I am on a pesto kick this week and up next is a puff pastry tart using the amazing flavour combination of chicken, pesto and plenty of melted cheese! I have been having fun with puff pastry tarts ever since I discovered them a few years ago and it’s no wonder given how quick and easy they are to make! You pretty much just need to roll out the puff pastry, top it with either sweet or savoury toppings and bake it until golden brown; all said and done you can have a nice light and tasty meal ready in less than 30 minutes! This tart with it’s homemade basil pesto , chicken and mozzarella topping is no different and it is perfect for busy summer days. Although a chicken and pesto tart would be great just all by itself, I like to top it with a juicy ripe tomato bruschetta where the tomatoes are ‘marinated’ in a touch of balsamic vinegar and this topping along with some fresh basil adds a fabulous freshness to the tart! What a great way to enjoy the fresh summer basil and tomatoes!
The crisp, light, flaky and buttery golden brown puff pastry is the perfect base for the chicken, pesto and bruschetta topping.
The chicken, pesto and bruschetta combo also goes well in pizza form!
Bruschetta Chicken Pesto Tart
A chicken pesto ‘pizza’ made on puff pastry and topped with a tomato fresh bruschetta.
ingredients
- 1 cup tomato, diced
- 1 clove garlic, chopped
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1/4 cup pesto
- 1 cup cooked chicken, diced or shredded
- 3/4 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), shredded
- 1/4 cup red onion, thinly sliced
- 1 tablespoon pine nuts, toasted
- 1 tablespoon basil, torn or thinly sliced
directions
- Mix the tomatoes, garlic and balsamic vinegar, season with salt and pepper to taste and set aside.
- Roll out the sheet of puff pastry into the desired shape, spread on the pesto and top with the chicken, cheese and onion.
- Bake in a preheated 400F/200C oven until the a the pastry is golden brown and the cheese is melted, about 15-25 minutes.
- Sprinkle on the pine nuts, tomato bruschetta, and basil and enjoy.
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Perfect recipe for garden tomatoes!
I love using puff pastry for tarts, and bruschetta is just perfect for the summer!
Beautiful, and I love how easy it is with the puff pastry!
I love this! Perfect for a quick & tasty meal 🙂
Love this savory tart Kevin!
Wow! Just wow! This tart wouldn't last 5 minutes in our house! So many great flavors going on, too.
Kevin, I love all the colors on this pizza. It sounds incredible and I would love to make it for my family tonight!! Seriously thinking about figuring out a way to whip it up without any useful kitchen utensils in this vacation house we rented!
seriously, kevin,you are going to make me a better cook! Love this like all your recipe.
Those tomatoes are beautiful! Saving this recipe for tomato harvest time.. this will be perfect!
I love bruschetta and I love how thin and crispy your pizza crust is! That's my fave kind of crust – just like what yours looks like! Loving that, Kevin!
I keep meaning to bake a pizza with puff pastry.
It sounds so good, I need to get on that.
Yummy and summery tart. Love the ease use of puff pastry, Kevin 🙂
I love all your recipes. You have definitely renewed my interest in cooking. How could you not with all these great ones available to us every day. I just have one comment. It would really be helpful if you could include say how many the currant recipe would generally feed. So many I would love to have for co. but I don't know if it should be doubled for a crowd? Keep up the great work. Kudos.
Patricia: I am glad that you have been enjoying my recipes! Check out the Servings above the ingredients and cooking time in the recipe to see how many it serves.
Made this over the weekend and it was fabulous!
This was great Kevin! Served with a simple green salad for a light dinner.
We made this just omitting the red onion and using store bought reduced fat pesto. It was fantastic. Thanks for the recipe.
Just made this today. The crust on the edges puffed up like crazy and the center was soggy. I cooked it on a foil covered cookie sheet and ended up loosing half the crust to the foil. Any tips for me?
Other than that the flavors were awesome!
Jojo: I think it was probably the foil that was the problem. The bottom of the tart is cooked by the heat transfer from the pan and the foil reduced that heat.