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Tuesday, April 29, 2008

Tomato, Chicken and Fetta Tart

One day when having lunch at a girlfriends place, she served up this delicious tart. I loved it so much I asked her if I could share this on my recipe site. This should serve around 6 - 8 for lunch but then that would depend on how many serves you go back for. This is not only lovely to eat but is also a very colourful dish.


1 1/2 sheets good puff pastry, thawed
1 punnet of cherry tomatoes, halved
1 teaspoon olive oil
2 chicken breasts, skinless - finely chopped
2 tablespoons finely chopped fresh basil
200g fetta cheese, crumbled
6 eggs, lightly beaten
1/2 cup light sour cream
fresh herbs to garnish


Preheat oven to 190C. Grease a 21cm x 28cm loose based flan tin. Join pastry sheets together. Line the base and sides of the prepared tin with pastry and trim the edges. Lightly prick the base with a fork then cover pastry with baking paper. Fill with dried rice or beans and place on oven tray. Cook for about 10 minutes or until lightly browned. Remove paper and beans then cook further 5 minutes or until base is lightly browned. Let cool.
Place tomatoes, cut side up, in a single layer on a greased oven tray and cook uncovered in oven for about 20 minutes or until lightly blistered. Cool down.
Heat oil in pan, add chicken and cook until browned all over and cooked through. Cool down.
Combine chicken, basil and fetta in a bowl. Spoon into tart case. Whist eggs with sour cream in a jug. Pour over chicken mixture.
Cook, uncovered in a moderate oven, 180C for about 25 - 30 minutes or until lightly browned and set. Cool in the tin for 10 minutes before cutting. Serve tart with some rocket and garnish with fresh herbs such as chopped chives and/or parsley.