Easiest Way to Make Dijon Mustard Chicken Breast Oven

Mini Dijon Mustard-Tomato Tarts

Add in asparagus, top with 2 sprigs rosemary and seared chicken.

Recipe Summary Mini Dijon Mustard-Tomato Tarts

'Tarte a la Moutarde et a la Tomate,' the French tomato tart with mustard, is one of my favorite things to make with fresh ripe tomatoes. But after cutting, it starts looking a bit messy, so for guests, I bake these mini tarts. The low-fat crust is like a German Quark-Oelteig which I make with Greek yogurt (easier to find in the United States than quark, and less expensive).

Ingredients | Dijon Mustard Chicken Breast Oven

⅓ cup plain fat-free Greek yogurt

2 tablespoons milk

2 tablespoons canola oil

1 ⅓ cups all-purpose flour

1 teaspoon baking powder

1 pinch salt

2 tablespoons Dijon mustard

1 cup grated Gruyere cheese

3 medium tomatoes, cut into 1/2-inch slices

¼ cup extra virgin olive oil

2 cloves roasted garlic, mashed

salt and ground black pepper to taste

3 tablespoons finely chopped fresh basil

3 tablespoons finely chopped flat-leaf parsley

Directions

Preheat the oven to 400 degrees F (200 degrees C). Generously oil a muffin pan.

Whisk Greek yogurt, milk, and oil together in a bowl until well combined. Add flour, baking powder, and salt; stir until everything holds together.

Transfer mixture onto a lightly floured countertop and knead dough until smooth. Divide dough into 12 equal portions with floured hands. Shape each piece to fit in the bottom of a muffin cup, place into the muffin cups and gently push down with your fingertips to form 1/2-inch high sides.

Brush the bottom of each crust with mustard and sprinkle with Gruyere cheese. Place a tomato slice on top.

Bake in the preheated oven until tarts have puffed up and are golden brown, about 25 minutes.

While the tarts are baking, whisk together olive oil, mashed garlic, salt, and pepper in a bowl until smooth. Add basil and parsley and stir until well combined.

Remove tarts from the oven and immediately spread the herb topping evenly on top of each tart. Let cool slightly in the muffins pan, about 5 minutes, then loosen the sides of the tarts and carefully transfer them to a wire rack. Serve lukewarm or completely cooled.

You can also use whole wheat flour instead of regular all-purpose or a mixture of the 2 flours. If using whole wheat flour, which absorbs more liquid, you will most likely need about 2 tablespoons more milk. Add 1 tablespoon at a time until the desired consistency is reached.

You want to end up with 12 equal sized tomato slices, so depending on the size of the tomatoes, you might need 3 or 4 tomatoes.

Info | Dijon Mustard Chicken Breast Oven

prep: 30 mins cook: 25 mins total: 55 mins Servings: 12 Yield: 12 mini tarts

TAG : Mini Dijon Mustard-Tomato Tarts

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