Chicken Bacon Tart Recipes

WISCONSIN CHEDDAR, ONION AND BACON TART

Steps:

• Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
• Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.
• Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing rim from tart pans. Cut into wedges.
• Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
• Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo

LEEK, CHEESE & BACON TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
• Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread 1-2 Tbsp. ranch on each chicken breast.
• Layer two slices of bacon on top of each chicken breast.
• Top with cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN & BACON TART

Steps:

• Preheat oven to 425°. 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., On a lightly floured surface, unfold 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.

CHICKEN AND BACON PUFF PASTRY TART

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• 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.
• Cook onions and apples in the same skillet until tender, about 5 minutes. Stir in chicken strips, jalapeno jelly, thyme, and salt.
• Unfold puff pastry sheet on a lightly floured surface. Roll into a 9x10-inch rectangle. Transfer to the prepared baking sheet.
• 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.
• 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.

CHICKEN TART

Steps:

• Sift the flour and a pinch of salt into a bowl.
• Rub in the butter and lard and mix to a stiff dough with cold water.
• Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
• Prick the base, line with foil and fill with dried beans.
• Bake at 400 F for 15 minutes.
• Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
• Cut the chicken into small pieces.
• Put the cream into a small saucepan and heat gently.
• Add chicken, lemon juice and tarragon, and season well with salt and pepper.
• Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.