CHICKEN, ASIAGO & PEAR TART

Made With:

Bakery

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets - 10" X 15" X 1/8" prerolled and ready to use.  Approved as Vegan product.

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Nutrition Facts
Serving Size
SERVINGS (1 SLICE)
Amount Per Serving
Calories 410
% Daily Value
Total Fat 21.7g
33%
Saturated Fat 10.8g
54%
Cholesterol 71mg
24%
Sodium 410mg
17%
Total Carbohydrate 24.1g
8%
Dietary Fiber 2.8g
11%
Protein 25.5g
51%
Vitamin A 3%
Vitamin C 4%
Calcium 23%
Iron 9%
Total Time

80 min.

Serving & Size

SERVINGS (1 SLICE)

Yields

This savory puff pastry tart, featuring crisp pear slices, chunk chicken and shredded Asiago cheese makes a spectacular lunch, brunch or light dinner dish. Made with Pepperidge Farm Puff Pastry.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (1 SLICE)
Amount Per Serving
Calories 410
% Daily Value
Total Fat 21.7g
33%
Saturated Fat 10.8g
54%
Cholesterol 71mg
24%
Sodium 410mg
17%
Total Carbohydrate 24.1g
8%
Dietary Fiber 2.8g
11%
Protein 25.5g
51%
Vitamin A 3%
Vitamin C 4%
Calcium 23%
Iron 9%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Bakery

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

View Product
Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces each, thawed pkg.
1. Heat oven to 400°F.  Unfold pastry sheets on baking sheets.
Weight Measure
red pear, large, cored, cut into thin slices 30 oz. ea.
rotisserie chicken, cut into 1-1/2" strips 59 oz. qt.
balsamic vinegar 0 3/4  cups
Asiago cheese, shredded 17 oz. cups
2. To top each pastry, arrange about 1-1/2 cups pear slices to within 1/4-inch of the edge.  Add about 2 cups chicken and brush with about 2 tablespoons vinegar.  Sprinkle with about 1 cup cheese.

3. Bake for 25 minutes or until the pastries are golden brown.  Carefully remove tarts from baking sheets to a wire rack.  Cool for 10 minutes.  Cut each tart into 4 squares each, making a total of 24 squares.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

4.  One Serving = 1 Slice Topped Puff Pastry.

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