Chicken Caesar Salad Puff Pastry Tart

Trust me, this elegant tart is shockingly easy to make, thanks to my not-so-secret pantry all-star shortcut: frozen puff pastry. It’s also a creative way to reimagine leftover roast or rotisserie chicken. If baby kale isn’t your thing, you can substitute baby spinach or arugula.

Cooking Time25 Min Portions4 Servings

The slow-churned, creamy texture of Country Crock will help keep you from tearing the delicate puff pastry as you spread.

INGREDIENTS

1 sheet frozen puff pastry, defrosted according to package directions
3 tablespoons Country Crock Original, divided
2 cloves garlic, pressed or chopped
2 cups shredded or chopped rotisserie or leftover roast chicken
Juice of ½ lemon
2 tablespoons grated Parmesan cheese, plus more for topping
1 packed cup baby kale
2 tablespoons creamy Caesar dressing
6 to 8 cherry or grape tomatoes, halved
Kosher salt and black pepper

INSTRUCTIONS

Preheat the oven to 400 degrees F. Carefully unroll the defrosted puff pastry onto a sheet of parchment paper. Spread the pastry evenly with 1 tablespoon Country Crock. Using a sharp paring knife, and without cutting all the way through, firmly score a 1-inch border on all four sides of the puff pastry, as though you were drawing a frame. Using a fork, prick the pastry all over inside the frame, leaving the border alone. (This will create a flatter interior for your toppings and a puffy crust.) Slide the parchment with the pastry onto a sheet pan, and bake for 15 minutes.
Combine the remaining 2 tablespoons Country Crock and the garlic in a microwave-safe bowl, and microwave on high for 30 seconds. Stir in the chicken, lemon juice, and Parmesan cheese.
Scatter the chicken evenly on the tart (except the crust), then sprinkle with the extra Parmesan. Bake for 5 more minutes.
Remove the tart from the oven. Toss the baby kale with the Caesar dressing and scatter it over the top, then add the tomatoes and sprinkle with more Parmesan if you like. Season generously with black pepper and salt to taste.