Here’s a reminder to us all that while puff pastry can seem fancy and special-occasion, it’s also perfectly appropriate for an easy-to-make weeknight dinner. Paired with mostly ready-made ingredients and needing only a little prep, the resulting tart is deliciously simple and, yes, a little snazzy.
(Here’s more about why I love puff pastry.)
Serves 2 or 3 as an entrée or 4 to 6 as an appetizer or side dish
- 1 sheet (half of a 17.3-ounce package) puff pastry, thawed
- 1 1/2 cups shredded cooked chicken (rotisserie chicken, for example) (about 4 1/2 ounces)
- 1/4 cup drained oil-packed julienned sun-dried tomatoes, plus 1 tablespoon of oil from the jar
- 1/4 red onion, cut into 1/4-inch slices
- 1 teaspoon pepper, plus more to taste
- 1/2 teaspoon coarse kosher salt, plus more to taste
- 1 tablespoon fresh chopped fresh rosemary, thyme, or a combination, divided
- 3/4 cup shredded Parmesan cheese
- 4 ounces brie (1/2 of an 8-ounce wheel), cut 1/4-inch slices
- 1 1/2 cups loosely packed arugula (optional)
- 1 1/2 teaspoons balsamic vinegar, ideally aged or glaze, plus more for serving
Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 10-inch square. Transfer to the prepared baking sheet. Using a fork, pierce the pastry all over, leaving a 1-inch border. Place the baking sheet in the refrigerator for at least 20 minutes. (You can refrigerate the pastry, covered, for up to a day.)
Meanwhile, preheat the oven to 400°F. In a large bowl, combine the chicken, sun-dried tomatoes and their oil, onion, pepper, salt, and half of the herbs. Taste and add more salt and/or pepper if you like.
Sprinkle the Parmesan cheese on the pastry, leaving a 1-inch border. Top with the chicken mixture and to bake until the tart until is golden, about 25 minutes.
Remove from the oven, arrange the brie on the tart, sprinkle with the remaining herbs, and set aside to cool slightly.
Meanwhile, if using the arugula, in a medium bowl toss the arugula with the vinegar, then arrange the mixture on or next to the tart. If not, drizzle the vinegar over the tart.
Cut into pieces and serve warm, with more vinegar at the table.
