Chicken, tomato and pesto tart

Chicken, tomato and pesto tart


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Heat a frying pan and dry fry the cashew nuts until golden brown.
  2. Remove from the heat and allow to cool. Place in a food processor along with the rocket, garlic, 30g cheese and 100ml oil and process to a pesto.
  3. Season with salt and black pepper.

    Heat 2 tbsp oil in a frying pan and fry the chicken, turning, until browned.
  4. Season with salt and black pepper, remove from the pan and allow to cool.

    Line a 24cm diameter flan tin with baking paper, then the pastry.
  5. Using your fingers, pinch the pastry so the edge is slightly wavy. Spread over two-thirds of the pesto, then two-thirds of the chicken.
  6. Mix the peppers, tomatoes and remaining chicken and spread over the top. Spoon over the remaining pesto in blobs, then sprinkle with the remaining cheese.
  7. Bake for 25 mins.

    Remove from the oven and allow to cool for 5 mins. Remove from the tin and garnish with the reserved rocket.


Make a big batch of pesto and use the leftovers on pasta or to spread on toasted sandwiches


60g (21/2oz) cashew nuts
35g (11/4oz)rocket, little reserved for garnish
2 cloves garlic, peeled and roughly chopped
100g (4oz) Gruyère, grated
100ml (4floz) + 2 tbsp olive oil
400g (14oz) chicken breast fillet, cut into strips
270g (10oz) ready-rolled puff pastry
250g (9oz) piquanté peppers stuffed with cream cheese
250g (9oz) cherry tomatoes


Time: 60 mins
Serves: 8
Nutrition: n/a