Open chicken tortes with mediterranean bagna cauda from Chicken and Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts by Paul Gayler

Name: Open chicken tortes with mediterranean bagna cauda from Chicken and Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts by Paul Gayler
Ingredients: Sea salt and freshly ground black pepper; Small basil leaves, to serve; 125 ml (4½ fl oz/½ cup) olive oil; 2 large garlic cloves, crushed; 1 small red chilli, deseeded and finely chopped; 8 sunblush tomatoes, finely chopped; 6 anchovy fillets in oil, rinsed, drained and chopped; 1 tbsp pitted and chopped black olives; Squeeze of lemon juice; 4 x 150 g (5½ oz) skinless, boneless chicken breasts; 6 tbsp olive oil; 1 large aubergine (eggplant), halved lengthways and each half cut into 8 thick slices; 2 courgettes (zucchini), thickly sliced; 25 g (scant 1 oz/1¾ tbsp) unsalted butter, softened, for greasing; Plain (all-purpose) flour, for dusting; 300 g (11 oz) prepared puff pastry

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I first tasted a dish similar to this while in the South of France on a mystery stop eating tour. I loved the flavours: they were redolent of that entire part o

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Ingredients

Sea salt and freshly ground black pepper
Small basil leaves, to serve
125 ml (4½ fl oz/½ cup) olive oil
2 large garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
8 sunblush tomatoes, finely chopped
6 anchovy fillets in oil, rinsed, drained and chopped
1 tbsp pitted and chopped black olives
Squeeze of lemon juice
4 x 150 g (5½ oz) skinless, boneless chicken breasts
6 tbsp olive oil
1 large aubergine (eggplant), halved lengthways and each half cut into 8 thick slices
2 courgettes (zucchini), thickly sliced
25 g (scant 1 oz/1¾ tbsp) unsalted butter, softened, for greasing
Plain (all-purpose) flour, for dusting
300 g (11 oz) prepared puff pastry