I always regard puff pastry as easy-fancy, puffy and impressive, fun to make and fun to eat. The “Pesto Chicken Tart,” from theKitchn, allowed me to -- once again -- indulge in puff pastry’s beautiful flakiness.

I doubled the portions in this recipe, to use two sheets of pastry. Once paced out, this was simple. First, I sliced the chicken breasts into thin cutlets, then sauteed them in olive oil, salt, and pepper. I roasted the garlic. I grated the mozzarella and parmesan. I opened the jar of pesto. Easy, right?

Once baked and cut into squares, we were happy to eat our slices taco-style. You can get down-and-dirty with this tart. It’s all good.

Puff Pastry (2 sheets) = $4.26
Garlic (2 heads) = .95¢
Jar Basil Pesto (6 Tbsp.) = $2.88
Chicken Breast (1.07 lb.) = $5.80

RECIPE: understand the benefit of embracing puff pastry
enjoy the tart after 90 minutes of prep and cooking
you know this stuff: pesto + garlic + chicken + cheese, enveloped in the most-comforting of pastry crusts

Next time, I’ll take a fancier leap. I want to cook the “Lamb Chops and Eggplant with Indian Spices,” from the July 2011 issue of Fine Cooking, along with the “Basmati Rice Pilaf with Pistachios,” from the December 2007 issue. See my showcase when you come back to my site soon.