Chicken Pesto Tart

This was quick and it was easy. So quick and easy that I forgot to take pics of all the steps! Probably cause there aren’t that many. It’s called a “tart” cause instead of the norm pizza or flat bread dough you use puff pastry. So basic but so good. Great recipe to have on tap for an appetizer or in our cause yeah we ate the whole thing for dinner. Hubs wanted more. Maybe I’ll do twice the amount next time.


  • 1 sheet frozen puff pastry
  • 1 small head of peeled garlic cloves (optional) or minced
  • 3 heaping tablespoons basil pesto
  • 1  cup cooked, diced chicken breast
  • 1/2 cup shredded mozzarella 
  • 2 tablespoons grated Parmesan 

Step One:

Take your frozen puff pastry sheet out of the freezer and let thaw for about 30 min. Preheat your oven to 400°F. Once puff pastry sheet is thawed….place it onto some parchment paper, spread or sprinkle some of your garlic all over and then brush your pesto all over. Pile up your diced chicken and then your cheeses. I added some bacon on top too just cause we had some. Can’t go wrong. I barely remembered to snap a quick shot of it after I had plopped it in the oven, so sorry it’s not very clear. Told ya I forgot!


Step Two:

Original recipe calls for it to bake for about 15-25 minutes. Put in for 15 and check on it. I had to put back in just a few more minutes to cook up the pastry a little more. But when it was done…..delish. The puff pastry gave a lighter dimension to it but still was rich and buttery. I wish I had made more when we were finished. Too easy as you can see. Not the prettiest, but then again my cooking never really is? 🙂



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