Chicken Pesto Tarts

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Puff pastry can be so versatile, sweet or savoury, everything goes!

Since I love savoury things, here’s one of my many savoury tarts.

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🥧 Puff pastry

🥧 6 tbs pesto

🥧 1 tbs butter

🥧 Salt/Pepper to taste

🥧 1 tbs @eastend green chilli sauce

🥧 2 tbs @skyr Plain yoghurt

🥧 Some sun dried tomatoes in oil

🥧 120g cooked chicken

🥧 200g spinach, pan fried

🥧 1 pack @Tesco oyster cluster mushroom

🥧 Mozzarella (optional)

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1. Separate your mushroom, pan fry using 1/2tbs butter and set aside

2. Use the rest of the butter to pan fry spinach

3. Roll out your puff pastry into a rectangle, about 1-2inch thick. If using supermarket bought, the thickness it comes in is fine

4. Spread pesto evenly across, do the same with chilli and yoghurt

5. Too with mushroom and spinach, spreading evenly

6. Add chicken, placing on each square you anticipate cutting it into

7. Top each chicken with sun dried tomatoes

8. Sprinkle some of the oil from the tomatoes on

9. Too with mozzarella if using

10. Bake @ 160 for 20mins

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Mix the yoghurt, pesto and chilli together before spreading atop the pastry

If you don’t want to pan fry your spinach, you can serve it with spinach afterwards

Feel free to vary the veg you use but don’t use one with high water content, otherwise you’ll end up with soggy pastry