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Rustic Chicken and Vegetable Tart

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Submitted by: jennyhoneycutt

 

An easy to prepare pastry dough formed into a rustic open-faced tart, stuffed with chicken and fresh vegetables, and topped with Parmesan cheese.
 

Ingredients

  • Pastry Dough:
  • 1 teaspoon active dry yeast
  • 1/3 cup warm water
  • 1 egg, beaten
  • 3 Tablespoons fat free sour cream
  • 1-1/4 cups all purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • Garlic flavored nonstick cooking spray
  • Filling:
  • 1 Tablespoon olive or vegetable oil
  • 1 cup chopped chicken
  • 1 carrot, diced
  • 1 cup sliced mushrooms
  • 1/2 cup thinly sliced leeks
  • 1 medium zucchini, sliced
  • 1/2 cup diced celery
  • 1 medium red bell pepper, cut into 1 inch pieces
  • 8-10 cloves garlic, minced
  • 1 Tablespoon chopped fresh basil
  • 1 teaspoon chopped rosemary
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 2-4 Tablespoons grated Parmesan cheese
  • 1 egg white beaten

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Method

To proof yeast, pour water into a medium size bowl and sprinkle in yeast then stir until dissolved. Let stand 5 minutes or until mixture is bubbly. Add egg and sour cream, mixing until smooth. Stir in flours and salt, making soft dough. Knead dough on lightly floured surface 1-2 minutes or until smooth. Shape dough into ball and place in large bowl sprayed with garlic flavored nonstick cooking spray. Turn dough over to grease top. Cover bowl with towel and let rest in a warm place for 20 minutes. While dough is resting, begin preparing chicken and vegetables for tart. Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat until hot. Add chicken and cook until opaque. Add carrot, mushrooms leeks, zucchini, celery, red pepper, garlic basil, rosemary, salt and pepper. Cook 8-10 minutes or until vegetables are tender. Roll out pastry dough on a floured surface to a 14 inch round and place on a cookie sheet or large pizza pan. Spoon vegetable mixture onto dough, leaving 2-1/2 inch border around side. Sprinkle with cheese and fold edge of dough over edge of vegetable mixture, pleating dough as necessary to fit. Brush edge of dough with egg white. Bake in the center of oven, 25 minutes or until pastry is golden brown. Garnish with fresh basil and rosemary if desired. Cut into wedges and serve warm.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: jennyhoneycutt ()

 

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