As Made By You: Chicken and Pesto Tart
It's already been over a week since we welcomed 2018, I've not stuck to one new year’s resolution yet and I feel a cold coming on. Not off to a great start.
With exams approaching next week and an assignment due in this Friday, I'm starting to regret all the series I binge watched on Netflix over the Christmas break. I'm also regretting not hitting the gym after the copious amount of chocolate I've consumed the past few days. On top of all this, it's unbearably cold right now.
However, nothing can beat some good comfort food during the cold winter months, so why not try this easy chicken and pesto tart recipe? It’s perfect if you’re a student and you’ve not got the energy to cook a big meal. It’s also packed with goodness, and can easily be made into a veggie alternative.
What you'll need:
- A baking tray
- Pastry brush
I do my weekly shop at Lidl as it’s only around the corner! I never really shopped here until I started university, but being on a budget and with it being so close, it made perfect sense. Best decision I have made too as it’s saved me a lot of money!
Chicken - 410g of diced chicken breast cost £2.39
Egg - 85p for a pack of 10
Puff pastry sheet - 85p
Green pesto - 79p
Spinach - 89p
Cherry tomatoes - 69p
This meal costs about £3.02 roughly when I put into consideration how many grams were used for each ingredient. That’s only 75p a portion!
Firstly, preheat the oven to 220°C (200°C for fan assisted ovens) or gas mark 7. In the meantime, start cooking the chicken until golden brown. To make the process much quicker I just choose to pan fry the chicken using coconut oil.
Whilst cooking the chicken, chop up the tomatoes and any other vegetables you would like to add. I used coriander and onion to add some extra flavour.
When the chicken is almost cooked, you can pop in the tomatoes and the spinach to lightly fry them before they go in the oven to bake.
Then unroll the pre-rolled pastry sheet onto your baking tray.
Note: the pre-rolled pastry should be lined with parchment paper which is fine for oven use, and will prevent the pastry sticking to your baking tray.
I rolled the edges of the pastry inwards purely for presentation and to prevent some of the pastry sticking out of the baking tray.
The next stop is based on preference. You can mix the ingredients together with the pesto and spread over the pastry, making sure to leave the edges so you can brush them with milk/beaten egg yolk for the pastry to puff.
However, to make it a little easier you can spread the pesto first, and then add the ingredients on top, leaving the spinach and garnish until last. Then cook for approximately 20/25 minutes until the pastry has risen and turned golden brown.
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