I find it far harder to muster the energy for cooking after a long hard-working week, and I know I’m not alone. I struggle for inspiration when all I long for is a quick-fix supper, meaning less time tied to the stove and more time with my feet up. This is when we might gravitate towards the all too easy ready meal option.
With all this in mind, and as I have been overrun with requests for fresh, nutritious and tasty meals that can be made in minutes, I decided to share my recipe for the ultimate Friday night supper. It’s a clean-out-the-fridge sort of dinner; whatever vegetables you have on hand can be used as an addition or substitute to the cherry tomatoes I use here. Green beans, butternut squash, mushrooms, to name a few, would all work equally well. If you don’t have basil to hand, you can lace your tart with other aromatic herbs such as parsley, thyme, or even mint. A final grating of fresh Parmesan and/or toasted pine nuts would only enhance the overall flavour. It’s the perfect comforting, simple dinner. My favourite kind this time of year.
Chicken, pesto & basil puff pastry tart
Serves up to 4 people, with a side salad
Prep 15 minutes
Cook 15 minutes
1 x ready-rolled pack of puff pastry (I recommend Jus-Rol)
300g cooked chicken, cut into strips
4 tbsp basil pesto
8 cherry tomatoes, halved
egg yolk, for brushing
a few basil leaves
1. Preheat the oven to 180C, 200C fan, gas mark 7. Roll out the pastry on to a baking sheet. In a bowl, coat the chicken in the pesto, and add to to the centre of the pastry, leaving a border all around the edge to allow the tart to puff up.
2. Evenly place the tomato halves on top, add some seasoning and brush the border with egg yolk. Place the tart in the oven and bake for 15-20 minutes, or until the pastry edge is risen and golden. Sprinkle with a few leaves of basil and serve with a fresh green salad.