Open Chicken Tart with Broccoli Pesto - Meal
Feature image by Levata
This tart is interchangeable with so many ingredients. Choose your favorite sauce, paste or chutney, vegetables, pickles, protein, nuts or cheese/vegan cheese. Anything goes, let your belly and fridge guide you.
Guide
Delicious tart with flexible toppings If you have leftover pesto its perfect with pasta.
Provisions Guide
This tart makes 4 slices. So you could share if you really wanted to.
Leftover broccoli
Leftover roasted sweet potato
Leftover roast chicken
Camembert as much as your heart desires
Parmesan cheese approx 1 tablespoon or 30g
Almonds approx 2 tablespoons
Olive Oil, salt and pepper
Lightly whisked egg
Store-bought puff pastry or homemade rough puff (GF optional)
Greens of choice to top optional
Preparation
Turn oven to 180 deg.
On a lined baking tray place pastry.
Blend broccoli, almonds and parmesan, add olive oil to the desired spreadable consistency. Season to taste, being mindful that parmesan can be salty. Spread on the pastry leaving a border.
Top with sweet potato, chicken and camembert.
Fold in sides on pastry and brush edges with whisked egg.
Bake for 15 mins and top with greens, cut into 4 squares (sweet pea sprouts in pic)
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita