That BBQ Pulled Chicken didn't turn out so good. I wanted to like it, but the sauce was really thin. I ended up draining the meat and using a bottle of bbq sauce to make it good. My son loved it! He thought it was the best ever. I, did not. So...I'm not going to bother sharing the recipe.

Tonight, however...Wow! Dinner was fantastic. It was gone before I could even snap a pic, so you'll have to rust me that it presents nicely, too!

Chicken, Bacon and Onion Tart

1/2  package frozen puff pastry sheets
6 smoked bacon slices

1 red onion, sliced (don't separate)   

3 extra large eggs

3/4 cup heavy cream

Couple dashes kosher salt

Couple dashes black pepper

Large handful freshly shredded Colby or Medium Sharp Cheddar  

1/2 pound cooked chicken breast cutlet  

1 cup coarsely chopped green onions

1 cup shaved Parmesan cheese (+or- to your taste)   

 

 

1. Preheat oven to 400. Remove 1sheet of puff pastry and set out to thaw. Return remaining to freezer. 

2. Cook bacon until crisp. Meanwhile, place full onion slices on baking sheet and place in oven to cook until needed.

3. Beat eggs, cream, salt and pepper.

4. Place the pastry dough in a pie pan, the squared edges will hang off - that is good.

5. Sprinkle half the bacon into the crust and cover with Colby. Cover cheese with 1/2 of the cooked red onion. Add chicken, being sure to evenly disperse filling. Add remaining red onion and green onion.

6. Pour in cream mixture. Fold over the squared edges and sprinkle parmesan cheese and

the remaining bacon over top.

7. Bake at 400 for 45 minutes.

 

This was served with a spring mix salad with Blue Cheese, apples and a vinaigrette.

Hope someone else tries this...share a photo!