Homemade Chicken and Vegetable-Packed Tart
with Spring Mix and Italian Vinaigrette
We swapped out pizza dough for rich and flaky puff pastry, and it creates the perfect crisp vessel for our chicken, bell pepper, leek and cheese filling! It's oh-so-ooey gooey and tasty!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Puff Pastry
(Contains Gluten, Soy)
125 g
Fresh Mozzarella
(Contains Milk)
160 g
Sweet Bell Pepper
56 g
Leek, sliced
½ cup
Marinara Sauce
1 tbsp
Italian Seasoning
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
113 g
Spring Mix
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425˚F.Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut mozzarella into 1/2-inch slices, then pat dry with paper towels. Season all over with salt and pepper.Pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat.
Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Use a paring knife to score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!)
Spread marinara sauce over pastry, avoiding the border. Top sauce with chicken and sliced mozzarella, then sprinkle with 1/2 tbsp (1 tbsp) Italian Seasoning. Sprinkle leeks and half the peppers over top.Bake tart in the middle of the oven, until pastry is golden-brown and cooked through, 24-26 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, whisk together Dijon, vinegar, remaining Italian Seasoning, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper.
Add spring mix and remaining peppers to bowl with dressing. Toss to combine.Cut tart into 4 equal pieces.Divide tart and salad between plates.