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Garden Tomato, Basil and Chicken Tart

Video Title: How to Make a Garden Tomato, Basil & Chicken Tart
Video Duration: 1:32
Using puff pastry as its base, this tart is oh-so-easy to put together. The delicious pairing of tomatoes and basil make this tart worth making again and again, especially at the height of tomato season.
Serves: 4
Prep Time: 30 min
Cook Time: 35 min


10 oz boneless, skinless chicken breast(s)
1 pkg puff pastry, about 10-12 inches x 5 inches (25-30 cm x 13 cm)
1 egg yolk(s), medium
1 tbsp olive oil
1 tsp olive oil
2 tsp water
6 plum tomatoes
½ tsp salt
½ tsp pepper
¼ tsp sugar
½ cup basil, fresh, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Defrost frozen puff pastry at room temperature for 2 hours or overnight in refrigerator. The dough should feel cool to touch when you start working with it. Place dough on dry lightly floured working surface. Using a lightly floured rolling pin, roll each of two blocks of frozen puff pastry into a rectangle about 12 inches long (30 cm). Spray two baking sheets with non-stick vegetable spray and place 1 pastry on each sheet. Prick sheets of pastry with a fork.

  2. Sauté chicken breast in non-stick skillet until browned and thoroughly cooked. Cool then slice into thin strips diagonally.

  3. Preheat oven to 450°F (230°C).

  4. Whisk together the egg yolk, 1 tsp (5 mL) oil and water to make a wash. Use a pastry brush to coat each of the pastries with the wash.

  5. Thinly slice Roma tomatoes and place on paper towel to drain excess moisture.

  6. Alternate slices of tomato and chicken on top of pastry, leaving a ½ inch (1.2 cm) border.

  7. Drizzle with 1 Tbsp (15 mL) olive oil and sprinkle with salt, pepper and finally the sugar.

  8. Bake until the tomatoes caramelize (approximately 25 minutes). Remove and sprinkle with chopped basil. Cut into wedges and serve immediately.

Helpful Tip

Variations include using other fresh herbs, finely slice red onion, hot or sweet peppers or other thinly sliced vegetables.

Nutrition Info

Per 140 g serving Amount
Protein13 g
Fat24 g
Saturated Fat4 g
Carbohydrate26 g
Fibre1 g
Sugar2 g
Cholesterol45 mg
Sodium300 mg
Per 140 g serving % Daily Value
Vitamin A8
Vitamin C10
Vitamin B614
Vitamin B1211