balsamic chicken, spinach, couscous and a tomato tart

22 Aug


i’ve made the balsamic chicken before and remembered it to be pretty good — this time i served it over couscous and a tomato tart.  i didnt have any puff pastry on hand and the tomatos were getting soft, so i used a tube of croissants instead and that worked just fine!



tomato tart

adapted from naptimechef

1 sheet puff pastry, thawed  (i used a tube of pillsbury croissant dough)

2 to 3 fresh tomatoes

1/4 cup shaved Parmesan  (i used shredded mozzarella)

1 tablespoon chopped basil  (i used dry)

kosher salt

olive oil

freshly cracked black pepper

1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a 1/2″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.

2. Place the tomato slices in a single layer on the puff pastry, being careful not to overlap. Sprinkle the Parmesan and basil over the tomatoes, then drizzle with olive oil, a few cranks of good pepper and sea salt.

3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on a dash more salt. Serve.


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