January 30, 2012

Savoury Chicken Tart

This is a super easy, light and summery dinner/lunch idea – great for the weekend, or for when you haven't a clue what to cook, as it uses up whatever veges you might have lingering in the bottom of the fridge.
I always have some leftover BBQ chicken in the freezer and a good stock of puff pastry – these are the only basics you need, the rest can be substituted with what you have on hand, you really can't go wrong J



Savoury Chicken Tart

Ingredients:
  • Puff Pastry sheets – one sheet will yield two serves
  • Pesto (any flavour is fine – experiment!)
  • Shredded BBQ chicken
  • Vegetables of your choice, thinly sliced (see tip for my favourites)
  • Oil for frying (olive oil gives the best flavour)
  • Sugar
  • Vinegar
  • Grated Cheese

Method:
  1. Preheat oven to 230⁰C/Fan-forced 220⁰C. Place a single sheet of puff pastry onto a baking tray lined with non-stick paper. Using a sharp knife, carefully slice each sheet in half and separate, leaving a gap between them. (If using frozen pastry, wait until defrosted before halving).
  2. Heat a small amount of oil in a frypan or skillet and lightly stir-fry your chosen vegetables over a high heat. Add a tablespoon of sugar to the pan and a generous splash of vinegar, stirring continuously. Add the chicken, stirring to coat, then remove from the heat and set aside.
  3. Spread each piece of pastry with a thin layer of pesto (and sprinkle with loads of garlic if you are so inclined). Heap each slice evenly with the chicken mixture, and season to your taste.
  4. Top mixture lightly with grated cheese of your choice and bake in oven for 10-12 minutes or until puffed and golden.
  5. Serve hot, accompanied with a side salad.
Tips:
  • I have used both basil pesto and the tomato kind. In a pinch, a light brushing of olive oil will do.
  • My favourite vege combinations are: onion, carrot, zucchini, capsicum and semi-dried tomatoes. Pumpkin makes a wonderful addition too.
  • Raw sugar and white balsamic vinegar are my personal choice for caramelising the veges.
  • I love to top my tart with marinated feta cubes and grated parmesan.


Enjoy!




Linking up to:
Make, Grow, Thrift at The Haby Goddess

3 comments:

  1. I will have to give this a go, thanks for sharing.

    ReplyDelete
  2. Thanks for playing along with week Melanie. We are huge fetta fans so there would not be anything left of this dish in our house!

    ReplyDelete
  3. That looks so totally delicious! I am going to give it a try! Yum! X

    ReplyDelete

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