Chicken and Bacon Tart
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Chicken and Bacon Tart
Category
Appetizers
Ingredients
- 1 tablespoon Fustini's Chipotle olive oil
- 2 medium onions, halved and thinly sliced
- 2 medium apples, peeled and thinly sliced
- 1 package (9 ounces) ready-to-serve roasted chicken breast strips
- 1/4 cup Fustini's Pineapple Mango Habanero jam
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 sheet frozen puff pastry, thawed
- 3/4 cup shredded cheddar cheese
- 1/4 teaspoon pepper
- 1/4 pound bacon strips, cooked, diced
- 1 tablespoon minced fresh parsley
Ingredients
Directions
- Preheat oven to 425°,. In a large skillet, heat olive oil and sauté, onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
- On a lightly floured surface, unfold the puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork. Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
- Bake for 10 minutes. Sprinkle with bacon, bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
Recipe Note
For more heat, use Peperoncino Garlic Crush olive oil. Adapted from tasteofhome.com