I’m excited to share an original recipe! Well I’m sure a savory vegetable and chicken tart is not really that original, but I did create this without following any recipes and had fun in the kitchen! I went a little overboard at the grocery store when mushrooms were on sale and I needed to figure out what to do with 16 oz of white mushrooms… if you don’t like mushrooms, that’s totally okay- this recipe is versatile and you can put almost any of your favorite combination of toppings on a puff pastry sheet and you’ll get a delicious savory tart! For this tart I used…
- about 10 oz mushrooms, roughly chopped
- 1 tablespoon olive oil
- 2-3 teaspoons of crumbled goat cheese (my fridge is constantly stocked with Trader Joe’s)
- 1/2 red bell pepper, cut into thin strips
- 1/2 yellow bell pepper, cut into thin strips
- 1 cup of diced grilled chicken breast
- 1 sheet of frozen puff pastry, prepare as directed on package
- 1 egg, beaten (for egg wash)
Tools you will need:
- pastry brush
- measuring cup
- measuring spoons
- small pan
- cookie sheet
- parchment paper or a silicone mat
Pre-heat your oven to 400ºF.
Start by lightly cooking the chopped mushrooms in a pan with a little bit of olive oil at medium heat. Add salt and pepper to taste. Cook until mushrooms are soft, about 3-4 minutes.
Remove from heat and let it cool while you prep the pastry sheet. Gently roll out the thawed pastry sheet on a cookie sheet lined with a silicone mat or parchment paper.
Fold in each side about 1/2 inch in to give it a border. If you want to get fancy, you can press the tines into the edges to create a pattern. Totally optional! This next part is not optional, but really important for the puff pastry to not puff up in the middle. Take the fork and poke holes evenly through the center. Now take the cooked mushrooms and spread it evenly on the pastry sheet. For the next part, if you have ever built your own pizza this is not that different. Pile on other toppings in whatever pattern you want to create.
I laid down strips of bell pepper in alternating colors over the mushrooms and sprinkled spoons of crumbled goat cheese and spread the grill chicken pieces over the whole thing.For the final touch, dip a pastry brush into the egg and cover the edges with a light egg wash. The puff pastry box said to bake this for 20-22 minutes, but I needed to bake it for a total of 30 minutes until the edges looked golden brown and the goat cheese had a slightly toasted tinge to ensure that the whole tart was fully baked. Let the tart cool for about 10 minutes and cut with a knife or a pizza cutter. Serve warm with a nice side salad. The puff pastry was flaky and crispy along the edges and the creamy goat cheese balanced out the sweet bell peppers and the umami of the mushrooms. As a meal entree, the chicken definitely helped give it some more fullness.
I always have a pastry sheets stored in the freeze just in case I want to whip up another tart!