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Ingredients

½ pound bacon, cut into thirds 2 onions, halved and thinly sliced 2 apples, peeled and thinly sliced 1 (9 ounce) package frozen cooked chicken breast strips, thawed ¼ cup jalapeno pepper jelly, or more to taste ½ teaspoon dried thyme ¼ teaspoon salt 1 sheet frozen puff pastry, thawed ¾ cup shredded Cheddar cheese ¼ teaspoon ground black pepper 1 tablespoon minced parsley

Nutrition Info

368 calories carbohydrate: 31.3 g cholesterol: 49.4 mg fat: 20.8 g fiber: 2.3 g protein: 14.9 g saturatedFat: 7 g servingSize: - sodium: 689.9 mg sugar: 10.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble into smaller pieces. Reserve drippings in the skillet.
Cook onions and apples in the same skillet until tender, about 5 minutes. Stir in chicken strips, jalapeno jelly, thyme, and salt.
Unfold puff pastry sheet on a lightly floured surface. Roll into a 9x10-inch rectangle. Transfer to the prepared baking sheet.
Spread chicken mixture over the pastry, leaving 1 inch around the edges. Sprinkle with Cheddar cheese and black pepper. Press edges with a fork, forming a decorative border.
Bake in the preheated oven for 10 minutes. Remove and sprinkle with bacon. Continue baking until pastry is golden brown, 5 to 10 minutes more. Sprinkle with parsley.

1 large tart

This sweet and spicy tart gets its kick from jalapeno jelly and served on a puff pastry sheet to make it easier.