Pesto Mozzarella Chicken Pastry Tart
A crisp, golden flakey pastry crust topped with basil pesto, juicy slow-cooked Pesto Mozzarella Chicken, melted mozzarella, heirloom tomatoes, and topped with a drizzle of balsamic reduction.
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Ingredients
1 1/3 cups Beehive Meals Pesto Mozzarella Chicken
1/2 Pastry Tart
1 cup Shredded Mozzarella Cheese
1/2 Heirloom Tomato, sliced
1 Egg
Balsamic Reduction for Drizzle
Ingredients
2 2/3 cups Beehive Meals Pesto Mozzarella Chicken
1 Pastry Tart
2 cups Shredded Mozzarella Cheese
1 Heirloom Tomato, sliced
2 Eggs
Balsamic Reduction for Drizzle
Ingredients
4 cups Beehive Meals Pesto Mozzarella Chicken
1 1/2 Pastry Tarts
3 cups Shredded Mozzarella Cheese
1 1/2 Heirloom Tomatoes, sliced
3 Eggs
Balsamic Reduction for Drizzle
Ingredients
5 1/3 cups Beehive Meals Pesto Mozzarella Chicken
2 Pastry Tarts
4 cups Shredded Mozzarella Cheese
2 Heirloom Tomatoes, sliced
4 Eggs
Balsamic Reduction for Drizzle
Instructions
1. Follow Slow Cooking Instructions to cook Beehive Meals Pesto Mozzarella Chicken.
2. Prepare pizza crust according to instructions. Evenly spread the Beehive Meals Pesto Mozzarella Chicken on the pastry as a base, leaving about an inch and a half on the outer edge that does not have sauce. This is what we will fold over to create that beautiful, flakey border for the tart. Top with the shredded mozzarella, then place the sliced heirloom tomatoes over the cheese.
3. Fold the edge over on top of the chicken and tomatoes, it will cover about 1/2"-1" of the Pesto Mozzarella Chicken. It's not supposed to cover the whole tart, just enough to create a beautiful crust/boat for all of the flavors to stay inside during the baking process. Brush the crust with an egg wash.
3. Bake in the oven at 425 for about 12-15 minutes, or follow the instructions on the package for the pastry tart, until crust is lightly golden brown and cheese is melted. Remove from oven, drizzle with balsamic reduction, then allow to cool for a few minutes before slicing. Then slice, serve and enjoy!