Chicken, pesto and spinach puff pastry open tart
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The perfect dinner dish for guests: an impressive-looking but very easy chicken tart, made with ready-rolled puff pastry
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Serves: 4
Ingredients
- 1 sheet of ready-rolled puff pastry
- Beaten egg or milk, to glaze
- 3-4 tbsp pesto
- 200-250g fresh, skinless chicken, cut into thin strips
- 4-6 cherry tomatoes, halved
- 50g spinach leaves
Method
- Preheat oven to 220°C (200°C for fan assisted ovens)/ 425°F/ Gas Mark 7.
- Unroll pastry sheet onto baking tray. Combine the chicken with the pesto and spread over sheet, leaving a 2.5cm border all round edges.
- Top with halved tomatoes and fresh spinach leaves, use 2-3 at a time scrunched into the gaps between the chicken pieces.
- Brush the border with beaten egg and bake for approximately 20 minutes until the pastry is risen and deep golden.
- Serve with salad and more spinach if desired.
By Jennifer Shepherd
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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