Tomato Tart with Philadelphia Cream Cheese and Chicken Share Tags: entree I have made tomato tarts before for my friends. This time I added Philadelphia Cream Cheese and chicken. With these added ingredients, it makes a wonderful tasty dish! Prep time: 20 minutes | Cook time: 38 minutes | Total time: 58 minutes | Servings: 6 14 ounce(s) of Pillsbury refrigerated pie crust
1 egg white
4 ripe tomatoes
2 tbsp. of basil pesto
7 ounce(s) of package of pouched chicken
8 ounce(s) of Philadelphia Light Cream Cheese
3 tbsp. of sour cream
2 tbsp. of unsalted butter
2 egg yolks
1 tsp. of Italian seasoning
1/2 tsp. of salt
1/4 tsp. of garlic powder with parsley
1/2 tsp. of each of salt and pepper
1 tbsp. of parmesan cheese
1 cup(s) of parsley for garnish
Preheat oven to 450 degrees F.
Remove one pouch of refrigerated pie crust from the box. Let stand 15 minutes at room temperature.
Gently unroll crust and ease into a 9-inch tart pan, pressing firmly against the bottom and sides. Prick with fork. Trim excess dough. Line crust with foil in a 11 inch circle. Add 2 cups of dried beans. Bake in oven for 8 minutes.
Meanwhile, cut tomatoes in thin slices. Squeeze out seeds and put slices on paper towels to drain.
Remove tart pan from oven. Remove foil and beans. Let cool for 5 minutes.
Brush on egg white (beaten to a froth). Continue baking for 5 more minutes.
Remove from oven and let cool for 5 minutes.
Lower oven temperature to 400 degrees F.
Spread crust with basil pesto. Add chicken.
Beat together Philadelphia Light Cream Cheese, sour cream, butter, egg yolks, Italian seasoning, garlic powder, and salt. Pour over chicken.
Arrange tomato slices in a circular pattern on top of the Philadelphia Cream Cheese mixture.
Sprinkle with salt and pepper and parmesan cheese.
Put tart on cookie sheet for easier handling. Bake for 25 minutes.
Garnish with fresh parsley.