Don't let the word "tart" fool you. This is a hearty, full-sized dish that is sure to be a crowd pleaser. Using prepared Alfredo sauce this version is deceptively simple to make, yet so incredibly delicious, the crispy tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach. So good your family will wonder where you hid the chef!
- 2½ Tyson Crispy Chicken Strips
- 2 Tablespoons butter
- 1 sweet onion, diced
- 11 Ounces fresh spinach
- 1 egg
- 2 14-ounce pie crusts
- ¼ Cup Alfredo sauce
- ¼ Cup Asiago cheese, shredded
- 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 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 to the pan and heat for an additional 5 minutes stirring often until spinach has wilted.
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 the Alfredo 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 caramelized onions and spinach, 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.