Date Night Wild Rice Tarts

Pamela Gelsomini, Wrentham, MA
2021 wild rice recipe contest finalist

    4 slices bacon, chopped into ½" pieces
    1 cup chopped leek, white and light green parts
    2 cloves garlic, chopped
    1 cup cremini mushrooms, chopped
    ½ lb Just Bare® Boneless Skinless Chicken Breast Fillets, cut into bite-size pieces
    ½ tsp each: salt and ground black pepper
    1 cup cooked wild rice
    1 sheet frozen puff pastry, thawed
    1 pkg (5.2 oz) garlic and herb cheese
    2/3 cup shredded Gruyère cheese
    1 egg yolk
    2 tsp water
    2 tsp chopped chives, garnish
    2 tbsp microgreens, garnish

Preheat oven to 400F. In large skillet, cook bacon until crispy. Add leek, garlic, and mushrooms; cook until softened. Add chicken; stir frequently until barely cooked through. Stir in salt, pepper, and wild rice. Remove from heat; cool slightly while preparing dough. Place pastry on a lightly floured surface. Using rolling pin, roll into a 11" x 13" rectangle; cut dough in half forming two 11" x 6½" rectangles. Place on large parchment paper lined baking sheet. Crumble garlic and herb cheese evenly over both; leave 1" of dough exposed around edges. Top with cooled filling; sprinkle with Gruyère. Pulling slightly, fold edges over filling leaving center exposed; pinch edges together. In small bowl, combine yolk and water; brush over dough edges. Bake 15 minutes until puffed and golden brown. Garnish.

2 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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