It was dinner time again – yes, it comes around once a day! And what to cook? There were a couple of sheets of puff pastry in the freezer and plenty of veggies as well as leftover chicken. So the Rustic Chicken and Veggie Tart was born. Instead of the pastry, I could have used my bread roll recipe which works brilliantly as a pizza base and so would work for this. I do have to confess that I was feeling lazy so I made the full tarts for Adriano and Dario and I piled the filling into a small pottery dish for me – as you can see in the photo above. However, I have added the link to the bread rolls in the recipe. I know it will work for those who have to be wheat-free. It was very yummy even without any crust and the sweet potato supplied the necessary carbs so the pastry is not strictly necessary. The filling is enough for 6 people.
- Pastry - see HERE for bread recipe which can be rolled to form a crust
- 2 sweet potatoes
- Lactose-free milk
- Butter
- 1 tbsp oil
- 1 tsp garlic infused oil
- 1 leek
- 1 bunch bok choy, chopped
- 1 red bell pepper
- 1 tsp mixed Italian herbs
- 2 cups chopped cooked chicken
- Mozzarella cheese
- Fresh chopped coriander (cilantro)
- Heat oven to 180°C/350°F.
- Make the bread dough and roll out into squares or rounds the size you want the tarts to be.
- Place them on parchment paper which has been placed on a baking tray.
- Peel and boil the sweet potatoes.
- Once cooked, drain and add butter, milk and seasoning before mashing well.
- Spread a layer on the pastry leaving free a 2 inch/5cm border.
- Heat the two oils in a frying pan.
- Finely chop half the green part of the leek and the red pepper.
- Cook in the oil until almost soft. Add the herbs and the bok choy.
- Cook all together until the bok choy is wilted.
- Season well.
- Pile the veggie mixture onto the sweet potato puree.
- Slice the cheese up and arrange on top of the veggies.
- Place in the oven until the pastry is cooked.
- Remove from the oven and sprinkle with fresh coriander (cilantro).
Lovely! A great mid-week meal. I like how the pastry isn’t absolutely necessary and how these can be served in several ways xx
Exactly, because pastry can be a pain to make if you are lacking time and the sweet potatoes supply the carbs.
Perfect for a quick meal! Fun combo of flavors — thanks.
The flavours were good but the field is wide open for all sorts of combinations with this type of dish.
I love this. It’s similar to something I make with phyllo dough and then bake til golden but I love the idea of putting it in a small casserole bowl. How easy is that!
I never had much luck with phyllo pastry – it always seemed too dry to handle and crumbled. Maybe I got bad batches because I see chefs on TV working with it with no trouble.