28/10/2016
Smoked Chicken, Peach and Blue Brie Tart
The combination of smoked chicken with peach and blue brie makes a stunning tart.
Serves:
4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 2 sheets frozen puff pastry, thawed (approx 23cm square)
- 50g quince paste
- 110g wedge blue brie
- 1 smoked chicken fillet, sliced
- 1 fresh peach or nectarine, cut into wedges
- freshly ground black pepper, to taste
- 1 bunch watercress or rocket leaves
- olive oil and lemon juice, for dressing
Method
Cut one of the puff pastry sheets in half. Join 1 1/2 sheets of pastry together, overlapping slightly, to form a large rectangle. Cut the large rectangle in half lengthwise and place the two lengths on top of each other onto a baking tray. Cut the remaining half pastry sheet into strips 1cm wide and use to form a border around the pastry rectangle, cutting to fit as necessary. Spread the base of the pastry with quince paste. Cut the blue brie into thin slices. Arrange slices of chicken, blue brie and peach decoratively over the base of the pastry. Bake at 200°C for 20 minutes until the pastry is puffed and golden brown. Lightly dress the watercress with olive oil and lemon juice. Serve the tart sprinkled with pepper and garnished with a little watercress. Serve the remaining watercress on the side.
Tips
New Recipes
Coriander Turkey Meatballs in Satay Sauce
Turkey mince makes great meatballs, especially when smothered in a peanut satay sauce.
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is…
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the…
You may also like
Coriander Turkey Meatballs in Satay Sauce
Turkey mince makes great meatballs, especially when smothered in a peanut satay sauce.
- Desserts ·
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is so loved by the Greeks. This recipe was handed down to me by my girlfriend Kelly, so in our house,…
- Main Courses ·
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix.
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
- Barbeque ·
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.