Best 3 Chicken And Bacon Puff Pastry Tart Recipes

CHICKEN AND BACON IN PUFF PASTRY

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with parchment paper and set aside.
• In a skillet, cook the bacon until it's crisp. Drain it on paper towels, then crumble it and set aside. Drain the skillet but don't wipe it.
• Add the butter to the pan; add the onion and garlic. Cook and stir until the onion is tender, about 4 to 5 minutes. Remove the veggies from the skillet to a medium bowl with a slotted spoon.
• Add the cream cheese, ricotta, and mustard to the vegetables and mix well. Then stir in the chicken, bacon, and basil.
• Roll out each puff pastry sheet to make it a bit wider. Cut each sheet into thirds, cutting along the fold lines. Then cut the sheet in half to make six rectangles from one sheet. Repeat with the second sheet.
• Put 1/3 cup of the chicken mixture in the center of six of the rectangles. Top with the remaining six rectangles. Seal the edges with your fingers, then press with the tines of a fork.
• Move the rectangles to the prepared cookie sheet using a spatula. Gently brush each pastry with some of the beaten egg. Cut a slit in the center of each pastry to let the steam escape.
• Bake for 20 to 25 minutes or until the pastries are deep golden brown. Remove to a wire rack using a spatula, and let cool for a few minutes before serving.
• Preheat the air fryer to 350°F. Cook the bacon until crisp. Drain the bacon on paper towels and crumble; set aside. Drain the grease from the air fryer.
• In a 6- or 7-inch metal bowl, combine the butter, onion, and garlic. Air fry for 3 to 5 minutes or until tender. Remove the bowl from the air fryer and drain the vegetables.
• Add the cream cheese, ricotta, and mustard to the vegetables and stir. Add the chicken, bacon, and basil.
• Preheat the air fryer to 325°F. Form the sandwiches as directed. Air fry in a single layer for 12 to 17 minutes or until the pastry is light golden brown. Serve.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

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.