THE DAIRY KITCHEN
Smoked Chicken and Blue Cheese Tart
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
20 MINS
This simple stunning tart is one of the Dairy Kitchen's favourite. The smoked chicken, blue cheese and pear are a match made in heaven.
Ingredients
30g butter2 large red onions, finely sliced
1 tablespoon brown sugar
salt and freshly ground black pepper, to taste
2 frozen butter puff pastry sheets, thawed
1/2 cup grated parmesan cheese
250g smoked chicken breast fillets, cut into slices
1/2 pear, thinly sliced
150g blue cheese, sliced
1 egg, lightly beaten
green salad, for serving
Method
- 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.
- Lay both sheets of pastry on top of one another and place on a baking paper lined baking tray. Trim edges of pastry with a sharp knife, if required (this will assist with the rising of puff pastry during the cooking process).
- Score a 1.5cm border 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 cooked onion, chicken, pear and blue cheese on top of the pastry base.
- Brush the edges of the pastry with egg and bake at 200°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.
