Tomato tart with chicken and pesto

Name: Tomato tart with chicken and pesto
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 60 g Cashew nuts; 1/2 bunch Rocket; 1 collar Basil; 2 Garlic cloves; 100 g Mountain cheese; 7-10 Tbsp grated zest of 1 organic lemon; 100 ml + 2 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 450 g Chicken filet; 200 g Double cream cream cheese; 1 egg (size M); 1 package (250 g) Teufelspfefferonen, filled with cream cheese preparation in oil; 250 g cherry tomatoes

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
60 g Cashew nuts
1/2 bunch Rocket
1 collar Basil
2 Garlic cloves
100 g Mountain cheese
7-10 Tbsp grated zest of 1 organic lemon
100 ml + 2 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
450 g Chicken filet
200 g Double cream cream cheese
1 egg (size M)
1 package (250 g) Teufelspfefferonen, filled with cream cheese preparation in oil
250 g cherry tomatoes

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. For the pesto, roast cashews in a pan without fat. Take out and let it cool down. Wash and clean the rocket and drain well. Wash basil, except for a stalk, dab dry and remove leaves. Peel garlic, chop coarsely. Remove the rind from the cheese and grate it. Mix the rocket and basil leaves with 2 tbsp. grated cheese, lemon peel, cashew nuts, garlic and 100 ml oil in the universal chopper to make a pesto. Season to taste with salt and pepper
2
Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan, fry the meat in it while turning. Season with salt and pepper. Take out and let cool down. Stir cream cheese with egg and 1 heaped tablespoon pesto until smooth. Season with salt and pepper. Roll out the puff pastry. Cut off approx. 6 cm from the narrow side of the dough, put it on the long side and press it down firmly so that it almost forms a square. Put the puff pastry with the baking paper in a tart tin (bottom approx. 19 cm Ø, top approx. 24 cm Ø). Press the dough with your hands at the edge, making it slightly wavy. Spread approx. 3 tbsp. of the pesto on the bottom
3
Drain the peppers well. Wash the tomatoes and also drain them. Spread about 2/3 of the meat on the tart. Pour the cream cheese icing over it. Add the pepperoni, tomatoes, remaining pesto and remaining chicken and sprinkle with remaining cheese. Bake on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes. Wash the rest of the basil, dab dry and pluck the leaves from the stalk. Take the tart out of the oven and let it rest for about 5 minutes. Remove from the tin and garnish with the rest of the basil