Smoked Chicken Salad Tart
Photography Aaron McLean.
Bake this easy free-form tart and then top with the fresh salad of smoked chicken and apple just before serving. For a vegetarian version, substitute crumbled feta or goat’s cheese for the chicken.
Serves: 6
INGREDIENTS
1½ sheets pre-rolled butter puff pastry or a 400 gram block of pastry
1 egg, beaten
Filling
¾ cup cottage cheese
¼ cup sour cream
1 egg
2 tablespoons basil pesto
sea salt and freshly ground pepper
Topping
2 tablespoons olive oil
1 tablespoon lemon juice
300 grams smoked chicken breast
1 apple, julienned
½ cup walnuts, roasted
¼ cup picked flat-leaf parsley leaves
small handful watercress, optional
METHOD
Preheat the oven to 180˚C.
Line a flat baking tray with baking paper and place the pastry sheets on top.
Brush one short edge with beaten egg and join the two pieces together to make one large sheet. If using a block of pastry, roll out to a 35 cm x 25 cm rectangle.
Brush a 2 cm border around the pastry with the egg and fold over, gently pressing the edges with a fork to seal. Chill or freeze until firm.
Filling: Combine all the ingredients in a bowl and season.
To cook: Brush the border of the tart with beaten egg.
Spoon the filling into the base and gently spread to an even layer. The tart will be very full. Bake for 20-25 minutes until the pastry is a deep golden colour and the filling is puffed and golden in spots. The filling will deflate rapidly when removed from the oven.
Cool the tart until just warm.
Topping: Whisk the oil and lemon juice in a large bowl and season.
Shred the chicken into long strips, discarding the skin and fat.
Gently toss the chicken, apple, walnuts and parsley with the dressing.
To assemble: Place the tart on a serving board and top with some of the salad, serving the rest separately. Garnish with watercress if using and a grind of pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Quinoa, Chicken, Date, Red Grape and Hazelnut Salad]()
RecipeQuinoa, Chicken, Date, Red Grape and Hazelnut Salad
Article by Claire Aldous![Spice-Roasted Chicken with Cucumber Salad]()
RecipeSpice-Roasted Chicken with Cucumber Salad
Article by Claire Aldous![Spiced Chicken and Caramelised Onion Tarts]()
RecipeSpiced Chicken and Caramelised Onion Tarts
Article by Claire Aldous![Smoked Chicken and Brown Rice Salad with Dates and Preserved Lemon]()
RecipeSmoked Chicken and Brown Rice Salad with Dates and Preserved Lemon
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.