Rustic Chicken, Apple, and Sweet Potato Tart with Herbed Crouton Crust

This tart is a fantastic combination of three comfortable, mellow flavors (apple, roasted chicken, and sweet potato) presented in a unique way. I haven’t ever boiled these ingredients together before, but the result was a very consistent flavor and a soft, spoonable filling. The crunchy herbed croutons on top provided a contrasting crunch to counterbalance the filling. I’ve professed my fond admiration for New Zealand chef Annabel Langbein before, but let me repeat myself: she is so very good. This recipe is adapted from her recipe for a smoked chicken and kumara pie. Having neither a smoker nor access to the kiwi staple sweet potato kumara, I have had to make modifications, and I added a few things too because I can’t follow simple instructions I had an inkling the flavors would be fabulous together. They were. I brought this versatile little dish to a brunch, but it would be great for dinner with a salad, too. 

Rustic Chicken, Apple, and Sweet Potato Tart with Herbed Crouton Crust 

You will need:
  • Two sheets puff pastry, thawed
  • 1 tbsp. olive oil
  • 3 stalks celery, finely chopped
  • 1 yellow onion, finely chopped
  • 2 tsp. minced garlic
  • 2 cups diced sweet potato (unless you can find the beloved kumara!)
  • 2 medium sized green apples, diced (I didn’t peel first)
  • 2 cups diced roasted chicken
  • 1/2 tsp. each oregano, salt, pepper, and seasoned salt
  • 2 cups chicken broth
  • 1 tbsp. all-purpose white flour
For the herbed croutons: 
  • 3 slices day-old multi grain bread
  • 1 tablespoon fresh parsley
  • 1tsp. dried oregano, rosemary, salt, and pepper
  • 4 tbsp. melted butter
  • 1 tsp. minced garlic
  • Preheat the oven to 350
  • Remove the puff pastry from the wrappers and stretch to shape the crust of the dish you’re using. I used two fluted pie pans with one sheet of the puff pastry each (because I wanted to ensure I’d have a tart left over for my selfish self after the brunch). 
    • The original recipe used one large, rectangular baking dish (using both pastry sheets in the same dish)
  • In a large sauce pan on medium heat, add the olive oil, garlic, celery, and onion. Saute for three minutes or so, just to give them a bit of a head start. 
  • Add the remaining ingredients to the sauce pan and let the ingredients cook together for 20-25 minutes, until the sweet potato is soft, stirring occasionally. 
  • Meanwhile, to make the herbed croutons, use a large skillet on medium heat to melt the butter. Add the garlic, dried spices, and bread. Toast together until the bread is cooked to your liking (I think five minutes did the trick for me). Stir in the parsley and leave the croutons in the pan until ready to assemble. 
  • Once the filling is done, transfer to the puff pastry crust and smooth out until even. 
  • Sprinkle the herbed croutons onto the top of the dish. 
  • Bake for 40-45 minutes and enjoy! 

Now, I thought the smell of these tarts baking would surely rally the troops. But we’ve been spending tons of time at the new house lately, which has a huge back yard (current apartment: no yard at all), so Ketch has been running sprints all day. He didn’t even flinch when I took this close up of him napping. Dogs have it so rough. 

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