Tomato Basil Chicken Tart
We are nearing the end of tomato and basil season. Don’t let it pass you by without making this tasty tart.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 4 People
- 2 Large Tomatoes (or enough to cover tart pan when sliced about 1/4” thick)
- 10 Ounces Fresh Mozzarella Cheese (shredded aged mozzarella cheese will work as well)
- 1 Cups Fresh Basil Leaves (loosely packed)
- 5 Whole Cloves Garlic (sliced thin)
- 1 Pound Cooked Chicken Breasts (about two breasts depending on size sliced about 3/8” thick) (can omit for vegetarian option)
- 1 9 Inch pie crust (store bought or homemade) (see link above)
- 1 Tablespoon olive oil
- salt and pepper to taste
Preheat oven to 375°F. Place pastry dough into a pastry dish. Don’t let it overlap the top of the dish. It will sink when you bake it. Prick the base of the dough all over with a fork. Bake the dough for about 10 minutes or until firm but not brown.
Let cool for about 5 minutes. Layer the cheese on top of the pastry.
Place the chicken breasts over the cheese.
Then layer the sliced tomatoes.
Scatter the garlic slices over the tomaoes. I like to poke them into the the seed part of the tomatoes.
Add the layer the basil.
Drizzle the olive oil and season with salt and pepper.
Bake for 40-45 minutes or until tomatoes are cooked, but not mush.
Seriously, if all you did was heat this up it would still be great because all the ingredients are cooked or don’t need to be (such as cheese, tomatoes, garlic, basil, etc). If your chicken was barely pink when you put all of it in the oven, then a good 20 minutes would be enough if you like firmer tomatoes.
Top with more fresh basil for that pop of color. (optional)
I baked these two skinless breasts in an oven for 15 minutes. It's ok that they are a little pink because we are going to continue to cook them later with the rest of the tart.