Here is where sweet caramelized onion, BBQ chicken, and creamy goat cheese meet flaky, golden puff pastry! This delicious BBQ Chicken & Goat Cheese Tart is finished with toasted pecans and a scatter of fresh basil once it comes out of the oven. It’s rustic and elegant at the same time.
The smoky, sweet chicken plays beautifully against the creamy goat cheese, while the caramelized onion adds a mellow sweetness, and there’s nothing like the crunch of pecans on a flaky pastry.
Here’s what I like to do: make plenty of Sweet Heat Glazed BBQ Chicken one day, then turn the leftovers into this BBQ Chicken & Goat Cheese Tart the next. It’s an easy way to stretch a good meal into two, and honestly, this simple second-day version might just steal the show.
Why You’ll Love This BBQ Chicken & Goat Cheese Tart
Store-bought puff pastry. No dough making, no rolling from scratch. Just one thawed sheet of puff pastry becomes the base that looks and tastes amazing.
The flavor combination is so good! Smoky BBQ chicken, tangy goat cheese, sweet jammy onion, crunchy toasted pecans, and a drizzle of BBQ sauce. Every bite delivers.
It’s a perfect second-day meal. Leftover BBQ chicken becomes the star of an entirely different dinner. The tart takes about an hour start to finish, and most of that is the onions doing their thing on the stove.
Equal parts rustic and elegant. Looks like something from a bistro menu, but it takes a sheet of frozen pastry and some leftovers to make.
Works as a main course or an appetizer. Serve it in large slices for dinner or cut it into smaller pieces for a party.
Ingredients
Puff pastry: One sheet, thawed. Keep it cold until you are ready to work with it; warm pastry is sticky and harder to handle.
Butter and onion: Caramelized onion takes about 25 minutes over medium-low. The low and slow approach turns the onion golden and sweet rather than soft and pale.
Sugar and balsamic vinegar: Stirred in at the end of the onion cook to deglaze and add a jammy, glossy finish. Just a small amount of each.
BBQ chicken: Leftover Sweet Heat Glazed BBQ Chicken, cubed. A honey-based BBQ sauce is strongly recommended. It plays better against the goat cheese and caramelized onion than a vinegar-heavy sauce.
Goat cheese: Crumbled over the top before baking. It softens and spreads slightly in the oven. Feta is a good substitute if that is what you have.
Pecans: Toasted and scattered over the tart after baking to keep them crunchy. Walnuts can work as a swap, but will be slightly more bitter.
Egg wash: Brushed on the pastry border before baking, giving the edges a deep golden color.
BBQ sauce drizzle: A light drizzle over the finished tart. Go easy – too much overwhelms the other flavors rather than tying them together.
Fresh basil: Scattered over just before serving for color and a fresh herbal note.
How to Make BBQ Chicken & Goat Cheese Tart
Start the onions first. They take 25 minutes over medium-low heat and there is no rushing them. Get them going while you prep everything else.
Keep the pastry cold. Work with it quickly once it is unfolded. Roll it into roughly a 10×14 inch rectangle, transfer to parchment, then form the border by rolling the edges inward about ½ inch. Poke a few holes along the border with a fork to control how the pastry puffs.
Egg wash the border only. Brush the rolled edge with beaten egg before the toppings go on. The rest of the pastry under the filling doesn’t need it.
Layer in order. Onions first, then chicken, then goat cheese. Even distribution across the whole pastry inside the border.
Bake. Watch for deep golden brown on the border and visible puffing. If the pastry puffs dramatically in the center, poke a hole or two to deflate it.
Finish after the oven. Pecans, BBQ sauce drizzle, and basil all go on after baking.
How to Serve BBQ Chicken & Goat Cheese Tart
As a weeknight dinner sliced into 6 portions with a simple salad.
As an appetizer or party tray, cut into smaller squares or rectangles and arranged on a platter. It holds up well at room temperature for a reasonable amount of time and travels easily.
At game day gatherings. This one gets passed around and disappears fast. Double the recipe and use two sheet pans.
With extra BBQ sauce and a cold drink alongside. A crisp white wine, lager, or a sparkling lemonade all pair well against the sweet-smoky flavors of the tart.
