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mediterranean chicken tart recipe

Written on Wednesday, October 19, 2016 | 9:39:00 PM



SERVES: 4–6

Ingredients : 
- large sheet of ready-rolled puff pastry
- 1 small red onion, very finely sliced
- 1 roasted red pepper, cut into thin strips
- 1 courgette, finely sliced into rounds
- 300g cooked chicken, sliced
- 2 tbsp olive oil
- zest of 1 lemon
- 1 tbsp lemon juice
- 1 garlic clove, grated
- 1 tbsp thyme sprigs
- 1 tsp dried oregano, or fresh equivalent
- 4 medium tomatoes, sliced, or 100g cherry tomatoes, halved
- a few black olives
- a few basil leaves
- beaten egg, to glaze
- 1 tbsp pine nuts
- sea salt and freshly ground black pepper

Preparation Method :
1) Preheat the oven to 200°C/Fan 180°C/Gas 6.

2) Unroll the puff pastry on to a baking tray and score a 2cm border on all sides, making sure you don’t cut all the way through. Lightly prick all over the base inside the borders with a fork.

3) Put the onion, red pepper, courgette and chicken in a bowl and season with salt and pepper. Whisk a tablespoon of the oil with the lemon zest and juice and the garlic, then pour this over the vegetables and chicken. Mix thoroughly until everything is well coated, then add the thyme and oregano.

4) Spread the vegetables and chicken over the puff pastry, staying within the border. Arrange the tomatoes and olives on top, then shred the basil and add this too.

5) Drizzle over the remaining oil and brush the border of the pastry with beaten egg. Bake the tart in the oven for 25–30 minutes, until the pastry is puffed up and golden brown and the vegetables are starting to char a little. Take the tart out, sprinkle the pine nuts over the top and put it back in the oven for a further 5 minutes.




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