Tomato, Chicken & Alfredo le Fermier Tarts
Recipe: #21725
November 13, 2015
Categories: Snacks, Chicken, Appetizers Brunch, Oven Bake, Fresh Tomatoes, Boneless Pieces, more
"This was in the All You Need Is Cheese Volume 7/winter 2015. Looks good and easy, I plan on trying it out very soon for my upcoming holiday party, using smaller sized puff pastry squares and increasing amounts. Alfred Le Fermier 18 month cheese was the winner at the Sélection CASEUS competition and 2015 Canadian Cheese Grand Prix winner in 2 categories, in the Washed- or Mixed-rind Firm Cheese category and in the Organic Cheese category. It's made with organic raw milk drawn from Holstein cows on the family farm, it's a firm, cooked pressed cheese with a washed rind, and ripened on wood boards from the farm. The orange-coloured rind has a forest and mushroom aroma. The cheese features a yellow straw colour, a scattering of small holes, a firm but supple texture and a complex fruit, hazelnut, honey and rustic, woody taste."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (229.7 g)
- Calories 713.9
- Total Fat - 44 g
- Saturated Fat - 14.6 g
- Cholesterol - 76 mg
- Sodium - 728.3 mg
- Total Carbohydrate - 41 g
- Dietary Fiber - 1.9 g
- Sugars - 1.7 g
- Protein - 38 g
- Calcium - 474.6 mg
- Iron - 3.1 mg
- Vitamin C - 4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
On a floured work surface, roll out the pastry dough into a 12x8-inch rectangle. Cut into 4 even squares. Place on a parchment-lined baking sheet.
Step 3
Brush each square with about 2 teaspoon mustard, then top with chicken slices, tomatoes and cheese. Season with pepper.
Step 4
Bake in oven for about 18 minutes or until dough is cooked and cheese is golden.
Step 5
Garnish with basil. Serve immediately.
Tips
No special items needed.
0 Reviews
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