Open-face Chicken (or Mushroom) Dinner Tart

January 25, 2016
3 Ratings
Photo by Windischgirl
  • Serves 4-6
Author Notes

My family and friends know...if I'm visiting, your cookbooks and magazines are fair game! I was visiting my little sister who had just moved overseas, and a British style mag on her coffee table caught my eye, especially that article about pies, sweet and savory. Loved the ingredients but the prep was too fussy, and somehow, half my notes on the recipes got misplaced on the trip home. So memory and a bit of improv resulted in this easy weeknight dinner, which I have even served to guests as a light, casual meal. —Windischgirl

What You'll Need
  • 1 Sheet puff pastry, cool but thawed
  • 3/4 pound Cooked chicken breast--I lightly poach mine in broth until just cooked through but still very moist
  • 3 Slices prosciutto, cut into thin strips
  • 2 tablespoons Cream or half and half
  • 2 teaspoons Chicken broth concentrate or glacé de viande
  • 1 tablespoon Each minced fresh parsley and chives
  1. Preheat oven to 400F. On a lightly floured surface, roll out the puff pastry to a 12x15 inch rectangle, and transfer the pastry to a baking sheet. Leaving a half-inch edge, score the pastry ( but do not cut it through).
  2. Break or cut the cooked chicken into 2 inch pieces and arrange on the pastry, leaving about 1/4 inch space between the pieces. Tuck the prosciutto strips in between the chicken, like curlicues. Have fun making it pretty. Sprinkle the chives and parsley on top.
  3. Heat the cream briefly in the microwave and stir in the broth concentrate until it dissolves. Drizzle this mixture over the tart.
  4. Bake the tart for 15-20 minutes, until browned and flaky. Cut into rectangles. Serve with soup or a green salad for a light meal.
  5. Because there are two pastries in a package, I will often make a vegetarian version with the second pastry. Same dough prep, but now the filling is 1 lb mushrooms, sliced and sautéed until all the liquid is evaporated; 4 oz cheese, shredded (I've used Gruyere, fontina, Parmesan, and even feta), the herbs, and vegetable broth concentrate mixed with the cream. Asparagus, fennel, and colorful bell peppers can be subbed for the mushrooms. Baking process is the same.
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