Ingredients for Chicken Pesto Tart
1 Sheet ready made Puff Pastry
2 cooked Chicken thighs, shredded
200g mozzarella, shredded
5 tblsns pesto
1 spring onion
Instructions
Preheat your oven to 200C/ 180C fan/ gas 6/ 400f, and place a flat baking tray in the oven to heat.
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.
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).
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!
Top the mozzarella with the shredded chicken and then season with salt and pepper.
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.
Finely snip the spring onion straight onto the tart and serve.
Source : allrecipes.Com
