Back to Chicken & Bacon Tart

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Chicken & Bacon Tart Recipe

Chicken & Bacon Tart Recipe

If you’re one of those folks who think bacon is a food group, you’ll love this weeknight-friendly twist with a sweet and spicy kick from jalapeno jelly. Crisp puff pastry and store-bought chicken strips make prep work goof-proof! —Simple & Delicious Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:4 servings

Ingredients

  • 1/4 pound Jones Dairy Farm Dry-Aged Bacon strips, cut into thirds
  • 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 jalapeno pepper jelly
  • 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 tablespoon minced fresh parsley

Directions

  • 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
  • 2. On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.
  • 3. 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.
  • 4. Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts

1 piece: 693 calories, 37g fat (13g saturated fat), 76mg cholesterol, 1023mg sodium, 65g carbohydrate (21g sugars, 7g fiber), 28g protein.

Reviews for Chicken & Bacon Tart

Sort By :
MY REVIEW
mmmmkay User ID: 7276650 181504
Reviewed May. 24, 2013

"This is rich but delicious. Next time I won't use any chicken, it didn't add anything to the recipe but cost in my opinion. My husband and mother both loved this recipe and both are quite hard to please."

MY REVIEW
Ewankowich User ID: 885696 197655
Reviewed Mar. 16, 2012

"Unusual ingredients, but taste great together! I only used one onion (it was a large one) otherwise I made it exactly as the recipe was written. Wonderful pizza like dinner , can't wait to make it again!"

MY REVIEW
monjean User ID: 5208108 194291
Reviewed Mar. 1, 2012

"Tasted so great and was so easy to make."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.