Chicken, spinach and pesto puff pastry open tart recipe

A beautiful open tart. Puff pastry is baked to a lovely golden brown with chicken, pesto, cherry tomatoes and spinach.

Recipe by:
Aberdeenshire, Scotland, UK

129 people made this

IngredientsServes: 4

• 1 Jus-Rol™ Puff Pastry sheet
• 200 to 250g fresh, skinless chicken, cut into thin strips
• 3 to 4 tablespoons pesto
• 4 to 6 cherry tomatoes, halved
• 50g spinach leaves
• beaten egg or milk to glaze

MethodPrep:10min ›Cook:20min ›Ready in:30min

1. Preheat the oven to 190 C / Gas 5.
2. Unroll pastry sheet onto baking tray. Combine the chicken with the pesto and spread over sheet, leaving a 2.5cm border all round edges.
3. Top with halved tomatoes and fresh spinach leaves; use 2 to 3 at a time, scrunched into the gaps between chicken pieces. Brush the border with beaten egg.
4. Bake for about 20 minutes until the pastry is risen and deep golden. Serve with salad and more spinach if desired.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

Such a simple idea yet so tasty and you can put just about anything on it. I make this regularly with whatever I have to hand.-04 Dec 2011

Wow wow wow! Just made it and it tasted amazing! It was really simple to make, I used tomato pasta sauce, spinach, cheese with the chicken and it was muy bueno-31 Aug 2014

I cut the chicken into strips and marinated it in the pesto before my friends arrived. Super easy, scrummy, made for old school friends get together, minimal prep, perfect!-17 Nov 2013