DATE NIGHT WILD RICE, CHICKEN, AND BACON TARTS
4 slices Minnesota Pork Board raw bacon, chopped into ½” pieces
1 cup leeks, white and light green parts chopped
2 garlic cloves, chopped
1 cup cremini mushrooms, rough chopped
½-pound Just Bare® raw boneless, skinless chicken breast, cut into thin slices, against-the-grain and then cut into bite size pieces
½ teaspoon salt
½ teaspoon black pepper
1 cup cooked Minnesota Wild Rice
1 sheet frozen puff pastry dough, thawed
1, 5.2-ounce packages soft garlic herb cheese
2/3 cup Gruyere cheese, shredded
1 egg yolk
2 teaspoons water
2 teaspoons chives, chopped
2 tablespoons microgreens
Preheat oven to 400 degrees.
Heat a large deep skillet over medium high heat and cook the bacon, stirring frequently, until crispy. Add the leeks, garlic, and mushrooms to the pan and cook until soft and fragrant, about 3-4 minutes.
Add the chicken to the pan and cook, stirring frequently, until the chicken turns white and is just barely cooked through (it will continue cooking on the tart). Add the salt, pepper, and wild rice to the pan and stir to combine. Remove from heat and let cool slightly while you prepare the dough.
Place the puff pastry dough on a lightly floured countertop and, using a rolling pin, roll into a rectangle approximately 11” x 13”. Cut the dough in half forming 2, 5 ½” x 6 ½” rectangles. Place these on a large baking sheet covered with parchment paper.
Crumble the garlic herb cheese evenly over both pieces of dough, leaving 1” of dough exposed around the edges. Top the garlic herb cheese with the cooled filling, and then sprinkle the Gruyere over the top.
Fold the exposed 1” edges over the filling, pulling slightly and pinching the edges together forming rustic tarts with the filling in the center exposed.
Combine the egg yolk with the water and brush the egg wash all over the edges of the exposed dough on the crust.
Bake for 15 minutes until puffed and golden brown. Garnish with chives and microgreens.
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