BBQ Chicken & Goat Cheese Tart
Caramelized onion, smoky BBQ chicken, and creamy goat cheese layered on a sheet of flaky golden puff pastry and baked until deep golden brown. Finished with toasted pecans, a light drizzle of BBQ sauce, and fresh basil. Rustic, elegant, and built for leftover BBQ chicken night.
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 10x14 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.