Pembrokes' Mediterranean-Veg & Pesto Chicken Puff Pastry Tart
Over a year ago
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Ingredients
- 1 Aubergine
- 1 Red Onion
- 1 Red Pepper
- 1 Green (or Yellow) Pepper
- Approx 16 Cherry Tomatoes
- 1 Pack Ready Rolled Puff Pastry
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Honey
- ½ Teaspoon Dried Parsley
- ½ teaspoon Dried Oregano
- Pinch Chilli Flakes
- ½ teaspoon Dried Basil
- 100g Caerphilly Cheese
- 2 Chopped Chicken Breasts
- 1 teaspoon basil pesto
- 1 bag rocket salad
Accompaniment
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Description
Looks yummy, is easy and still tastes great for lunch the next day, can be eaten hot or cold.
Method
-
1
Pre-heat the oven to approx 200C/ Gas Mark 6
Roughly chop all the veg to about the same size.
Spread onto a baking tray and mix in the olive oil, balsamic vinegar and honey, and sprinkle on the herbs.
Put in the oven for about 40 mins
Roll out your puff pastry onto a baking tray, and brush the edges with milk to glaze.
take veg out of the oven, and spoon onto pastry.
Put veg-topped pastry into oven for approx 10-15mins or until golden brown
While the veg-topped pastry is in the oven, pan-fry the chopped chicken breasts with a little olive oil then mix in the pesto.
By now the veg-topped pastry should be done if not, take out briefly, put the chicken on top and continue to cook until pastry is golden brown.
When ready to serve crumble the Caerphilly cheese over the top, slice and serve with the rocket salad - yummy!
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