RUSTIC CHICKEN, BACON, DATE, AND GOAT CHEESE TART WITH MAPLE CREAM
¾ cup heavy cream
¼ cup maple syrup
1 teaspoon Dijon mustard
1 Wick’s Pies 9” dough circle
3-ounces mascarpone cheese
1 ¼ cups cooked shredded chicken breast
½ teaspoon salt
¼ teaspoon black pepper
8 slices bacon, cooked crisp and chopped into ½ – ¾” pieces (8-ounces)
½ cup chopped dates
4-ounces goat cheese
1 egg yolk
¼ cup candied pecans, chopped
½ cup pea shoots or watercress
Preheat oven to 375 degrees.
Combine the heavy cream, maple syrup, and Dijon mustard in a saucepan over medium high heat. Whisk until smooth and bring to a boil. Reduce the heat to a very low boil. Let the sauce reduce for 20-30 minutes by about ⅓, stirring occasionally.
Lightly flour your countertop and rolling pin. Roll the pie dough in a disc approximately 14” in diameter. Place the dough on a large parchment-lined baking sheet.
Using an offset spatula, spread the mascarpone cheese evenly over the dough, leaving about 2-3” around the edges exposed. Top the mascarpone with the shredded chicken and season it with the salt and pepper. Top the chicken evenly with bacon and dates. Crumble the goat cheese over the top and drizzle with ¼ cup of the maple cream sauce.
Fold the exposed pie dough over the filling, overlapping the dough on itself as you go, creating a rustic crust. Most of the filling will still be exposed in the center of the tart.
Beat the egg yolk with 1 teaspoon of water. Brush the egg wash all over the crust.
Bake for 40-50 minutes until the crust is golden brown and the filling is lightly browned and bubbly.
Sprinkle the chopped candied pecans over the top and drizzle with more of the maple cream sauce. Place the pea shoots in a pile in the center of the tart. Garnish with some whole pecans if desired.
Cut into wedges and serve hot with more of that yummy sauce on the side.
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