Lemon Olive Tomato Chicken Savory Puff Pastry

Rather than a sweet pastry, I prefer to bake savory pastries most of the time. Often composed of homemade pie crust and utterly delicious, salubrious fillings, this time I opted for a flaky puff pastry crust to encase gorgeous Boursin cheese, fresh cherry tomatoes, Botija dried olives, shredded chicken, and preserved lemon slices. Drizzle with a touch of caramelized onion-infused balsamic “syrup” (the authentic, thick, delicious vinegar).

 

Lemon Olive Tomato Chicken Savory Puff Pastry

 

Crust:
1 sheet puff pastry, thawed

 

Savory Filling:
1 pkg. Basil Onion Boursin cheese, softened to spread
½ cup fresh cherry tomatoes
½ cup Botija olives
¾ cup cooked chicken breast, shredded
1 preserved lemon, rinsed and thinly sliced
kosher salt and freshly ground pepper
caramelized onion-infused balsamic glaze (the real-deal vinegar from Italy)

 

Preheat oven to 400°F.

 

Thaw the puff pastry sheets (covered).

Spread the Boursin evenly over the center of the puff pastry.

 

Top with tomatoes, olives, chicken, and most of the preserved lemon slices.

 

Sprinkle with salt and pepper.

 

Fold over the edges to create a rough round “galette” shape.

 

Bake for 20-30 minutes, until crispy and golden brown.

 

Remove from the oven and top with the remaining lemon slices, additional freshly ground pepper, and a drizzle of balsamic “syrup.”