Saturday, June 26, 2010

Cherry Tomato and Chicken Puff Pastry Tart

After a long, leisurely day at the pool today, in which the temperature hovered steadily around 80 degrees, I wanted a light and fresh dinnertime meal that wouldn't take ages to make.




















A few days ago, I stumbled across this delicious looking
puff pastry tart at The Italian Dish, and I've been thinking about it ever since. But... I needed something a little more... substantial (read: need some meat!). I wanted something that was more dinner-worthy (rather than just an appetizer). Then I remembered this great marinated chicken from Life's Ambrosia. And an idea was born. A great idea. A deliciously fabulous idea.


















Paired with fresh corn on the cob, this delicious tomato and chicken tart was the perfect summertime meal. Great for a weeknight meal, or even to impress your next dinner guests.

Ingredients
2 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. lemon juice
1/2 tsp. Kosher salt
pinch of pepper
2 tsp. Herbs de Provence
1 boneless, skinless chicken breast

1 puff pastry sheet, thawed
1 pint cherry tomatoes, halved
2 Tbs. olive oil
1/4 c. fresh herbs (I used parsley)
1/4 small onion, finely diced
1 Tbs. Dijon mustard
1/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese
1/3 c. grated mozzarella cheese
salt and pepper to taste

Directions
In a small bowl, combine olive oil, vinegar, lemon juice, Herbs de Provence, salt and pepper. Whisk to incorporate. Add chicken and toss to coat. Marinate for at least one hour.

Once chicken has been marinated, preheat grill. Grill until cooked through and no longer pink, about 4 minutes per side. Remove to cutting board and cut into thin slices. Set aside.

Toss halved cherry tomatoes with 2 Tbs. olive oil, fresh herbs, salt and pepper. Set aside.

In the meantime, thaw your puff pastry. This can be done overnight in the refrigerator, or 40 minutes on the counter. Make sure puff pastry is completely thawed before using it.

On a lightly floured surface, carefully unfold puff pastry. Dust with flour and roll dough to flatten seams, using a floured rolling pin. Transfer to a cookie sheet topped with parchment paper. Using a sharp knife, score a 1/2 inch border around the edge of the puff pastry sheet. Inside the border, dock the pastry liberally with a fork.

And now, assemble your tart (all toppings inside the scored border). Light brush the puff pastry with Dijon mustard. Sprinkle 2/3 c. cheese over tart, then top with sliced chicken. Place tomatoes cut side up on the tart. Sprinkle with onions. Top with remaining cheese.

Bake in preheated 400 degree oven for 15 to 20 minutes, or until puff pastry is golden brown. Remove from oven and cool slightly. Slice and serve.

5 comments:

  1. now my mouth is watering! this looks heavenly rita! if only i lived close enough to mooch off your culinary creations!

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  2. Wow, this looks gorgeous! Perfect for using up those summer tomatoes! :)

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  3. What a lovely tart!! I loved that you used puff pasty as the base!

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  4. I cant wait to try this later. This is delicious.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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  5. Yum! Yum! Yum! Yum! Yum! That's all I can say. I want some right now!

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