Wednesday, 30 January 2013

Weeknight Winner - Pesto Chicken Tart

The last time I told you about one of our tart recipes (my personal favourite, a Hoisin Tart), I blamed Mr E for being overly generous with the toppings- and, in turn, I blamed his generosity for my failed attempt at making said tart look pretty.

It turns out I may be partial to topping overkill too, and I'm just not sure it's possible to make these tarts look pretty. Good thing they're oh so very yummy that they're gone too quickly for your their appearance to even register!

As with the Hoisin version, this tart really is the product of leftovers- and my obsession with puff pastry. Also as with the Hoisin version, you can tailor this to suit whatever you've got (but personally I think chicken, mozzarella and pesto is a winning combo).

I really love how quick and easy these tarts are to throw together - as long as you have a roll of puff pastry (and even then, you could use other doughs!) there's almost definitely a tart you could create, no matter what's in your cupboard. That's what makes them an undeniable weeknight winner. Not that we eat these all the time or anything (ahem), but remind me to tell you about our newest experiment, Hickory Steak with Caramelised Onions and Peppadew Peppers, OK?

Chicken Pesto Tart
Inspired by The Kitchn and our Hoisin Tart

1 Sheet ready made Puff Pastry
2 cooked Chicken thighs, shredded
200g mozzarella, shredded
5 tblsns pesto
1 spring onion
1) Preheat your oven to 200C/ 180C fan/ gas 6/ 400f, and place a flat baking tray in the oven to heat.

2) Unroll your pastry sheet onto a flat surface. Make sure it has been out of the fridge for a while; if you try to unroll a really cold sheet it may crack. Lightly score a line around the edge with a sharp knife, about 3cm from the edge- this gives you a boundary to work within when adding your toppings as well as creating a nice raised edge when the tart puffs up in the oven. To stop it puffing up in the middle, use a fork to prick tart all over within the boundary.

3) Spread the pesto across the tart- remember to stay inside the lines! Depending on your pesto, you may want to mix in a little olive oil to make it easier to spread (we used a tablespoon).

4) Shred the mozzarella into bite sized chunks and scatter across the pastry- please don't feel the need to go as crazy as we did! 

5) Top the mozzarella with the shredded chicken and then season with salt and pepper.

6) Transfer the tart to the heated tray and cook in the oven for 15-20 minutes, until the edge is golden and puffed and the cheese is melted.

7) Finely snip the spring onion straight onto the tart and serve.


No comments:

Post a Comment