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17 September, 2014


Roasted red pepper pesto, tomato, chicken and feta tart. Ha that’s quite a mouthful don't you think? It tastes pretty nice too. I discovered the original recipe for it earlier this year, in a book called The Little Book of Lunch” by Caroline Craig.

I’ve made it ever since then…  I wish I had known about the recipe whilst I was still a student since it’s so quick and easy to make. 

I added chicken to this tart but if you're vegetarian you can make it without, it tastes just as good. 

As red pepper pesto is one of my “cooking core” I made a substitute for it here. Basil pesto, the classic, seems to the popular kid in class but for me red pepper pesto wins hands down. 

I also love the combination of fresh cherry tomatoes and crumbled feta cheese.

This tart is something I like to rustle up once in a while. It pairs perfectly with a salad or as an alternative to a sandwich. You can eat it hot or cold too.  Ah the endless possibilities, go on give it a go.


1 Ready rolled puff pastry sheet
3 Heaped tablespoons of red pepper pesto
150g of Cooked chicken breast pieces 
A Handful of cherry tomatoes cut into halves
100g Feta cheese 
1 Egg or a little bit of milk for glazing
1 Teaspoon of dried mixed herbs

First things first

Take your pastry sheet out of its packaging and leave it to sit on the side. After five minutes unroll it onto a baking tray lined with greaseproof paper. Preheat your oven to 220°C/180F/Gas 7.


1. Create a raised border with the pastry by folding 1cm of the edge inside. Using a fork prick the base of the tart so it doesn’t get a puffed up middle.
2. Mix the chicken and pesto together and spread this onto the pastry base. Arrange the cherry tomatoes on top of the mixture. 
3. Crumble feta cheese over the tomatoes and then sprinkle the mixed herbs. 
4. Using the milk or egg brush your pastry border and then pop into the oven for 15 minutes or until crisp and golden brown.

Do you have a favourite tart recipe?


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