chicken and spring vegetable tart with tarragon and ricotta
Chicken and Spring Vegetable Tart with Tarragon and Ricotta
Ingredients:
Crust:
* 1 (9-inch) pie crust
Chicken:
* 2 (6 or 8 oz.) boneless skinless chicken breast halves, size according to
plan
* 1/4 tsp. Morton Lite SaltŪ
* 1/4 tsp. freshly ground pepper
* 2 tsp. butter
* 1/4 cup dry white wine or chicken broth
* 2 sprigs fresh tarragon
Filling:
* 1/2 cup sliced baby carrots
* 1 tsp. Morton Lite SaltŪ, divided
* 1 cup part skim ricotta cheese
* 3/4 cup fat free half and half
* 1/2 cup (2 oz.) shredded reduced fat Gruyere cheese
* 1 Tbsp. chopped fresh tarragon
* 1 cup sugar snap peas (about 4 oz.), thinly sliced diagonally
* 1/2 tsp. freshly ground pepper
* 2 egg whites
Preparation:
* Heat oven to 400°F. On lightly floured surface, roll dough into 10-inch
round. Line 9-inch pie plate with dough; turn edges under; flute.
* Line crust with foil; fill with pie weights or dried beans. Bake 12
minutes or until light golden brown. Remove from oven; remove weights and
foil. If crust still looks wet, bake an additional 3 to 4 minutes or until
crust is dry and light golden brown.
* Sprinkle chicken breasts all over with 1/4 teaspoon salt and 1/4 teaspoon
pepper. Melt butter in medium nonstick skillet over medium heat. Add
chicken; cook 4 minutes or until light golden brown, turning once. Add wine
and tarragon sprigs; bring to a boil. Reduce heat to low; cover and simmer
5 minutes or until chicken is no longer pink in center. Discard tarragon
sprigs. Place chicken on plate; cool. Cut into small pieces.
* Bring about 4 cups water to a boil in large saucepan. Add carrots and 1/2
teaspoon of the salt. Cook 1 minute; drain. Rinse with cold water.
* In large bowl, stir together ricotta cheese, cream, Gruyere cheese and
chopped tarragon. Fold in chicken, carrots and peas; stir in remaining 1/2
teaspoon salt and 1/2 teaspoon pepper.
* In medium bowl, beat egg whites at medium-high speed until stiff peaks
form. Gently fold into cheese and vegetable mixture.
* Spoon filling into crust.
* Place on baking sheet; bake 10 minutes. Reduce heat to 350°F.; bake an
additional 40 to 45 minutes or until puffed and golden brown. (If browning
too quickly, cover edges with foil during last 15 minutes.) Cool on wire
rack 15 to 20 minutes to allow filling to set.
Makes: 9 servings
Serving size: 1/9th recipe
LA Exchange: 1/2 Protein, 1 Starch, 1/2 Dairy, 1 Fat
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