Chicken, pesto & spinach puff pastry open tart

This chicken, pesto and spinach tart looks so delicious it seems a shame to cut into it! But once you do, don't expect it to be there for long!

What you need:

• 1 x Jus-Rol Puff Pastry sheet
• Beaten egg or milk to glaze
• 3-4 tbsp pesto
• 200-250g fresh, skinless chicken, cut into thin strips
• 4-6 cherry tomatoes - halved
• 50g spinach leaves

What you do:

1. Preheat oven to 220°C (200°C for fan assisted ovens)/ 425°F/ Gas M7
2. Unroll pastry sheet onto baking tray. Combine the chicken with the pesto and spread over sheet, 1.
3. leaving a 2.5cm border all round edges.
4. Top with halved tomatoes and fresh spinach leaves, use 2-3 at a time scrunched into the gaps between 2.
5. chicken pieces. Brush the border with beaten egg and bake for approx. 20 minutes until the pastry is
6. risen and deep golden. Serve with salad and more spinach if desired.

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