Tomato Basil Chicken Tart

Preheat oven to 375°F. Place pastry dough into a pastry dish. Don’t let it overlap the top of the dish. It will sink when you bake it. Prick the base of the dough all over with a fork. Bake the dough for about 10 minutes or until firm but not brown. Let cool for about 5 minutes.

Layer the cheese on top of the pastry. Place the chicken breasts over the cheese. Then layer the sliced tomatoes. Scatter garlic slices over the tomatoes. I like to poke them into the the seed part of the tomatoes. Add a layer the basil. Drizzle the olive oil and season with salt and pepper.

Bake for 40–45 minutes or until tomatoes are cooked, but not mush. Seriously, if all you did was heat this up it would still be great because all the ingredients are cooked or don’t need to be (such as cheese, tomatoes, garlic, basil, etc). If your chicken was barely pink when you put all of it in the oven, then a good 20 minutes would be enough if you like firmer tomatoes. If desired, top with more fresh basil for that pop of color.