Chicken, asiago and pear tart

 

When I told Dave the list of ingredients for this dish, he said, "So it's a pearza." 

Chicken, asiago and pear tart

Adapted from puffpastry.com, the Pepperidge Farm site.

Ingredients

1 sheet puff pastry (half a 17.3-ounce package), thawed

1 red pear, cored and thinly sliced

1½ cups cooked chicken

1½ tablespoons balsamic vinegar or less

¾  cup shredded Asiago cheese

Method

Preheat oven to 400 degrees. Line a pastry sheet with parchment. Unroll pastry onto sheet. Spread pear slices over pastry, leaving a ¼-inch border. Top with chicken. Brush chicken with vinegar, being careful not to add too much or it will get soggy. Top with cheese. Bake for 25 minutes until puffed and golden.

Rating: Not bad flavorwise, as those flavors all work well together. The main trick is to make sure the pastry doesn't get soggy, so if your pear is on the ripe side, I'd cut back on the balsamic vinegar.  A very fast fix; doesn't quite rise to the company-rated level.