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.
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.
- Unroll the pastry sheet onto a baking tray lined with parchment paper.
- 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.
- Top with fresh spinach leaves if desired (optional).
- Brush the border with beaten egg yolk or milk and bake for approx. 20 minutes until the pastry is risen and deep golden.