- 3 medium-sized raw red beets
- 1/2 pot of sun-dried tomatoes with oil
- 1 cooked chicken fillet
- 6 squares of puff pastry, or 1 large sheet
- handful of cherry tomatoes
- large handful of grated Gruyere cheese
- handful of lemon basil leaves, or use regular basil leaves instead
- olive oil
- balsamic vinegar
- pepper and salt to taste
Kitchen equipment needed
- small blender
- oven tray lined with parchment paper
- cutting board & chef’s knife
Preparation — 15 minutes
Start with a simple tomato sauce/tapenade as a base for this tart. Simply BLEND the sun-dried tomatoes with a bit of the oil from the pot. You can also just use regular olive oil. The sauce will probably be flavorful enough, so you won’t need any pepper and salt. If you use a raw chicken fillet, you need to boil it first.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
Make sure the puff pastry isn’t frozen anymore and if you use small squares you can stick them together to create 1 big sheet. You can use a little bit of water to do this. Fold the sides inwards and poke holes in the bottom with a fork. DIVIDE the sun-dried tomato sauce leaving the edges clean.
PEEL the red beets and slice them into thin slices. DIVIDE them over the puff pastry. Use a fork to pull the chicken into small pieces and also divide them, season with pepper and salt and drizzle with olive oil. RINSE the cherry tomatoes and finish the puff pastry tart with the tomatoes and grated cheese.
Finishing the beetroot and chicken puff pastry tart — 20 minutes
BAKE the puff pastry tart in the oven for about 20 minutes, or until beautiful golden brown. When the tart is done, chop up the basil and divide, also drizzle with a little bit of balsamic vinegar. SLICE the tart into pieces and enjoy!