Chicken and Pesto Tart
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Here’s a really lovely tart to put together in no time and leave cooking whilst you relax or get on with other things.
Ingredients
  • 1 sheet of ready rolled puff pastry, defrosted
  • 4 tbsp green or red pesto
  • A little beaten egg or milk for the glaze
  • 225g chicken, skin and boneless, cut into thin strips
  • 60g frozen spinach leaves, thawed
  • 6 cherry tomatoes
  • Sea salt and fresh ground black pepper to season
  • Fresh basil leaves to garnish
Instructions
  1. Preheat the oven to 180ºC.
  2. Open out the ready rolled pastry flat onto a baking tray.
  3. Put the chicken pieces into a mixing bowl, spoon in the pesto and stir them together, coating all of the chicken. Spoon the chicken out onto the pastry, leaving a 2.5cm border filling free around each edge.
  4. Cut the cherry tomatoes into halves and arrange them on top of the chicken, with the cut side up.
  5. Arrange the spinach leaves around the tomatoes.
  6. Turn the pastry edges up and press the corners together to create a border casing for the tart.
  7. Beat the egg in a little bowl and brush it around the pastry border.
  8. Bake in the oven for around 20-30 minutes until the chicken is thoroughly cooked and the pastry is nicely risen and golden brown.
Recipe by Charlie's Chicken at http://recipes.hellomagazine.com/chicken/20120625/chicken-and-pesto-tart/