Chicken caprese tart

This clever recipe takes classic caprese salad and transforms it into a delicious tart. With a quinoa crust and a creamy chicken filling, this low-carb tart is a must-try

By Jennene Plummer
  • 30 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Woman's Day.
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  • 3/4 cup white quinoa
  • 1 1/2 cup chicken stock
  • 1 cup almond meal
  • 1/2 cup grated parmesan
  • 5 eggs
  • 2 cup cooked, chopped chicken
  • 1/2 cup thickened cream
  • 2 tablespoon chopped basil leaves, plus extra whole leaves to serve
  • 2 roma tomatoes, cut into 1cm slices
  • 200 gram bocconcini, drained
  • balsamic vinegar to serve


  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 23cm springform pan with baking paper.
  • 2
    Place quinoa and stock in a medium saucepan then bring to the boil on high. Reduce heat to low. Cook, covered, for 12-14 minutes until liquid is completely absorbed and seeds are tender. Drain well.
  • 3
    In a food processor, combine cooked quinoa, almond meal, grated parmesan and 1 egg. Season. Process until mixture binds together.
  • 4
    Press mixture evenly over base and sides of pan. Bake for 15-20 minutes until base is dry to touch and edges begin to colour.
  • 5
    Spread chicken over base of quinoa crust. In a large jug, whisk remaining eggs with cream and basil. Season and pour into dish. Top with an even layer of tomato slices and torn bocconcini.
  • 6
    Bake for 45-50 minutes until set in centre. Scatter with extra basil leaves and drizzle with balsamic to serve.