Parmesan Chicken and Asparagus Tart
Save time, money, and the plant with one simple move. Transform your leftovers is a simple way to cut back on waste. This Parmesan Chicken Asparagus Tart is one of my favorite leftover transformation dishes made with a simple universal blueprint.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
- 1/2 lb leftover asparagus precooked
- 1/2 cup leftover chicken cubed
- 1 batch pizza dough
- 2 tbsp butter divided
- 3/4 tbsp all-purpose flour
- 1/2 cup vegetable stock
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp nutmeg
Preheat oven to 400 degrees
In a medium saucepan, heat the 1 tbsp butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color. about 1-2 minutes.
Add the vegetable stock to the butter mixture whisking continuously until very smooth. Add the milk whisking continuously until well combined. Cook 2 minutes, stirring constantly, then remove from heat. Add in grated parmesan cheese and nutmeg, and set aside until ready to use.
Use 1 tbsp butter and spread along the inside of a 10 inch cast iron skillet.
Roll out pizza dough to fit into the cast iron skillet. Place the dough in cast iron skillet. Press and spread the dough to the bottom and 1/2 way up the sides of the cast iron skillet.
Pour and spread the sauce on top of pizza dough in cast iron skillet.
Lay out asparagus and chicken on top of sauce. The toppings may slightly sink into the sauce.
Place cast iron skillet into the oven and bake for 15-20 minutes or until the dough starts to brown. Remove from oven, cool slightly, slice, and serve.