Recipe Card

Chicken & Pesto Tart


  • 1 Jus-Rol™ Puff Pastry Sheet
  • Egg yolk or milk to glaze
  • 4 - 5tbsp Green pesto
  • 300g Chicken, cooked & cut into thin strips 
  • 8 - 10 Cherry tomatoes, halved
  • 50g Spinach leaves, washed (optional)

Equipment required

  • Baking tray
  • Pastry Brush

Techniques used


  1. Preheat oven to 220°C (200°C for fan assisted ovens)/Gas Mark 7.
  2. Unroll the pastry sheet onto a baking tray lined with parchment paper.
  3. Combine the chicken and the halved tomatoes with the pesto and spread over the sheet, leaving a border all round edges so the pastry can puff up.
  4. Top with fresh spinach leaves if desired.
  5. Brush the border with beaten egg yolk or milk and bake for approx. 20 minutes until the pastry is risen and deep golden.