In The Kitchen: CHICKEN & ARTICHOKE TART

So I'm OBSESSED w/ Pepperidge Farm Puff Pastry Sheets.  

It's awesome and it makes EVERYTHING taste so good!

I basically always make this for parties/pot lucks/get-togethers ect.  It throws together really and easily and tastes rich and delicious.  Bonus - people think it's fancy because it's on puff pastry (Whenever I make this the Hubs legit calls it "fancy pizza" lol.)

Ingredients:

1 box of Pepperidge Farm Puff Pastry (2 sheets)
1 cup cooked chicken
1 can of artichoke hearts
1 tsp olive oil
4 tsp sun dried tomato pesto
4 tsp pesto
2 tsp garlic
1 cup mozzarella
2 tbsp of parmesan
pepper to taste

I always make it with two different sauces mostly because I like to eat things with different flavors and get tired of the same flavor quickly lol.  But if you're just making it for 2 ppl I would suggest just 1 sheet of puff pasty is plenty sufficient. :)

Defrost the puff pastry for 30-45 minutes at room temperature.

Spray baking pan with baking/cooking spray (otherwise the puff pastry tends to stick)

Once defrosted poke holes in the pastry to prevent it puffing when it bakes.

Pre-heat oven to 400 degrees F.

Already begging these two lol!

"Seriously.. we're still here.. and we're not leaving" 

HEHEHEHEHE.

You'll want to shred your chicken and drain your artichokes really well otherwise it will make the tart soggy and then cut the artichokes into manageable sized bites.

Mix the sun dried tomato and pesto sauces separately with 1 tsp each of garlic.

And spread each sauce on one sheet of puff pastry.  I have the sun dried tomato on the left and the pesto on the right.

Spread out so it covers the majority of the pastry dough and leave the edge sans sauce.

Combine your shredded chicken and diced artichokes and add the olive oil (it's ok to omit this if you want but I just prefer it because I don't like my chicken to dry out in the oven) and then pepper to taste - I like things extra peppery.  I didn't salt honestly because the sun dried tomato & pesto are plenty flavorful for me but you can definitely salt it if you like :)

Spread the artichoke & chicken mixture on each side evenly.

Sprinkle 1/2 cup of mozzarella on each side - 1 cup total.

Then sprinkle 1 tbsp of parmesan on each side - 2 tbsp total.

Bake for 15 to 25 min depending on your oven. You should definitely start checking around the 15 min mark because the cooking spray tends to cause the bottom to brown quicker.  Also I live in Germany (much older building hence the oven here doesn't seem as strong as the ovens I used when I lived stateside)

Cut into individual slices and you're ready to eat! 

It makes a super easy dinner w/ some side salad but also super awesome for tapas style small eats party (gets everyone in the room moving and mingle :)!!

Enjoy!

You'll have to let me know if you try them out and what you think.

(The Hubs prefers the sun dried while I prefer the pesto lol.. so you can see why I have to make two different flavors every time!)