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1
Steam sweet potato, carrot and potato in a steaming basket over a saucepan of simmering water for 8-10 mins or until tender. Drain and set aside to cool.
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2
For the dough, process flour, a pinch of salt and butter until mixture resembles fine crumbs. Add 2-3 tbsp cold water and process until mixture just comes together. Turn out onto a lightly floured surface, knead briefly until smooth and shape into a disc. Wrap in cling wrap and chill for 30 mins.
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3
Preheat oven to 375u00b0F. Roll dough between 2 sheets of parchment paper into a 12 inch round. Place on a baking sheet and remove top layer of paper.
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4
To assemble tart, combine cooked vegetables, chicken and Mozzarella in a large bowl. Spoon onto pastry, leaving a 2 inch border. Fold up pastry edge to cover filling partially, pinching into folds and pleats. Brush pastry with egg, bake for 20-25 mins or until pastry is cooked and lightly golden.
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5
Meanwhile, for the pesto, process arugula, basil, almonds and garlic until finely chopped. With motor running, gradually add oil in a thin, steady stream. Add Parmesean and process until combined. Season with salt and pepper and serve with the tart.
