Barcelona Chicken Tarte
- Yield servings
- 1 large baking potato, peeled
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 3 large yellow onions, peeled, halved and thinly sliced
- -- Kosher salt and freshly ground black pepper
- 2 cloves garlic, peeled and pressed
- 2 tablespoons dry sherry
- 1 -- ball frozen or refrigerated pizza dough, thawed
- 1/4 cup unbleached all purpose flour
- 1 tablespoon corn meal
- 2 1/2 cups fully cooked rotisserie chicken, chopped
- 1/2 cup crumbled fresh goat cheese
- 1 tablespoon smoked paprika
- 1/4 cup jarred piquillo peppers, drained and diced (jarred roasted red peppers can be substituted)
- 8 slices bacon, crisped
- 1/2 cup pine nuts
- 1/4 cup plus 2 tablespoons fresh thyme, stemmed and minced
- 1 cup Manchego cheese, grated
- 1 -- fresh fig, thinly sliced for garnish (optional)
In a medium saucepan over high heat, bring 4 cups of water to a boil.
While the water is coming to a boil, cut your peeled potato in half lengthwise. Cut each potato halve into very thin half-moon slices. When the water has come to a boil, add the potato slices to the water and cook for 4 to 5 minutes, or until the potatoes are just cooked and tender. Remove the potato slices from the water and carefully lay them upon a kitchen towel to drain and cool while preparing the rest of the recipe.
In a large, heavy-bottomed skillet over medium heat, heat the olive oil until just shimmering. Add the thinly-sliced onions, a pinch of salt and pepper, and cook, stirring occasionally, until the onions are golden brown and beginning to caramelize, about 12 to 15 minutes. Add the garlic and dry sherry and continue to cook for another 5 minutes, or until the onions have turned a deep brown and are just beginning to fall apart. Take the skillet off the heat and set the onion mixture aside.
Preheat your oven to 475 degrees F.
Sprinkle your cutting board with flour and place your ball of pizza dough onto the floured board. Sprinkle the top of your pizza dough ball with flour and roll out your dough into an oblong, oval tart, about 14 to 16-inches long and 6 to 8-inches wide, and 1/4-inch thickness. Scatter a large baking sheet with corn meal and carefully transfer the rolled tarte crust to the baking sheet atop the corn meal. Using your hands, re-shape the dough, if necessary.
Spread the fig preserves all over the tarte dough until all has been used. Retrieve your drained, cooked potatoes and arrange them along the border of the crust, overlapping the potatoes so that the entire tart has a border of potato slices. Brush the potato border with the reserved 1 tablespoon of olive oil and sprinkle the potato border with a pinch of salt. Retrieve your onion mixture and spread the mixture over the fig layer in the interior of the tarte, being careful to not get any of the mixture atop the potato border.
In a medium bowl, combine the chopped rotisserie chicken, goat cheese, smoked paprika, chopped peppers, crumbled bacon, pinenuts and 1/4 cup chopped thyme (reserving the remaining 2 tablespoons of thyme for garnish) and stir the mixture to combine. Transfer the chicken mixture atop the onion mixture on the tarte base. Sprinkle the chicken mixture with the shredded Manchego cheese and transfer the tarte to the oven, baking for 12 to 15 minutes, until the potatoes and crust are dark golden brown and the cheese has melted.
Transfer the tarte to a cooling rack and let it rest for 5 minutes. Sprinkle the top of the tart with the reserved 2 tablespoons of fresh thyme and garnish with fresh fig slices, if using. Cut the tart into 4 slices, serve and enjoy! Serves 4. Thanks!