Chicken, Tomato And Pesto Tart – a delicious recipe with cashews, arugula, garlic, gruyu00e8re grated, olive oil, chicken. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Heat a frying pan and dry fry the cashew nuts until golden brown. Remove from heat and allow to cool. Place in a food processor along with the arugula, garlic, 1 oz cheese and 1/2 cup oil and process to a pesto. Season to taste.
2
Heat 2 tbsp oil in a frying pan and cook the chicken, turning, until browned. Season to taste, remove from the pan and allow to cool.
3
Line a 9 1/2 inch diameter tart pan with parchment paper, then the pastry. Pinch the pastry edges so they are slightly wavy. Spread with 2/3 of the pesto, then 2/3 of the chicken. Mix the peppers, tomatoes and remaining chicken and spread over the top. Spoon over the remaining pesto, then sprinkle with the remaining cheese. Bake for 25 mins.
4
Remove from the oven and allow to cool for 5 mins. Remove from the pan and serve garnished with the reserved arugula.
654
kcal
Calories
55
g
Fat
5
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ounces cashews, 1 1/4 ounces arugula little reserved for garnish, 2 cloves garlic peeled and roughly chopped, 3 1/2 ounces gruyere grated, and more.
Yes, Chicken, Tomato And Pesto Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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