Greek Chicken- Hummus Fall Tart with Beet and Pears
Prep time
Cook time
Total time
This is a colorful tart is a simple yet satisfying
Author: Ash
Recipe type: Lunch, Brunch
Cuisine: American
Serves: 4-6
Ingredients
- Puff pastry sheets- 2 sheets
- Chicken strips -6
- ⅓ cup chipotle humms (http://bluemooseofboulder.com/project/smoked-chipotle-hummus/) or you could use any flavored hummus.
- ⅓ tsp crushed pepper
- 3 tbsp of garlic hummus (http://bluemooseofboulder.com/project/garlic-hummus/)
- mini beets, thinly sliced
- ⅓ feta cheese
For the salad
- mixed greens
- Pears- green and red, thinly sliced
- ⅓ cup fresh orange juice
- 3 tbsp extra virgin olive oil
- 1 tbsp sweet rice wine vinegar
- pinch salt
- few twists of freshly ground black pepper
Instructions
- Defrost the puff pastry sheets for about 30 minutes if it was kept in the freezer. Take a sheet pan, roll the dough out and attach the two and create a border with some extra bits or just put it flat on the pan. Pierce the middle of the puff pastry sheet with a fork, leaving a 1 inch on all the four sides. Bake at 400 degrees for 15-20 minutes or until golden brown and puffed up.
- While that is baking, add the chicken strips in 2 cups of water and boil for 7-8 or until it is fully cooked. Take it out and cut them into pea sized cubes. Add it in a mixing bowl.
- While the chicken is still warm, add the chipotle hummus and mix and toss well. Add some pepper. Set aside.
- In a small bottle, add the orange juice, olive oil, vinegar, salt and pepper. Shake it well and set aside.
- Take the greens and pears, add a tablespoon of the dressing and toss. Do this in the last moment, when you are ready to serve.
Assembly.
- Take the baked puff pastry sheet, spread few tablespoons of the garlic hummus. Top it off with the chicken liberally. Add the sliced beets, top it with some feta and serve it with some green salad.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/09/21/fall-tart-greek-hummus-chicken-with-beet-and-pears-salad/