Chicken and Veggie Pesto Tart Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This Chicken and Veggie Pesto Tart Recipe combines tender chicken with fresh vegetables and a flavorful pesto sauce, all baked in a flaky pastry crust. It’s a delicious option for lunch or dinner, offering a satisfying blend of textures and tastes.

The recipe is simple to follow and perfect for using up leftover chicken or seasonal vegetables. It’s a versatile dish that can be customized with your favorite ingredients.

Savory Chicken and Veggie Pesto Tart

This tart features a buttery crust filled with a mixture of cooked chicken, vibrant vegetables, and aromatic pesto. It takes about 50 minutes to prepare and bake, serving 6 people.

Ingredients

1 pre-made pie crust or puff pastry sheet
2 cups cooked chicken, shredded
1 cup mixed vegetables (such as bell peppers, zucchini, and spinach)
1/2 cup pesto sauce
1 cup shredded mozzarella cheese
2 large eggs
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Crust: Roll out the pie crust or puff pastry and fit it into a 9-inch tart pan. Trim any excess dough and prick the bottom with a fork.
Mix Filling: In a large bowl, combine the shredded chicken, mixed vegetables, pesto sauce, mozzarella cheese, eggs, and heavy cream. Season with salt and pepper.
Fill the Tart: Pour the chicken and veggie mixture into the prepared crust, spreading it evenly.
Bake: Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
Cool and Serve: Allow the tart to cool for a few minutes before slicing. Garnish with fresh basil leaves if desired, and serve warm.