Fall is officially here, which brings with it chilly air and the desire for warming comfort food. This tart is inspired by the season and checks all the boxes. It makes for an easy and satisfying weeknight dinner, or can even be served as individual bites for an appetizer.

Crispy puffed pastry is a great canvas for our creamy hummus, earthy beets and juicy pears. While the recipe calls for boiled and cubed chicken, you can also grill and shredded it. Make it your own but whatever you do, don’t skip out on the salad topper!

Serves 4-6



  1. Preheat oven to 400º.
  2. Attach the two puff pastry sheets and roll out the dough. Fold the ends of the puff pastry to create a boarder or crust.
  3. Pierce the the puff pastry sheet with a fork, leaving with the exception of the crust. Bake for 15-20 minutes or until golden brown and puffed.
  4. While the pastry is baking, grill the chicken (or if you don’t have a grill, add the chicken strips to 2 cups of boiling water and boil for 7-8 or until it is fully cooked).
  5. Dice the cooked chicken into small, pea sized cubes, and add it to a mixing bowl.
  6. While the chicken is still warm, add the the chipotle hummus and mix until evenly distributed. Season with freshly ground black pepper and set aside.
  7. Add the mixed greens and thinly sliced pears to a medium bowl. and toss. /span>
  8. In a small bowl, whisk together the orange juice, olive oil, vinegar, salt and pepper. When you’re ready to serve, drizzle over the salad and toss.
  9. Spread a few tablespoons of garlic hummus on the baked puff pastry. Then add the hummus chicken, beets, feta cheese and the green salad. Serve immediately.


This recipe was created by Food Fashion Party for Blue Moose of Boulder; check out the original post here.