Tags
chicken, chicken and leek, french, leek, puff pastry, savory tart
This might be my best invention yet. It is reminiscent of something you might get in a French cafe, and it’s incredibly simple to make. I imagine you would look like quite the host if you whipped this up for a lunch with friends. Served with a side of mixed greens, it looks like something you might pay a pretty penny for in a trendy restaurant.
I had originally planned to make this recipe from Kayotic Kitchen. But, in true home-cook fashion, I didn’t have all the ingredients I needed, including the bacon I had cooked and my husband ATE when he wasn’t supposed to. *ahem* So I had to improvise, and the end product had little to no resemblance to Kays’ recipe. But it DID turn out amazing!
I still totally love her blog, and HIGHLY reccommend you check it out.
Chicken and Leek Puff Pastry Tart, inspired by Kayotic Kitchen
2 chicken breasts – approximately 3/4 lbs
1 package of puff pastry – two
sheets, defrosted
1 egg
1 large leek
1 Tbl vegetable oil
2 Tbl butter
salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp dried parsley
2 Tbl dry, white wine
1 1/2 Tbl stone ground mustard
4 oz cream cheese, at room temperature
Preheat oven 400 degrees. Chop chicken into small, bite-sized pieces. Clean and chop the leek into fine pieces. Heat the oil on medium-low heat.
Season chicken with salt and pepper. Cook chicken in oil until nearly done. Then, add butter until melted. Add garlic and parsley and toss. Add leeks to chicken mixture. Cook for a few minutes until bright green. Add wine and deglaze pan. Let the wine cook off a bit, approximately 7 minutes. To finish, add mustard and mix well. Take pan off the heat and let cool for a few minutes.
In a separate bowl, add cream cheese and chicken mixture from pan. Mix well. Place chicken and cream cheese mixture in the middle of defrosted pastry. Pinch edges well and brush the pastry with whisked egg. Cut a couple of slits in the top of the pastry.
Cook for approximately 30 minutes, or until pastry is golden brown and flaky. Cut into 1-2 inch pieces and serve warm.
