Smoked Chicken, Peach and Blue Brie Tart
The combination of smoked chicken with peach and blue brie makes a stunning tart.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 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
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.