Meghan
The perfect fall appetizer! Chicken with roasted pumpkin, spinach, and haloumi cheese on top of puff pastry. Easy to serve at a party or as a Thanksgiving appetizer!
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Appetizer
Cuisine American
- 1 sheet puff pastry (defrosted)
- 3 tablespoons olive oil
- 2 small chicken breasts (sliced)
- 15 ounces pumpkin (sliced into 1-in x 1-in thin squares)
- 1 1/4 ounces baby spinach leaves
- 4 1/2 ounces haloumi or frying cheese
- Salt and pepper
Preheat oven to 400 degrees F.
To roast the pumpkin, put the slices on a baking sheet and brush with 1 tablespoon oil. Season with salt and pepper. Bake for 15-20 minutes, or until the pumpkin is soft.
Heat 1 tablespoon oil in a frying a pan and cook the chicken, seasoned with salt and pepper, until cooked through.
Unfold puff pastry into a large square. The original recipe says to cut the pastry into 4 equal squares (roughly 5 x 5-inch). I wanted smaller tarts since it was one of many appetizers, so I cut the pastry into 9 equal squares.
Top pastry with slices of pumpkin, spinach leaves, chicken, and a slice of the cheese. Brush the entire thing (including the pastry dough) with remaining olive oil and season with salt and pepper, if desired.
Bake for 25 minutes or until pastry has puffed and slightly browned.
Source: Adapted from the Quick Short Chicken Recipes cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword appetizer, chicken, fall, party, pumpkin, snack