Recipe
Garden Tomato, Basil and Chicken Tart
Prep Time: 30 min
Cook Time: 35 min
Serves: 4
Using puff pastry as its base, this tart is oh-so-easy to put together. The delicious pairing of tomatoes and basil make this tart worth making again and again, especially at the height of tomato season.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
10 oz (285 g)
boneless, skinless chicken breast(s)
1
pkg puff pastry, about 10-12 inches x 5 inches (25-30 cm x 13 cm)
1
egg yolk(s), medium
1 tbsp (15 mL)
olive oil
1 tsp (5 mL)
olive oil
2 tsp (10 mL)
water
6
plum tomatoes
1/2 tsp (2.5 mL)
salt
1/2 tsp (2.5 mL)
pepper
1/4 tsp (1.25 mL)
sugar
1/2 cup (125 mL)
basil, fresh, minced
Instructions
1
Defrost frozen puff pastry at room temperature for 2 hours or overnight in refrigerator. The dough should feel cool to touch when you start working with it. Place dough on dry lightly floured working surface. Using a lightly floured rolling pin, roll each of two blocks of frozen puff pastry into a rectangle about 12 inches long (30 cm). Spray two baking sheets with non-stick vegetable spray and place 1 pastry on each sheet. Prick sheets of pastry with a fork.
2
Sauté chicken breast in non-stick skillet until browned and thoroughly cooked. Cool then slice into thin strips diagonally.
3
Preheat oven to 450°F (230°C).
4
Whisk together the egg yolk, 1 tsp (5 mL) oil and water to make a wash. Use a pastry brush to coat each of the pastries with the wash.
5
Thinly slice Roma tomatoes and place on paper towel to drain excess moisture.
6
Alternate slices of tomato and chicken on top of pastry, leaving a ½ inch (1.2 cm) border.
7
Drizzle with 1 Tbsp (15 mL) olive oil and sprinkle with salt, pepper and finally the sugar.
8
Bake until the tomatoes caramelize (approximately 25 minutes). Remove and sprinkle with chopped basil. Cut into wedges and serve immediately.