Pesto Chicken Tart
Every Sunday night I have dinner with my family, and with everyone’s dietary restrictions and preferences, chicken is often on the menu. I’m always looking for easy and unique chicken recipes to repurpose leftovers, so I was very excited when I came across this great tart on The Kitchn.
Pesto Chicken Tart
Yield: 2 dinner servings or 4 appetizer servings
- 1 sheet frozen puff pastry
- 1 small head garlic cloves, peeled (optional)
- 3 heaping tablespoons basil pesto, homemade or store bought
- 1 cup cooked chicken breast, diced
- ½ cup shredded mozzarella
- 2 tablespoons grated Parmesan
- kosher salt
- black pepper
Preheat oven to 400°F. Remove one sheet of puff pastry from the freezer and allow it to thaw at room temperature for 30 minutes. If using garlic, place cloves on a baking sheet and cook in the oven until soft and just golden brown, about 10-15 minutes. Allow the cloves to cool and then chop finely.
Line a baking sheet with parchment paper and unfold the puff pastry onto the sheet, pressing and pinching to close any holes in the seams. Using a fork, score the dough all over—including the edges—to prevent it from puffing during baking.
Brush the pesto in a thin layer over the dough and scatter the roasted garlic (if using) across the pesto. Toss the chicken with a tablespoon of olive oil and a generous sprinkling of salt and pepper. Layer the chicken on top of the pesto, followed by the mozzarella and the Parmesan. Season the tart with salt and pepper.
Bake until the cheese is melted and light golden brown, approximately 15-25 minutes. Remove the tart from the baking sheet and let cool on a wire rack for 5 minutes. Cut into squares and serve immediately.
Note: You can easily substitute pizza or flat bread dough for the puff pastry in this recipe.
- Elana Karp
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