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Chicken & Onion Tart

Shredded barbecue chicken is sautéed with onion and combined with cheddar, making a savory topping for this puff pastry dish.

Prep Time 
Cook Time 
Total Time 
Servings 
12

Ingredients 

1 frozen sheet puff pastry, 17x12 inches, thawed
2 tablespoons butter
2 tablespoons olive or vegetable oil
2 large white onions, cut in half, thinly sliced (about 6 cups)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon coarse ground pepper
4 cups coarsely chopped Gold'n Plump® Deli Rotisserie Chicken
2 cups finely shredded cheddar cheese
1/4 cup chopped fresh parsley

Instructions 

Heat oven to 400ºF. If necessary, roll pastry on lightly floured surface into a 17x12-inch rectangle. Place on bottom of half sheet pan. Generously prick pastry with a fork. Bake for 10 to 12 minutes or until golden brown and bottom is starting to crisp.

Meanwhile, in a large skillet over medium-high heat, melt butter and heat oil. Stir in onions, sugar, salt, and pepper. Cook onion until soft and light golden brown on edges, stirring frequently. Stir in chicken. Cook just until chicken is warm, stirring occasionally.

Sprinkle bottom of warm crust with 1 cup of cheese. Top with onion mixture. Bake for 10 to 12 minutes or until hot. Sprinkle with remaining cup of cheese and parsley. Bake for an additional 5 minutes or until cheese is melted. Cool 10 minutes. Cut into 12 equal-sized portions. Serve warm or at room temperature.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

 

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

1 sheet of frozen Pepperidge Farms puff pastry from a 17.3 ounce package may be substituted for the puff pastry.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      12
  • PER SERVING
    • Calories 
      322
    • Calories from Fat 
      60%
    • Total Fat 
      22g
    • Saturated Fat 
      9g
    • Total Carbohydrate 
      15g
    • Protein 
      17g
    • Sugars 
      6g
    • Cholesterol 
      71mg
    • Dietary Fiber 
      1g
    • Sodium 
      591mg
  • DAILY VALUE
    • Vitamin A 
      7%
    • Vitamin C 
      9%
    • Calcium 
      15%
    • Iron 
      5%
  • DIETARY EXCHANGES
    • Starch/Bread 
      0.5
    • Fat 
      3
    • Vegetable 
      1
    • Lean Meat 
      2
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source