Just because it is a weeknight doesn’t mean you can’t have tasty food…quick, tasty food.  Sometimes all it takes is a little planning ahead.  In this case, the planning included putting a sheet of puff pastry and a jar of my garlic scape pesto in the fridge to thaw the night before and having some cooked chicken ready to be diced. I adapted this recipe from theKitchn, and because I used my garlic scape pesto, I was able to omit the roasted garlic, salt and pepper.  If you do not have garlic scape pesto – make some!  Otherwise, click on the link to get their original recipe.

I also added chopped grape tomatoes, which added both flavor and color.  I cooked ours more to pizza done-ness, you can cook it on the longer end for a more browned cheese.

Chicken Pesto Tart

adapted from theKitchn

1 sheet puff pastry, thawed

1/4 cup garlic scape pesto

1 cup cooked chicken breast, diced

1/2 cup mozzarella, shredded

2 Tbsp Parmesan, grated

6 grape tomatoes, chopped

Kosher salt and freshly ground black pepper for seasoning, if needed

Directions

Preheat the oven to 400F.  Line a baking sheet with parchment paper and place the thawed puff pastry on the parchment.  Prick the dough all over to prevent it from puffing (I did not prick the edges because I wanted a bit of a puffy crust).

Brush the pesto over the dough, scatter the chicken over the pesto (if your chicken is bland, toss it with a bit of oilve oil, salt and pepper first), then top with the cheeses.  Finish off by sprinkling the tomatoes over the top.

Bake until the cheese is melted and light golden brown, approximately 15 – 25 minutes.  Start checking for doneness after 15 minutes. Remove the tart to a wire rack to cool for 5 minutes.

Cut into squares and serve.  Enjoy!

Serves 2 as a dinner, can be cut smaller and used for appetizers.

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