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  • 1 frozen puff pastry sheet (from 17.3 ounce box)
  • 2 tablespoons Food Club unsalted butter
  • 1 small red onion, thinly sliced
  • ¼ teaspoon Food Club salt
  • 8 teaspoon Food Club ground black pepper
  • ½ cup sweetened dried cherries
  • 1 tablespoon Full Circle Organic balsamic vinegar
  • 1 tablespoon barbeque sauce
  • 1 teaspoon chopped fresh thyme leaves
  • 1 cup diced BBQ rotisserie chicken breast meat
  • Nonstick cooking spray
  • 3 ounces Brie cheese, cut into ½-inch pieces


  1. Place puff pastry on counter 40 minutes to thaw. Preheat oven to 350°. Meanwhile, in medium saucepot, melt butter over medium heat. Add onion, salt and pepper, and cook 3 minutes, stirring occasionally. Reduce heat to medium-low and cook 15 to 18 minutes longer or until golden brown and tender, stirring occasionally. Stir in cherries, vinegar, barbeque sauce and thyme, and cook 2 minutes. Fold in chicken and remove from heat.
  2. Spray 9 standard muffin cups with nonstick cooking spray. Cut puff pastry sheet into 9 equal-size squares. Fit pastry squares into prepared muffin cups with corners of pastry squares sticking up; gently press squares onto bottom and sides of cups.
  3. Evenly divide onion mixture into each pastry square-lined cup. Bake tartlets 15 minutes. Evenly divide cheese over top of each tartlet and bake 3 to 5 minutes longer or until cheese melts and tartlets are golden brown.

  • 286 Calories
  • 19g Fat (6g Saturated)
  • 30mg Cholesterol,
  • 249mg Sodium
  • 21g Carbohydrates
  • 21g Carbohydrates
  • 8g Protein