This savory Chicken Chile Tart is a hearty and flavorful dish that combines tender diced chicken with creamy black bean dip and zesty green salsa. Encased in a golden, flaky pie crust, it offers a delightful contrast of textures and a robust, southwestern-inspired taste profile. The addition of sharp cheddar cheese and fresh green onions adds depth and a pop of freshness. Perfect as a unique appetizer or a light main course, this tart is ideal for potlucks, game day gatherings, or a casual weeknight dinner. It&# 226;ÂÂs an easy-to-assemble recipe that delivers big flavor with minimal fuss, satisfying both comfort food cravings and adventurous palates alike.
Chicken Chile Tart (4 Pts
Description
This savory Chicken Chile Tart is a hearty and flavorful dish that combines tender diced chicken with creamy black bean dip and zesty green salsa. Encased in a golden, flaky pie crust, it offers a delightful contrast of textures and a robust, southwestern-inspired taste profile. The addition of sharp cheddar cheese and fresh green onions adds depth and a pop of freshness. Perfect as a unique appetizer or a light main course, this tart is ideal for potlucks, game day gatherings, or a casual weeknight dinner. It&# 226;ÂÂs an easy-to-assemble recipe that delivers big flavor with minimal fuss, satisfying both comfort food cravings and adventurous palates alike.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Let pie crusts stand at room temperature for 15 to 20 minutes according to package directions.
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In a medium mixing bowl, combine black bean dip, cooked diced chicken, and green salsa.
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Unfold one pastry round and place it on a greased 12-inch pizza pan or baking sheet.
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Spoon the chicken mixture onto the pastry, spreading it evenly to within 1 inch of the edge.
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Sprinkle shredded cheddar cheese and sliced green onions over the chicken mixture.
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In a small bowl, combine the beaten egg with 1 tablespoon of water.
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Moisten the edges of the bottom pastry with the egg mixture.
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Unfold the remaining pastry and place it over the filling.
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Seal the edges by crimping with a fork to prevent leakage.
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Prick the top pastry several times with a fork to allow steam to escape.
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Brush the top of the tart with the remaining egg mixture.
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Bake in the preheated oven for 40 minutes, or until the pastry is golden brown.
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Let the tart stand for 10 minutes before slicing.
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Optionally top with a dollop of sour cream and a sprig of cilantro.
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Cut into 16 wedges and serve warm.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1311.6kcal
- % Daily Value *
- Total Fat 63.6g98%
- Saturated Fat 30.4g152%
- Cholesterol 411.9mg138%
- Sodium 1145.5mg48%
- Total Carbohydrate 57.4g20%
- Dietary Fiber 13.5g54%
- Sugars 14.7g
- Protein 126.7g254%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
