Rustic Chicken Tart with Spinach and Brie
By America's Test KitchenPublished on July 21, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
2 cups shredded cooked chicken 8 ounces frozen chopped spinach, thawed and squeezed dry6 ounces firm Brie cheese (2 ounces chopped fine, 4 ounces cut into 1‐inch pieces)¼ cup walnuts or pecans, toasted and chopped1 (9-inch) store-bought pie dough round ¼ teaspoon table salt ⅛ teaspoon pepper
Before You Begin
You can use a rotisserie chicken here or your own cooked chicken. Check out our "Ingredient Note" above before beginning.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Microwave chicken, spinach, ¼ cup water, finely chopped Brie, ¼ teaspoon salt, and ⅛ teaspoon pepper in covered bowl until warmed through, about 1 minute. Stir walnuts into chicken mixture to combine and season with salt and pepper to taste.
- Place pie dough round in center of prepared sheet. Spread chicken mixture evenly over dough, leaving 1-inch border around edge. Fold 1-inch edge of dough over filling, pleating every 2 to 3 inches. Gently pinch pleated dough to secure. Arrange remaining Brie pieces over top of filling, with rind facing up. Bake tart until crust is golden and cheese is melted, about 15 minutes, rotating halfway through baking.
- Transfer sheet to wire rack and let cool for 5 minutes. Serve.
Time
40 minutesYield
Serves 4Ingredients
2 cups shredded cooked chicken
8 ounces frozen chopped spinach, thawed and squeezed dry
6 ounces firm Brie cheese (2 ounces chopped fine, 4 ounces cut into 1‐inch pieces)
¼ cup walnuts or pecans, toasted and chopped
1 (9-inch) store-bought pie dough round
¼ teaspoon table salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 cups shredded cooked chicken
8 ounces frozen chopped spinach, thawed and squeezed dry
6 ounces firm Brie cheese (2 ounces chopped fine, 4 ounces cut into 1‐inch pieces)
¼ cup walnuts or pecans, toasted and chopped
1 (9-inch) store-bought pie dough round
¼ teaspoon table salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 cups shredded cooked chicken
8 ounces frozen chopped spinach, thawed and squeezed dry
6 ounces firm Brie cheese (2 ounces chopped fine, 4 ounces cut into 1‐inch pieces)
¼ cup walnuts or pecans, toasted and chopped
1 (9-inch) store-bought pie dough round
¼ teaspoon table salt
⅛ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
This tart has it all: greens, chicken, and plenty of cheesy goodness. But our favorite part is that there’s no need to worry about perfection—it’s rustic, after all. Layer the spinach, brie, and chicken filling (warmed briefly in the microwave to give the cheese a melty head start) into store-bought pie dough (sure you could make it yourself, but it’s a weeknight!) and top it with pieces of the Brie rind for a showstopping look.
Before You Begin
You can use a rotisserie chicken here or your own cooked chicken. Check out our "Ingredient Note" above before beginning.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Microwave chicken, spinach, ¼ cup water, finely chopped Brie, ¼ teaspoon salt, and ⅛ teaspoon pepper in covered bowl until warmed through, about 1 minute. Stir walnuts into chicken mixture to combine and season with salt and pepper to taste.
- Place pie dough round in center of prepared sheet. Spread chicken mixture evenly over dough, leaving 1-inch border around edge. Fold 1-inch edge of dough over filling, pleating every 2 to 3 inches. Gently pinch pleated dough to secure. Arrange remaining Brie pieces over top of filling, with rind facing up. Bake tart until crust is golden and cheese is melted, about 15 minutes, rotating halfway through baking.
- Transfer sheet to wire rack and let cool for 5 minutes. Serve.
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