Sun Dried Tomato and Chicken Tartlets
Sun Dried Tomato and Chicken Tartlets
Prep time
Cook time
Total time
Roasted red peppers are a good alternative to sun dried tomatoes in this recipe.
Author: Alberta Chicken Producers
Serves: Makes 32 Tartlets
Ingredients
- 13 oz (397 g) package ready made puff pastry, thawed
- ⅔ cup finely chopped cooked chicken
- ½ cup sun dried tomatoes in oil, drained and chopped
- 3 eggs
- ¾ cup milk
- ½ tsp salt
- ¼ tsp cracked black pepper
- 3 tbsp chopped fresh basil
- ⅓ cup grated white cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Grease mini muffin pans (32 holes).
- Roll out half of the pastry on a lightly floured surface to a 12 inch (30 cm) square.
- Using a 3 inch (8 cm) round cookie cutter, cut 16 rounds from the pastry.
- Press the pastry rounds into the prepared pans.
- Repeat with the remaining pastry half.
- Place the chicken and tomato in each pastry case.
- Whisk the eggs, milk, salt, pepper and basil in a 2 cup liquid measure.
- Carefully pour the mixture into each pastry case.
- Sprinkle with the cheddar cheese.
- On the bottom rack, cook in preheated oven for about 20 minutes until golden and puffed (the tartlets will deflate on cooking).
- Let stand in the pan for about 5 minutes before removing to a wire rack.
- Serve warm.