Chicken Bacon Ranch Tart with some veggies and cheese added to the filling, it’s finger licking good. The tart can also be thrown together at the last minute, provided you have the right staples. I usually keep shredded chicken, sour cream and cheese on hand. I also have broccoli at least one or two nights a week, and I am always packing bacon. Therefore, I usually have no problem busting out a chicken bacon ranch tart.
The sour cream I mentioned is for the filling and the crust. The sour cream makes the crust tender & flaky with flavor and texture like none other. If you have never had a crust made with sour cream before, this is a must try. If you are more of corn/masa lover for a savory tart check out Navajo Masa Galette. For gluten free use my gluten free flour mix made with Bob’s Red Mill products, as a one to one replacement.
The filling ingredients are all precooked (chicken, bacon, and broccoli) and then tossed together with mayo, sour cream, dry ranch dressing mix and shredded cheese. That’s pretty much it.
Place the dough on a baking sheet and push it out a bit by hand.
Place a sheet of parchment or wax paper and continue rolling it out so it is uniform.
Add your toppings and bake for about 30 minutes @ 375 F. The tart emerges from the oven sizzling and in the most glorious state of baked perfection. The most difficult part is waiting for it to cool as to not scorch your tongue on first bite.
If you’re not a fan of broccoli, then omit it with another veggie of choice. Maybe some raw green or red bell peppers, cooked corn, or even some raw chopped up zucchini. I love dinners that I can cater to my family without losing any flavor; hence this is one of my favorites.
Dinner is served! You won’t miss any “sauce” as it’s literally baked in with the toppings. And, I am a sauce loving girl, trust me.
Okay pie pie peeps! Dinner is looking pretty dang good already; I hope you get to try this. Chicken bacon ranch is good stuff; it’s worth hiding that last slice for later.
Chicken Bacon Ranch Tart
Ingredients
Chicken Bacon Ranch Filling
- 3 cups cooked and shredded chicken
- 8 slices bacon, cooked and crumbled
- 3 cloves garlic, minced
- 3 cups cooked chopped broccoli
- 1/3 cup mayo
- 1/3 cup sour cream
- 2 tablespoons dry ranch dressing mix
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded Swiss cheese (This can be replaced with cheddar or mozzarella)
Sour Cream Tart Crust
- 2-1/4 cup all purpose flour (or gluten free flour)
- 1/2 teaspoon baking powder
- Dash of salt
- 1/2 cup butter
- 1/2 cup shortening
- 8 ounces sour 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.
