CHICKEN & BACON TART
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 693 calories, Fat 37g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 1023mg sodium, Carbohydrate 65g carbohydrate (21g sugars, Fiber 7g fiber), Protein 28g protein.
CHICKEN WITH BACON, TOMATO AND THYME
Steps:
- Preheat the oven to 400 degrees F.
- To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve.
- Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an "x" pattern in the center. Sprinkle with the diced onion and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon.
- Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes.
Nutrition Facts : Calories 396 calorie, SaturatedFat 6 grams, Carbohydrate 1 grams
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
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.
CARAMELISED ONION & BACON TART
Use a packet bread mix and some semolina to create a pizza-style base for this irresistible tart
Provided by Sarah Cook
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
- Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
- When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
- Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
SOUR CREAM CHICKEN TARTS
This is a simple recipe that looks like you spent a lot of time on it. This recipe makes TWO tarts (9-inch pie plates). I've made this once for friends, and it was creamy & delicious, full of flavor. It's sort of quiche-like, but I found it more full-bodied and not as "eggy." Served with a spinach salad & artichoke dip with pita toasts. Yum. I also think this would be good with mushrooms added, or artichokes.
Provided by newspapergal
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- (If using pie shells in foil pans, place baking sheet in preheating oven.).
- In medium saucepan, fry bacon until almost crisp.
- Add onion and saute, stirring, about 1 minute.
- Stir in chopped chicken, green chilies and salt.
- Cook 2 minutes, stirring well.
- Take off heat, drain any excess drippings& set aside.
- Divide bacon/chicken mixture and spread evenly between pie shells.
- Mix cheese together, and spread over bacon/chicken mixture.
- In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
- Add 1/3 cup milk; whisk.
- Pour mixture over one pie pan.
- Repeat sour cream-egg-milk mixture for 2nd pie pan.
- (If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
- After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
- Remove from oven and let stand 5 minutes before slicing.
- Each tart yields 6 small slices.
LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
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- On a sheet of lightly floured parchment paper, roll out puff pastry to 10 x 16 sheet. Transfer dough on the parchment paper to a large, rimmed baking sheet. Use the tip of a knife to mark a 1 inch border around all four sides of rolled pastry, being careful to not cut thru the pastry.
- In a small bowl, add ranch seasoning mix to the cream cheese with chives. Stir until well blended. Use a knife to evenly spread the cream cheese mixture over the dough to the marked border edges.
- Scatter shredded chicken evenly over the cream cheese mixture, all the way to the marked border edges. Fill in space between chicken with bacon pieces. Scatter green onions over the top. In a small bowl, whisk egg until yolk and whites are combined. Use a pastry brush to brush egg wash along marked border dough.
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