Drop whatever it is you are doing and make. this. now. Trust me on this. You won’t be disappointed.
Granted, it doesn’t take much to impress me in the kitchen. If it’s easy, tastes good and looks good it’s pretty much a win. But this really is one of my most favorite recipes I’ve shared here so far. I know, I know…it’s all wheaty and gluteny and what not. But I’m kind of in the mindset lately that if I’m going to eat bready type stuff as an occasional treat, I may as well make it worth it. No fast food sandwiches or junky, doughy pizzas. But a scrumptious, homemade tart made with flaky, buttery puff pastry? YES PUHLEEZ! Totally worth it.
If you are like me, you will be eating these Chicken and Pesto Tarts as a meal. One
will should serve two people. Alternatively, these would also be so nice cut up in smaller pieces and served as an appetizer. If you do decide to do this, be sure you make two or three. Your guests will definitely want more. 🙂
Being the non food snob that I am, I also want you to know that I totally used store bought pastry and pesto for this. Mainly for
convenience laziness reasons. Someday I may venture into the pesto and pastry making world but today is not that day. I’ve got kids home all day on summer break and I’m lucky if I get to use the bathroom alone. So for this I used Classico Pesto and the President’s Choice Puff Pastry found in the frozen food isle of my Loblaws store. Their puff pastry is actually perfect for this because it comes with two in the box. Making both of these will feed my family of four and often there is a bit left over too!
Rustic Chicken and Pesto Tarts
– 2 small chicken breasts, grilled
– 4 big tbsp pesto (or more if you like)
– 2 pre-rolled sheets of butter puff pastry (I use these)
– 1 bulb of roasted garlic (or minced garlic if you don’t have time to roast some!)
– 1 medium ripe tomato
– 1.5 cups shredded mozzarella cheese
– 2 tbsp Parmesan cheese
– Salt and pepper to taste
1. Preheat oven to 400 degrees F
2. Using thawed Puff Pastry, unroll onto parchment lined cookie sheets. Using a fork, stab pastry evenly all over to prevent too much puff while cooking.
3. Spread two heaping tablespoons of pesto on each pastry and spread it around over the surface of each. (If you love it as much as I do, feel free to use a bit more pesto!) Once pesto is evenly distributed, spread roasted or minced garlic over that. Then the shredded mozza and grilled chicken. Slice tomato thinly and place slices over top. Sprinkle with Parmesan and salt and pepper to taste.
4. Bake in oven for 20-30 minutes or until edges are golden roasted and cheese is bubbly. At the halfway point you may want to rotate these on the oven racks. If your oven cooks as unevenly as mine, that is!