Method

• 1.
  Place the flour, sugar and 1/2 tsp salt in a bowl and stir to combine. Add the cold butter and using your fingers, crumble butter into flour until there are pieces no bigger than a dried bean. Using the palms of your hands, rub the butter and flour together to create thin sheets of butter (this will help to create thin flaky layers). Add 1/2 cup (125ml) iced water, 1 tbs at a time, until the pastry comes together. (You may not use all the water.) Turn pastry out onto a lightly floured work surface and knead until it just comes together. Shape into a ball, flatten into a disc and enclose in plastic wrap. Rest in the fridge for 1 hour.
• 2.
  Roll out each sheet of pastry on a lightly floured work surface to 3mm-thick round, making one of the rounds slightly larger than the other and place on 2 baking trays lined with baking paper. Chill until needed.
• 3.
  Sprinkle salt flakes over the chicken skin and allow to sit for at least 30 minutes before cooking. Heat a large heavy-based frypan over high heat. Add the olive oil then place the chicken, skin-side down, on the pan. Brown the chicken skin for 10 minutes, then turn over and cook for a further 5 minutes until golden. Remove from pan and set aside.
• 4.
  Reduce heat to medium-low then add onion, capsicum and garlic, and cook, stirring constantly, for 15 minutes or until vegetables have softened. Add white wine, freshly ground black pepper, oregano and tomato paste, and stir to combine. Bring to a simmer and return chicken to the pan then add bay leaf and chicken stock. Return to a simmer and cover with a lid. Reduce heat to low and cook for 1 hour or until chicken is tender and meat falls off the bone. Remove chicken from the pan and increase heat to medium-high. Simmer the sauce for 20 minutes, stiriring frequently, until thickened and reduced by half. Remove from the heat and set aside. When the chicken is cool enough to handle, remove and discard the skin and shred the meat as much as possible. Add the meat back in with the sauce then stir through olives and sultanas. Season to taste then transfer to a bowl and cool slightly, then chill for 2 hours or until cold.
• 5.
  Preheat oven to 200°C.
• 6.
  Use the smaller round of pastry as the base. Sprinkle over the flour then place all the chicken filling on top, leaving a 5cm edge (mixture needs to be piled on high, so it creates a dome). Lightly beat the egg and brush the edge of the pastry with egg wash. Place the other sheet of pastry on top and press the edges together. Fold them up in a twist pattern then brush the top of the tart with egg wash. Cut 4-5 slits over the top to allow steam to escape while baking. Bake for 50 minutes or until the crust is golden and crispy. Scatter over oregano leaves and serve warm, room temperature or even cold, with a green salad.