Smoked Chicken and Blue Tart

Smoked Chicken and Blue Tart

Prep Time

 

Cook Time

 

Serves

 

Recipe Courtesy of foodchannel.com.au.,Australia.

This simple tart makes the most of the classic combination of pears and cheese. It makes a great combination with smoked chicken as a main course.

The temperature conversion is to 425 degrees F. Here is the recipe with conversions:

2 1/2 Tablespoon Butter
2 large red onions, finely sliced
1 tablespoon brown sugar
salt and pepper, to taste
1 preformed or frozen puff pastry
1/2 cup grated Parmesan Cheese
1/2 lb. smoked chicken breast fillets, cut into slices
1/2 pear, thinly sliced
1/2 cup Blue Cheese
1 egg, lightly beaten

Ingredients

  • 30g Australian Butter
  • 2 large red onions, finely sliced
  • 1 tablespoon brown sugar
  • salt and pepper, to taste
  • 1 x 375g packet puff pastry
  • 1/2 cup grated Australian Parmesan Cheese
  • 250g smoked chicken breast fillets, cut into slices
  • 1/2 pear, thinly sliced
  • 150g Australian Blue Cheese, sliced
  • 1 egg, lightly beaten

Preparation

  • 1 Melt butter in a saucepan and add onions and cook for 5 minutes until soft. Add the sugar and season to taste. Cook for a further 5 minutes, or until the onions are caramelised. Remove from heat and set aside to cool.
  • 2 Roll out pastry to a 20 x 40 cm rectangle on a lightly floured surface. Trim edges with a sharp knife and place on a buttered baking tray. Score a 1.5cm boarder around the edge of the pastry, but not cutting all the way through. Prick the base with a fork within the scored edges and top with grated parmesan and season to taste. Layer the onion, chicken, pear and blue cheese on top of the pastry base.
  • 3 Brush the edges of the pastry with egg and bake at 220°C for 20 minutes on the lowest shelf of the oven, or until the pastry is puffed and golden. Serve warm or cold with a green salad.

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