SMOKED CHICKEN SALAD TART - from DISH

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Smoked Chicken Salad Tart Bake this easy free-form tart and then top with the fresh salad of smoked chicken and apple just before serving. For a vegetarian version, substitute crumbled feta or goat’s cheese for the chicken. 1 1/2 sheets pre-rolled butter puff pastry or a 400 gram block of pastry 1 egg, beaten Filling 3/4 cup cottage cheese 1/4 cup sour cream 1 egg 2 tablespoons basil pesto sea salt and freshly ground pepper Topping 2 tablespoons olive oil 1 tablespoon lemon juice 300 grams smoked chicken breast 1 apple, julienned 1/2 cup walnuts, roasted 1/4 cup picked flat-leaf parsley leaves small handful watercress, optional Preheat the oven to 180˚C. Line a flat baking tray with baking paper and place the pastry sheets on top. Brush one short edge with beaten egg and join the two pieces together to make one large sheet. If using a block of pastry, roll out to a 35 cm x 25 cm rectangle. Brush a 2 cm border around the pastry with the egg and fold over, gently pressing the edges with a fork to seal. Chill or freeze until firm. Filling: Combine all the ingredients in a bowl and season. To cook: Brush the border of the tart with beaten egg. Spoon the filling into the base and gently spread to an even layer. The tart will be very full. Bake for 20-25 minutes until the pastry is a deep golden colour and the filling is puffed and golden in spots. The filling will deflate rapidly when removed from the oven. Cool the tart until just warm. Topping: Whisk the oil and lemon juice in a large bowl and season. Shred the chicken into long strips, discarding the skin and fat. Gently toss the chicken, apple, walnuts and parsley with the dressing. To assemble: Place the tart on a serving board and top with some of the salad, serving the rest separately. Garnish with watercress if using and a grind of pepper. Serves 6 WIN DINNER AT MANDARIN DUMPLING & BAR One of the newest additions to Auckland’s dining scene brings modern Chinese food to the central city’s Fort Lane precinct. Mandarin Dumpling & Bar offers an array of fresh, vibrant dishes from provincial Sichuan, Yunnan, Hunan and Xinjiang – from fragrant shredded chicken salad to market fish steamed in sour pickle broth, and of course dumplings, steamed or fried. There’s also a wide range of craft beers and local wines, as well as signature cocktails. We have a meal at Mandarin Dumplings to the value of $100 to give away.  To be in to win simply email us with your name, postal address and a daytime phone number. Click here to enter or email info@dish.co.nz with ‘Mandarin Dumpling dinner’ in the subject line. For more details visit www.mandarinrestaurant.co.nz Competition closes at 5pm Friday October 25. Website: www.dish.co.nz Email: info@dish.co.nz