Frequently Asked Questions
What if I don’t have leftover BBQ chicken?
Any cooked, shredded or cubed chicken tossed in your favorite BBQ sauce works here. Rotisserie chicken dressed with a good honey-based BBQ sauce is a quick and reliable option. The Sweet Heat Glazed BBQ Chicken recipe is worth making just for the leftovers specifically for this tart.
My pastry puffed up a lot in the center. Is that okay?
Completely normal. Puff pastry is enthusiastic. If it puffs up enough to disrupt the toppings, just poke a couple of holes with a knife or fork to release the steam and let it settle back down. It does not affect the flavor at all.
Can I use a different cheese?
Yes. Feta is the most natural substitute and gives a similar tangy, crumbly result. Brie or cream cheese spread thinly across the pastry before the other toppings work if you want something milder and creamier. Freshly shredded provolone or mozzarella can work if you prefer a more traditional melty cheese.
BBQ Chicken & Goat Cheese Tart
Equipment
- rimmed baking sheet
- parchment paper
- skillet
- Rolling Pin
- pastry brush
Ingredients
- 1 sheet frozen puff pastry (thawed)
- 1 Tbsp butter
- 1 medium onion (chopped)
- 1 tsp sugar
- 1 Tbsp balsamic vinegar
- 1½ cups BBQ chicken (cubed, see notes)
- 4 oz goat cheese (crumbled)
- ¼ cup pecans (roughly chopped and toasted)
- 1 egg (beaten, for egg wash)
- ¼ cup BBQ sauce (for drizzling)
- fresh basil leaves (for garnish)
Instructions
- Thaw the puff pastry according to package instructions. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Melt the butter in a skillet over medium-low heat. Add the chopped onion and cook, stirring occasionally, for about 25 minutes until deeply golden and caramelized.
- Stir in the sugar and balsamic vinegar. Cook for 2 to 3 more minutes until the onions are glossy and jammy. Set aside.
- On a lightly floured surface, gently unfold the puff pastry. Roll into roughly a 10×14 inch rectangle and transfer to the prepared baking sheet.
- Using your fingers, roll each edge inward about ½ inch, rolling the corners slightly thicker to create a sturdy border. Poke a few holes along the border with a fork. Brush the border with the beaten egg.
- Spread the caramelized onions evenly across the pastry inside the border. Layer the cubed BBQ chicken on top, then scatter the crumbled goat cheese over everything.
- Bake for 20 to 25 minutes until the pastry is puffed and deep golden brown. If the pastry puffs up too much in the center during baking, poke a couple of holes to deflate it.
- Remove from the oven. Scatter the toasted pecans over the top, drizzle lightly with BBQ sauce, and garnish with fresh basil leaves. Let cool for a few minutes before slicing and serving.
Notes
BBQ Chicken Note:
- I recommend using my Sweet Heat Glazed BBQ Chicken for the tart.
- Any cooked chicken (diced or shredded) will do. Simply toss the chicken in your favorite BBQ sauce.
Make ahead:
- Caramelized onions can be made up to 3 days ahead and refrigerated.
- Assembled unbaked tart can be refrigerated for a few hours. Add the egg wash just before baking.
- Best baked and served the same day for the flakiest pastry.
How to store:
- Store leftover tart loosely wrapped or in an airtight container in the refrigerator for up to 3 days.
- The pastry will soften slightly as it sits. Reheating in the oven restores the crispness.
How to reheat:
- Reheat in a 350°F (175°C) oven or toaster oven for 8 to 10 minutes until warmed through and the pastry is crisp again.
- Tent loosely with foil if the edges start to brown before the center is heated through.
- Avoid the microwave. It softens the pastry and eliminates the flakiness entirely.
Freezing:
- Not recommended for the assembled baked tart. Puff pastry loses its texture when frozen and thawed.
- The caramelized onions can be frozen separately for up to 2 months. Thaw overnight in the refrigerator before using.
- The BBQ chicken can be frozen separately. Thaw in the refrigerator overnight.
Did You Make This Recipe?
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