Name: Chicken caprese tart
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
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

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

Serves 6

Prep

30M

Cook

1H 5M

Total

1H 35M

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

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

1.Preheat oven to moderate, 180°C. Lightly grease and line a 23cm springform pan with baking paper.

2.Place 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.

3.In a food processor, combine cooked quinoa, almond meal, grated parmesan and 1 egg. Season. Process until mixture binds together.

4.Press mixture evenly over base and sides of pan. Bake for 15-20 minutes until base is dry to touch and edges begin to colour.

5.Spread 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.

6.Bake for 45-50 minutes until set in centre. Scatter with extra basil leaves and drizzle with balsamic to serve.

Jennene Plummer