Best Chicken Pesto Tart Recipes

chicken pesto tart image

Provided by meglam

Time 1h

Yield Serves 4

Number Of Ingredients 9

1 zucchini
200 g skinless chicken breast
1 tbsp olive oil
3 tbsp pesto
200 g ready-made short crust pastry (or puff pastry if you prefer)
3 eggs
125 ml sour cream
80 g grated cheddar
salt and pepper to taste

Steps:

Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
Cut the zucchini in 0.5 cm slices. Cut the chicken breast in 2 cm cubes. Heat a frying pan and poor in the olive oil. Fry the chicken until it is lightly browned, then add the zucchini. Stir in 2 tbsp of pesto and leave to simmer until the zucchini are glossy.
Spread the chicken-zucchini mixture evenly over the base of the flan dish.
Mix the eggs, sour cream and 1 tbsp in a blender and add salt and pepper to taste. Poor the mixture into the flan dish and scatter the grated cheese over it.
Lower oven to 150C/fan 130C/gas 2 and bake the tart for 30-35 mins or until just set. Remove and allow to cool for 10 mins. Serve with a salad and a glass of white wine.

Bruschetta Chicken Pesto Tart image

Provided by @MakeItYours

Number Of Ingredients 12

1 cup tomato, diced
1 clove garlic, chopped
1 teaspoon balsamic vinegar
salt and pepper to taste
1 sheet puff pastry, thawed
1/4 cup pesto
1 cup cooked chicken, diced or shredded
3/4 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), shredded
1/4 cup red onion, thinly sliced
1 tablespoon pine nuts, toasted
1 tablespoon basil, torn or thinly sliced

Steps:

Mix the tomatoes, garlic and balsamic vinegar, season with salt and pepper to taste and set aside.
Roll out the sheet of puff pastry into the desired shape, spread on the pesto and top with the chicken, cheese and onion.
Bake in a preheated 400F oven until the a the pastry is golden brown and the cheese is melted, about 15-25 minutes.
Sprinkle on the pine nuts, tomato bruschetta, and basil and enjoy.

Chicken Pesto Tart image

Provided by Kathie Carr @kathiecc

Categories Chicken

Number Of Ingredients 7

1/2 - loaf frozen whole wheat bread dough
1 tablespoon(s) olive oil
1 pound(s) uncooked chicken breast strips
2 cup(s) bell pepper strips, mixed colors
1 medium sweet onion, sliced
1/4 cup(s) prepared pesto
1 1/2 cup(s) provolone cheese , shredded

Steps:

Roll or hand stretch 1/2 of package of bread dough to fit a 9 inch pie plate. You may use the second half of the dough to make a second crust and freeze it for later use. In skillet, heat oil until sizzling; add chicken. Cook over medium-high heat, turning once until chicken is browned, about 6 to 8 minutes. Add peppers and onions; continue cooking until slightly tender, 3 to 4 minutes. Stir in pesto.
Distribute mixture over bread dough; top with cheese. Bake at 400 degrees for 25 to 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.