What’s Cooking? Chicken and Pesto Tart

What's Cooking: Chicken and Pesto Tart

On Saturday, Chris asked me to put my organisational skills to use and while feeding Jaxon/watching Strictly, he got me to write a meal plan for this week. Some days are really simple like burgers, home made chips and vegetables but other days are a little more complex. Between programmes on the television, Our Sidekick and I had seen this Chicken and Pesto Tart, as advertised by JusRol. I thought I might have to wing it and try and create my own, however having googled for an idea of a recipe, there it was on the JusRol website.

On Sunday after church we went to the local Aldi supermarket to get ingredients and bits for all the meals this week. We managed to find the ready rolled puff pastry in the fridge section and I got all excited about making dinner.

Chicken and Pesto Tart
Our Chicken and Pesto Tart


So we ditched the cherry tomatoes as I had forgotten to get them (and I’m not entirely sure they are in season…) instead I chopped up a green pepper that had come in our veggie box and chucked that in with the chicken and the pesto. There seemed to be a lot of spare pastry even though I had followed the instructions – also because it was pre-rolled it was slightly too big for my baking tray! I think if we do it again we’ll do it with more chicken to make sure everyone gets a fair share and possibly use two peppers instead of one. I guess it’s all a learning curve. Anyway for now here is the recipe as from the JusRol website.


  • 1 pastry ready rolled sheet (They obviously recommend JusRol, we used Aldi’s own one but size wise it was about 375g)
  • 1 egg yolk or milk to glaze
  • 4 – 5tbsp green pesto
  • 300g cooked chicken, skinned & cut into thin strips
  • 8 – 10 cherry tomatoes halved
  • 50g spinach leaves (optional) wash

Preheat oven to 220°C (200°C for fan assisted ovens)/Gas Mark 7.

  1. Unroll the pastry sheet onto a baking tray lined with parchment paper.
  2. Combine the chicken and the halved tomatoes with the pesto and spread over the sheet, leaving a border all round edges so the pastry can puff up.
  3. Top with fresh spinach leaves if desired (optional).
  4. Brush the border with beaten egg yolk or milk and bake for approx. 20 minutes until the pastry is risen and deep golden.




    • Hannah says:

      It was that yummy that we had it for dinner again yesterday. The request from Our Sidekick was “Can we have it every Monday?” – we said maybe not otherwise we would get bored of it! There is a spare packet of puff pastry though so we could always have it a different night.

    • Hannah says:

      We do too – it’s crazy how much cheaper it is than the other major supermarkets. We have a Waitrose, Tesco and Aldi all walking distance from our front door – if we get in the car we have everything but an Asda in the town. Sometimes the service can be a little slow so you sometimes have to plan for that eventuality as well but even then when you do get to the front of the queue you usually get a smile or at least someone who’s chatty. Yesterday the lady in front of me had a trolley full and I had 4 items so she let me go in front of her rather than wait which was lovely.

    • Hannah says:

      I do too! I like a big bowl of pasta with a couple of spoonfuls of pesto on top – sometimes with melted cheese too! It’s very yummy not sure all that olive oil is that healthy though! Thanks for the comment.

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