
10. Add the tomato puree and season with herbs, salt and pepper.
11. Clean, wash and pluck the spinach.
12. Wash and halve the tomatoes.
13. Spread the tomato sauce, spinach, tomatoes and crème fraîche over the pastry hearts.
14. Bake at 200 °C top and bottom heat for approx. 15 minutes.
15. Wash and dice the chicken breast fillet, season with salt and fry in oil until crispy.
16. Season with pepper and keep warm.
17. Top the baked hearts with the chicken.
18. Serve with fresh basil and enjoy!