Rustic Chicken and Brie Tart
SERVES 4
WHY THIS RECIPE WORKS One glance at this elegant-looking tart, and your dinner guests will think you’ve been cooking for hours. With just a few carefully chosen ingredients, plus a store-bought pie crust and rotisserie chicken, it’s possible to assemble and bake this rustic tart in less than half an hour. For savory flavor and to keep the tart moist, we added a small amount of chicken broth. Hearty spinach rounded out the flavor and chopped, toasted walnuts lent some crunch and textural contrast. Creamy and flavorful Brie pulled double-duty here: chopped, it melted into the filling and added richness; cut into pieces and placed on top before baking, it gave the finished tart lots of cheesy appeal. There are two crusts in a box of refrigerated pie crust; you will need only one crust for this recipe. The test kitchen’s preferred store-bought crust is Wholly Wholesome 9-Inch Certified Organic Traditional Bake at Home Rolled Pie Dough; click here for more information. See the Test Kitchen Tip that follows the recipe.
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8 |
ounces frozen chopped spinach |
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6 |
ounces firm Brie cheese |
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¼ |
cup walnuts |
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2 |
cups shredded rotisserie chicken |
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¼ |
cup chicken broth |
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1 |
(9-inch) round store-bought pie dough |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Microwave spinach in covered bowl until completely thawed, about 5 minutes, stirring once; let cool slightly and thoroughly squeeze dry. Cut 4 ounces Brie into 1-inch pieces and finely chop remaining 2 ounces Brie. Toast walnuts and chop.
2. Chop chicken and combine with spinach, finely chopped Brie, walnuts, broth, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Cover and microwave until heated through, about 1 minute. Stir mixture to recombine and season with salt and pepper to taste.
3. Line rimmed baking sheet with parchment paper; place pie dough round in center. Spread chicken filling over dough, leaving 1-inch border at edges. Fold edge of dough over filling, pleating it every 2 to 3 inches as needed. Place remaining Brie pieces on top, with rind facing up. Bake tart until crust is golden and cheese is melted, about 15 minutes, rotating sheet halfway through baking. Let cool slightly; serve.