Pesto Chicken Tart

It has been 'back to work' week for me this week, so my focus is very much on quick dinners and dinners that can be made ahead and frozen.

I had two packs of puff pastry left over from Xmas baking that I wanted to use so I thought I would experiment with a savoury tart using pesto chicken. I served it with little roasted potatoes, but I can imagine eating this in the summer with salad as well. It's a handy way to use of left over chicken too. It will serve 4 if you serve it with something. If it's being served alone, I'd say more like 2 or 3 portions are available. It was absolutely delicious and took about 40 mins in total!

I didn't mix the peas into the mixture, but I would definitely do that in future to bring it all together a little more. You could make small versions of this as little party nibbles too.





Ingredients
(serves 4)

320g puff pastry sheet
2 cooked chicken breasts (cold)
2 heaped tbsp of pesto (any kind)
3 tbsp frozen peas
handful of grated cheese (if desired)

Method

1. Roll out the pastry on a baking tray keeping the provided greaseproof paper underneath. I used my cookie sheet so there weren't any edges to manoeuvre over.
2. Score around the edge of it, so the edges will rise. I made mine a bit wider than necessary. Prick holes across the centre of the pastry sheet to stop that part rising.
3. Put this in the oven at 200 for ten minutes.
4. Chop up the chicken and mix it in a bowl with the pesto and frozen peas.
5. Take the pastry out of the oven and spread the chicken mixture across it as evenly as possibly.
6. If you want to at this point, you could sprinkle some grated cheese across the top. I didn't as my husband is not a fan.
7. Put it back in the oven for 20 minutes until the edges are browning and crispy.
8. Remove from the oven and cut into squares.

Partially cooked pastry sheet with chicken mixture, ready to go back in the oven. I would mix the peas in with the chicken mixture next time to keep their moisture.




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