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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (9 oz) pkg spinach, thawed and drained
10 oz cooked chicken breast, finely chopped
1/3 cup sun dried tomatoes, drained and julienned
1 cup Asiago cheese, shredded
1/2 cup fresh basil, loosely packed, chopped
3 garlic cloves, minced
2 tbsp pine nuts
2 tbsp olive oil
1/2 tsp salt, or to taste
1/4 tsp freshly ground pepper
2 (8 oz) cans crescent dinner rolls
Garnish
2 plum tomatoes
3 basil leaves
1/4 cup Asiago cheese
Olive oil for drizzling
Preheat oven to 375. In a large bowl place the spinach, chicken, dried tomatoes, cheese, basil, garlic, nuts, oil and salt and pepper. Blend well; set aside.
To assemble the tarts, remove crescent dough from cans and place the four rectangles from each can on two ungreased cookie sheets. Unroll dough and firmly press on perforations to seal. Roll up edges of each rectangle to form an oval crust 4 to 5 inches in diameter.
Place 1/3 cup filling onto each oval. Cut plum tomatoes into slices and then cut in half again. Place 3 1/2 slices on top of tart. Drizzle with olive oil and sprinkle with pepper. Bake 20 - 24 minutes or until tarts are golden. Just before serving sprinkle tarts with extra cheese and snipped fresh basil for garnish. Serves 8
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SPINACH CHICKEN TARTS
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (9 oz) pkg spinach, thawed and drained
10 oz cooked chicken breast, finely chopped
1/3 cup sun dried tomatoes, drained and julienned
1 cup Asiago cheese, shredded
1/2 cup fresh basil, loosely packed, chopped
3 garlic cloves, minced
2 tbsp pine nuts
2 tbsp olive oil
1/2 tsp salt, or to taste
1/4 tsp freshly ground pepper
2 (8 oz) cans crescent dinner rolls
Garnish
2 plum tomatoes
3 basil leaves
1/4 cup Asiago cheese
Olive oil for drizzling
Preheat oven to 375. In a large bowl place the spinach, chicken, dried tomatoes, cheese, basil, garlic, nuts, oil and salt and pepper. Blend well; set aside.
To assemble the tarts, remove crescent dough from cans and place the four rectangles from each can on two ungreased cookie sheets. Unroll dough and firmly press on perforations to seal. Roll up edges of each rectangle to form an oval crust 4 to 5 inches in diameter.
Place 1/3 cup filling onto each oval. Cut plum tomatoes into slices and then cut in half again. Place 3 1/2 slices on top of tart. Drizzle with olive oil and sprinkle with pepper. Bake 20 - 24 minutes or until tarts are golden. Just before serving sprinkle tarts with extra cheese and snipped fresh basil for garnish. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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