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Chicken, Kalamata Olive and Roasted Red Pepper Tart
- 1 sheet frozen puff pastry
- 1 egg, beaten
- 2 cups shredded chicken, white or dark meat
- 1 cup sliced roasted red peppers
- 1/2 cup chopped kalamata olives
- 1 tablespoon chopped fresh or 2 teaspoons dried tarragon
- 1 cup shredded Asiago or Parmesan cheese
- 1 teaspoon ground black pepper
Preheat the oven to 400°F.
Thaw puff pastry completely and unfold.
Slice in half lengthwise to make two long rectangles.
Place on a large parchment-covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if needed to avoid overcrowding.
With a paring knife, score a 1/2-inch border around each rectangle. This will allow the edge of the pastry to rise, creating a border.
Brush both rectangles with beaten egg.
Arrange chicken, peppers, olives and tarragon on the pastry, keeping toppings inside the border.
Sprinkle with cheese and black pepper.
Place in hot oven and bake for 15 minutes until edges of pastry are golden brown and cheese is melted. Cut each rectangle into 3 pieces and serve hot.
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- 1 sheet frozen puff pastry
- 1 egg, beaten
- 2 cups shredded chicken, white or dark meat
- 1 cup sliced roasted red peppers
- 1/2 cup chopped kalamata olives
- 1 tablespoon chopped fresh or 2 teaspoons dried tarragon
- 1 cup shredded Asiago or Parmesan cheese
- 1 teaspoon ground black pepper