• La Bearded Lady

Rosemary Buffalo Chicken Tart

Updated: Feb 9

With Slow Cooker Chicken, Sweet Potato Crust, Spinach, & Crumbled Gorgonzola

Rosemary Buffalo Chicken Tart with Slow Cooker Chicken, Sweet Potato Crust, Spinach, and Crumbled Gorgonzola

Happy Super Bowl LV! The pig skin is about to kick off and with it comes all of your favorite big game snacks. Here is a variation of a game day classic, buffalo chicken dip. But...why just have dip when you can make it into a tart?!


This tart is a healthier take on the dip by incorporating slow cooked split chicken breasts, spinach, Greek yogurt, neufchâtel cheese, substituting any butter with olive oil, and a sweet potato crust. And you cannot make any kind of buffalo chicken without Frank's RedHot Original Hot Sauce! You will experience all the same amazing flavor without the post-game indulgence guilt. So go ahead! Enjoy a second slice after the halftime show!



INGREDIENTS

SLOW COOKER CHICKEN: 2 split chicken breasts w/ ribs (~2 ½ - 3 lbs)

2 tbsp extra virgin olive oil

2 tbsp rosemary infused olive oil

1 ½ tsp sea salt

1 tsp black pepper

1 tsp dried rosemary

½ tsp dried sage

½ tsp garlic powder

1 ½ sweet onions, thinly sliced

10 garlic cloves, peeled

CRUST: 2 large sweet potatoes, peeled & grated

1 tbsp fresh rosemary, finely diced

½ tbsp fresh sage, finely diced

1 tsp black pepper

1 tsp sea salt

¼ tsp red pepper flakes (optional)

1 large egg


FILLING: 1 tbsp extra virgin olive oil

2 cups shredded slow cooker chicken

¼ cup water

8oz frozen spinach, cooked & drained

½ cup Frank’s RedHot Original Hot Sauce

Zest of ½ a lemon

½ tsp fresh lemon juice

5.3 oz plain Greek yogurt, room temperature

4 oz neufchâtel cheese, room temperature

1 tbsp fresh rosemary, finely diced

½ tbsp fresh sage, finely diced

½ tsp black pepper

½ cup white sharp cheddar

¼ cup crumbled Gorgonzola


DIRECTIONS

SLOW COOKER CHICKEN:

  1. In a small bowl, mix the salt, garlic powder, rosemary, sage, and pepper until well combined. Place the onions and garlic cloves in the bottom of a 6-quart slow cooker.

  2. In a small bowl, combine the olive oils. Slowly work your fingers under the skin of the chicken breasts to separate the skin from the breast, careful not to tear the skin. Rub the olive oil mixture under the skin, covering the entire breast as evenly as possible. Then rub the outside of the skin with the dry rub mixture.

  3. Place the prepared chicken breasts on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours.

  4. Turn off the slow cooker and remove the chicken and any bones from the slow cooker. Remove the onions and garlic from the juices with a slotted spoon and discard or store in an airtight container in the refrigerator. Pull the meat off the bones and shred the chicken with two forks on a cutting board. Place the shredded chicken back in the juices in the slow cooker, stir, cover, and set aside.


CRUST:

  1. Set oven rack in the middle level. Preheat oven to 450°F.

  2. In small batches, place the grated sweet potato in the middle of a large piece of cheesecloth. Gather the four corners of the cheesecloth and squeeze as much of the moisture out of the sweet potatoes as possible.

  3. In a medium bowl, whisk together the egg, rosemary, sage, black pepper, salt, and red pepper flakes. Add the sweet potatoes and mix until well combined.

  4. Press the sweet potato mixture into the bottom and up the sides of a 9-inch tart pan forming about a ¼-inch layer.

  5. Place the pan on a rimmed baking sheet and bake for about 15 minutes. Remove from oven and allow to cool in the tart pan. Set aside.

FILLING:

  1. In a medium sauté pan, add the water and frozen spinach. Bring the water to a boil on high heat. Lower the heat to medium, cover and cook for 5 minutes, stirring occasionally. Drain into a sieve and allow to cool. Squeeze the spinach to remove as much moisture as possible and place into a separate bowl. Set aside.

  2. Preheat oven to 375°F.

  3. In a large sauté pan, heat the olive oil over medium-high heat. Add the shredded chicken and hot sauce until the sauce has thickened and reduced by half, about 2 to 3 minutes. Add the rosemary, sage, and black pepper and cook for 1 minute.

  4. Turn off the heat and add the spinach, lemon zest and juice, Greek yogurt, and neufchâtel cheese until combined and the neufchâtel cheese is melted.

  5. Spoon the chicken mixture into the tart crust into an even layer, just below the top edge of the crust. Sprinkle the cheddar cheese over the top. Bake for 10 to 15 minutes, until bubbling around the edges and the cheese is melted.

  6. Remove from oven, sprinkle with crumbled gorgonzola and bake for 1 to 2 minutes, until it just begins to melt.

  7. Remove from oven and allow to rest for 5 minutes before serving.


Rosemary Buffalo Chicken Tart with Slow Cooker Chicken, Sweet Potato Crust, Spinach, and Crumbled Gorgonzola

Rosemary Buffalo Chicken Tart
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