We had a delicious roast chicken dinner last night.
It was so nice sitting around the table together and enjoying the meal as a family (though we had to eat at 5.30pm to make that happen!).
The leftovers were piled up in the fridge, as I always throw extra veggies on to roast so that there is plenty to eat the next day.
For a quick and easy dinner the following evening, this recipe was thrown together from what was leftover as well as some extra bits from the kitchen that we had on hand.
If you don’t feel like using the pesto in there you could definitely use any leftover gravy that you have (ours was all gone); or mash up some of the sweet potato or pumpkin to give the tart some form and moisture.
This style of tart is known as a Tarte Tatin, and you can try out our other recipe for an Onion and Mushroom Tarte Tatin here.
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 cup of leftover chicken (if there isn’t enough, just make it a veggie tart)
- 2 cups leftover veggies (we used sweet potato, parsnip, onion, carrot and peas)
- 3 tbsp pesto (either homemade or store bought), optional
Method:
- Heat your oven to 180C.
- Take the pastry from the freezer so that it can defrost.
- Pull any leftover chicken off and chop up finely.
- Chop all of the veggies into bite size pieces.
- Place chicken and vegetables into the bottom of a cake tin or square roasting tin (square works best as the pastry is square too).
- Dollop over the pesto and mix well.
- Use your hands to press down the mixture into the tin.
- Lay the thawed pastry over the top and tuck it in all the way around the edge.
- Place into the hot oven and cook for 20-25 minutes or until the pastry is puffed and golden.
- Remove from the oven and allow to sit for 5 minutes.
- Invert the tart onto a board or plate and serve in chunky slices.
Serves: 4. Calories per serve: 188.
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