Thursday, September 8, 2016

Savory Chicken & Goat Cheese Tart

Whether you’re making sweet or savory tarts, there are so many delicious options to enjoy. And, when my kids are home for family dinner on Sunday, this is often their request. Tarts are relatively easy to make, but much easier when you have a couple of extra hands around, as we often do during our family dinners. Hope you enjoy them as much as we do!

Savory Chicken & Goat Cheese Tart
by Lori Churchill
Serves 6

Pastry Dough - Adapted from my mom’s Savory Pastry Dough Recipe:

1 cup King Arthur whole wheat flour
1 cup quinoa flour
1 cup unsalted butter - cold
1 teaspoon salt
1 Tablespoon sugar
1/4 cup plus 2 Tablespoons - ice water


1 red onion - medium
2-3 Tablespoons butter
Salt and pepper
1 tomato - medium
2 chicken breasts
2 Tablespoons Better Than Bouillon - Chicken Paste
2 Tablespoons parsley
1 Tablespoon basil
1/2 teaspoon black pepper
6 Tablespoons goat cheese
Jay D's Louisiana Molasses Mustard
6 tart pans - 4.5 inches wide by 3.75 inches deep

Begin by adding your dry ingredients to a food processor and quickly pulse a couple of times to mix together. Pour approximately 1 cup of water in another bowl, add ice and allow to chill. Cut butter into 1/2-inch pats, then quarters. Butter should be kept cold until use and handled as little as possible. Add butter to flour mixture in food processor and pulse until it’s about the consistency of very course bread crumbs. Add 1/4 cup water plus 2 Tablespoons and gently pulse until dough comes together. Utah is a very dry climate, so depending on where you live, you may not need the additional 2 Tablespoons of water. Divide dough into 6 even pieces, wrap in plastic wrap and flatten like a small disc, then chill for at least 30 minutes.

Slice onion into 1/4-inch rings, then slice rings in half. Slowly caramelize in butter, adding salt and pepper to taste

Slice tomatoes into 1/4-inch thick slices. You’ll need one slice for each tart. Place them on a cookie sheet with parchment paper and lightly sprinkle with salt to draw the juices out. Set aside for 30 to 45 minutes or while your chicken breasts are slowly cooking.

Place chicken breast in a sauce pan and add just enough water to cover by about an inch. Add chicken bouillon paste, parsley, basil and pepper. Bring to a boil then reduce heat and cook slowly until chicken is easily shredded with a fork. Remove from sauce pan, let cool then shred chicken and add 1/2 cup of Jay D’s Molasses Mustard, mix well.  Divide the chicken filling into six equal portions and set aside. Save the remaining broth for small pot of soup later in the week.

Assemble Tarts:

Brush each tart pan with butter. One by one, roll out the individual dough rounds to 2 inches larger than the base of your tart pan. Place each dough round in a tart pan, making sure not to handle the dough too much. Once all six tart pans have the dough in them, brush the bottom area of the dough with 1 teaspoon of Jay D’s Molasses Mustard Sauce. Add 2 tablespoons of caramelized onions, 1 slice of tomato, one portion of shredded chicken, and 1 tablespoon of goat cheese crumbled over the top. Fold the sides of the dough over the filling, making five folded edges. Add a sprinkle of pepper.

Place the tarts on a cookie sheet in a 375°F oven for 45 minutes or until golden brown. Then place on a cooling rack until you can easily remove the tarts from their pan.


No comments:

Post a Comment