Chicken, Asiago and Pear Tart
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- 1/2 pkg
- puff pastry sheet, thawed
- 1 medium
- red pear, halved, cored and cut into thin slices
- 2 c
- cooked rotisserie chicken ,cut into small strips
- 2 Tbsp
- balsamic vinegar
- 1 c
- shredded asiago cheese (4 oz.)
1Heat oven to 400^.
Unfold the pastry sheet on a baking sheet.
2Arrange the pear slices on the pastry to within 1/4 inch of the edge. Arrange the chicken over the pears and brush with the vinegar. Sprinkle with the cheese.
3Bake for 25 minutes or until the crust is golden brown. Carefully remove the tart from the baking sheet to a wire rack and let cool for 10 before serving.