Chicken Bacon Ranch Tart: Chicken, bacon, ranch seasoning, and veggies, sizzling hot with melted cheeses, and a tender flaky sour cream crust
Servings: 10
Author: Portlandia Pie Lady
Ingredients
Chicken Bacon Ranch Filling
3cupscooked and shredded chicken
8slices bacon, cooked and crumbled
3cloves garlic, minced
3 cupscooked chopped broccoli
1/3cupmayo
1/3cup sour cream
2tablespoonsdry ranch dressing mix
1cupshredded mozzarella cheese, divided
1 cupshredded cheddar cheese, divided
1/2cupshredded Swiss cheese(This can be replaced with cheddar or mozzarella)
Sour Cream Tart Crust
2-1/4cupall purpose flour(or gluten free flour)
1/2teaspoonbaking powder
Dashof salt
1/2cupbutter
1/2cupshortening
8ouncessour cream
Instructions
Preheat Oven to 375 F.
For the crust, stir the flour, salt, and baking powder together
Add the shortening and butter and cut in with a fork or pastry cutter until crumbly.
Add the sour cream and stir together until it forms a ball.
On a parchment lined baking sheet, press out the dough in a rectangle, then place another piece of parchment or wax paper on top and roll out the dough to roughly 10 x 14 inches.
For the Filling: Combine chicken, crumbled bacon, garlic, broccoli, mayo, sour cream, and dry ranch dressing mix. Stir until well combined.
Stir in half of the mozzarella, half of the cheddar and the Swiss cheese.
Layer the filling onto the crust. Top with remaining cheese and bake at 375 F for 30 to 35 minutes. The top will be slightly browned and edges will be sizzling.