This recipe first appeared in Woman's Day.
Chicken caprese tart
This clever recipe takes classic caprese salad and transforms it into a delicious tart. With a quinoa crust and a creamy chicken filling, this low-carb tart is a must-try
- 30 mins preparation
- 1 hr 5 mins cooking
- Serves 6
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Ingredients
- 3/4 cup white quinoa
- 1 1/2 cup chicken stock
- 1 cup almond meal
- 1/2 cup grated parmesan
- 5 eggs
- 2 cup cooked, chopped chicken
- 1/2 cup thickened cream
- 2 tablespoon chopped basil leaves, plus extra whole leaves to serve
- 2 roma tomatoes, cut into 1cm slices
- 200 gram bocconcini, drained
- balsamic vinegar to serve
Method
- 1Preheat oven to moderate, 180°C. Lightly grease and line a 23cm springform pan with baking paper.
- 2Place quinoa and stock in a medium saucepan then bring to the boil on high. Reduce heat to low. Cook, covered, for 12-14 minutes until liquid is completely absorbed and seeds are tender. Drain well.
- 3In a food processor, combine cooked quinoa, almond meal, grated parmesan and 1 egg. Season. Process until mixture binds together.
- 4Press mixture evenly over base and sides of pan. Bake for 15-20 minutes until base is dry to touch and edges begin to colour.
- 5Spread chicken over base of quinoa crust. In a large jug, whisk remaining eggs with cream and basil. Season and pour into dish. Top with an even layer of tomato slices and torn bocconcini.
- 6Bake for 45-50 minutes until set in centre. Scatter with extra basil leaves and drizzle with balsamic to serve.
