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 400°F. 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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council