If you keep a few sheets of puff pastry in the freezer, assembling a tart like this is a snap. Sweet red peppers and salty olives complement the richness of the pastry. Feel free to use leftover grilled, poached or rotisserie chicken in this recipe. Serve with a simple green salad.
- 1 sheet frozen puff pastry
- 1 egg, beaten
- 2 cups shredded chicken, white or dark meat
- 1 cup sliced roasted red peppers
- 1/2 cup chopped kalamata olives
- 1 tablespoon chopped fresh or 2 teaspoons dried tarragon
- 1 cup shredded Asiago or Parmesan cheese
- 1 teaspoon freshly cracked black pepper
Preheat oven to 400°F. Thaw puff pastry completely and unfold. Slice in half lengthwise to make two long rectangles. Place on a large parchment-covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if needed to avoid overcrowding. With a paring knife, score a 1/2- inch border around each rectangle. This will allow the edge of the pastry to rise, creating a border. Brush both rectangles with beaten egg.
Arrange chicken, peppers, olives and tarragon on the pastry, keeping toppings inside the border. Sprinkle with cheese and black pepper. Place in hot oven and bake for 15 minutes until edges of pastry are golden brown and cheese is melted. Cut each rectangle into 3 pieces and serve hot.
Per serving (1/6 tart/88g-wt.): 210 calories (90 from fat), 10g total fat, 4g saturated fat, 21g protein, 5g total carbohydrate (0g dietary fiber, 0g sugar), 85mg cholesterol, 450mg sodium