Chicken, Asiago & Pear Tart

This savory puff pastry tart, featuring crisp pear slices, chunk chicken and shredded Asiago cheese makes a spectacular lunch, brunch or light dinner dish.
  • thaw: 40 minutes
  • prep: 5 minutes
  • bake: 25 minutes
  • cool: 10 minutes
  • total: 5 minutes
  • Serves: 4

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 red pear, halved, cored and cut into thin slices
  • 2 cups cooked rotisserie chicken cut into 1 1/2-inch strips
  • 2 tablespoons balsamic vinegar
  • 1 cup shredded Asiago cheese(about 4 ounces)

Directions

  1. Heat the oven to 400°F.  Unfold the pastry sheet on a baking sheet.

  2. Arrange the pear slices on the pastry sheet to within 1/4-inch of the edge.  Arrange the chicken over the pears and brush with the vinegar.  Sprinkle with the cheese.

  3. Bake for 25 minutes or until the crust is golden brown.  Carefully remove the tart from the baking sheet to a wire rack and let cool for 10 minutes before serving.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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