Crispy Chicken and Cheesy Spinach Tart
Don't let the word "tart" fool you. This is a hearty, full-sized dish that is sure to be a crowd pleaser. Deceptively simple to make, yet so incredibly delicious, the tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach blended together in a creamy Gruyere cheese sauce. So good your family will wonder where you hid the chef!
For quick preparation check out the Easy Crispy Chicken and Cheesy Spinach Tart variation which uses prepared Alfredo sauce.
- 2½ Pounds Tyson Crispy Chicken Strips
- 4 Tablespoons butter, divided
- 3 cloves garlic
- 2 Tablespoons flour
- 1 Cup milk
- 1 Cup cream
- 1 Cup shredded Gruyere cheese
- 1 Teaspoon salt
- 1/8 Teaspoon white pepper
- 1 sweet onion, diced
- 11 Ounces fresh spinach
- 1 egg
- 14 Ounces pie crust, 2 crusts
- ¼ Cup shredded Asiago cheese
- 2 Tablespoons balsamic glaze
Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled.
Heat 2 tablespoons butter over medium heat and sauté garlic for 1 to 2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil. Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside.
While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10 to 15 minutes stirring often until onions are tender. Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside.
In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside.
To assemble, lay out pie crusts on parchment lined baking sheets. Spread half of cheese sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40 to 45 minutes or until crust is golden brown.