Homemade Chicken and Vegetable-Packed Tart
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Homemade Chicken and Vegetable-Packed Tart

Homemade Chicken and Vegetable-Packed Tart

with Spring Mix and Italian Vinaigrette

We swapped out pizza dough for rich and flaky puff pastry, and it creates the perfect crisp vessel for our chicken, bell pepper, leek and cheese filling! It's oh-so-ooey gooey and tasty!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Puff Pastry

(Contains Gluten, Soy)

125 g

Fresh Mozzarella

(Contains Milk)

160 g

Sweet Bell Pepper

56 g

Leek, sliced

½ cup

Marinara Sauce

1 tbsp

Italian Seasoning

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard)

113 g

Spring Mix

2 unit(s)

Chicken Breasts

Not included in your delivery

1 tsp


1.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories1210 kcal
Fat65 g
Saturated Fat29 g
Carbohydrate87 g
Sugar15 g
Dietary Fiber7 g
Protein62 g
Cholesterol162 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Paper Towel
Large Bowl
Measuring Spoons


Prep veggies and cook chicken

Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425˚F.Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut mozzarella into 1/2-inch slices, then pat dry with paper towels. Season all over with salt and pepper.Pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat.

Prep pastry

Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Use a paring knife to score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!)

Assemble tart

Spread marinara sauce over pastry, avoiding the border. Top sauce with chicken and sliced mozzarella, then sprinkle with 1/2 tbsp (1 tbsp) Italian Seasoning. Sprinkle leeks and half the peppers over top.Bake tart in the middle of the oven, until pastry is golden-brown and cooked through, 24-26 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven, rotating sheets halfway through.)

Make dressing

Meanwhile, whisk together Dijon, vinegar, remaining Italian Seasoning, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper.

Finish and serve

Add spring mix and remaining peppers to bowl with dressing. Toss to combine.Cut tart into 4 equal pieces.Divide tart and salad between plates.