Take-out Tuesday, Puff Pastry Chicken Tart with Asparagus & Bacon

the Painted Apron

2 years ago

I had some grilled chicken and a jar of Alfredo sauce

in the refrigerator leftover from a recent Chicken Alfredo meal

HHjr makes this regularly because it’s easy and his boys love it

I think its fun to create something from leftovers

that is entirely different from the original meal~

and this tart was born!

It’s a puff pastry tart, filled with grilled chicken,

asparagus, and bacon with Alfredo sauce and Italian cheeses

Make the tart shell by rolling out a thawed puff pastry sheet

With a sharp knife, make a shallow cut 1/2 inch

from the edges of the pastry

Fold the edges up and secure them to the pastry

with the tines of a fork and prick the bottom to keep it from puffing up

Put a thick layer of Alfredo sauce over the crust bottom

Fill with chicken, bacon, and asparagus pieces,

then cover with remaining sauce

Sprinkle shredded Italian cheese blend over all

Bake at 400 degrees for 25 minutes

Cut into squares to serve

Sprinkle finely grated Parmesan cheese over the top if desired

Puff Pastry Chicken Tart with Asparagus & Bacon

This savory tart is full of chicken, asparagus and bacon. It is blanketed with Alfredo sauce and Italian cheeses for an explosion of flavor

Course Brunch, Main Course

Cuisine American

Keyword asparagus, bacon and chicken casserole, chicken tart, puff pastry, savory tart

Prep Time 15

Cook Time 25

Servings 4

Equipment

baking sheet
parchment paper

Ingredients

2 cups diced cooked chicken
8 spears asparagus, partially cooked* and cut into 1" pieces see notes
3 slices thick sliced bacon, cooked and cut into 1" pieces
1 sheet puff pastry, thawed
1 1/2 cups Alfredo sauce I used Rao's Roasted Garlic Alfredo sauce
1 1/4 cups Shredded Italian Cheese Blend
Finely Grated Parmesan Cheese

Instructions

Put puff sheet on a large piece of parchment paper and use a rolling pin to flatten it into a bigger, smoother pastry sheet
Score pastry with a sharp knife 1 inch all around the edges. Turn edges up and over and use the tines of a fork to push edges down, forming a crust. Prick bottom of the pastry sheet all over with a fork
Put a thick layer of Alfredo sauce over the bottom of the pastry
Fill pastry with chicken, asparagus and bacon pieces
Cover with remaining Alfredo sauce and sprinkle shredded cheese over the top
This can be covered with a paper towel for baking later if desired
Bake at 400 degrees for 25 minutes until golden
Top with finely grated Parmesan cheese and cut into large squares for serving

Notes

* Rinse asparagus and wrap in a towel. Microwave on high for 2 minutes, then remove and unwrap immediately to prevent further cooking. Cut into 1″ pieces