Chicken and Bacon Puff Pastry Tart recipe

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Ingredients

½ pound bacon, cut into thirds
2 onions, halved and thinly sliced
2 apples, peeled and thinly sliced
1 (9 ounce) package frozen cooked chicken breast strips, thawed
¼ cup jalapeno pepper jelly, or more to taste
½ teaspoon dried thyme
¼ teaspoon salt
1 sheet frozen puff pastry, thawed
¾ cup shredded Cheddar cheese
¼ teaspoon ground black pepper
1 tablespoon minced parsley

Nutrition Info

368 calories
carbohydrate: 31.3 g
cholesterol: 49.4 mg
fat: 20.8 g
fiber: 2.3 g
protein: 14.9 g
saturatedFat: 7 g
servingSize: -
sodium: 689.9 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble into smaller pieces. Reserve drippings in the skillet.

  3. Cook onions and apples in the same skillet until tender, about 5 minutes. Stir in chicken strips, jalapeno jelly, thyme, and salt.

  4. Unfold puff pastry sheet on a lightly floured surface. Roll into a 9x10-inch rectangle. Transfer to the prepared baking sheet.

  5. Spread chicken mixture over the pastry, leaving 1 inch around the edges. Sprinkle with Cheddar cheese and black pepper. Press edges with a fork, forming a decorative border.

  6. Bake in the preheated oven for 10 minutes. Remove and sprinkle with bacon. Continue baking until pastry is golden brown, 5 to 10 minutes more. Sprinkle with parsley.

Recipe Yield

1 large tart

Recipe Note

This sweet and spicy tart gets its kick from jalapeno jelly and served on a puff pastry sheet to make it easier.

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