Chicken Tart With Arugula Pesto - cooking recipe

Ingredients

1 lb mixed sweet potato, carrot and potato, cut into 3/4 inch pieces
1/3 cup flour
7 tbsp cold butter, chopped
3 oz cooked chicken breast, shredded
5 oz Mozzarella cheeese, grated
1 None large egg, lightly beaten
1/3 lb arugula leaves
2 tbsp fresh basil leaves
1/4 cup sliced almonds, toasted
2 cloves garlic, crushed
1/2 cup vegetable or olive oil
2 oz Parmesan cheese, grated

Preparation

Steam sweet potato, carrot and potato in a steaming basket over a saucepan of simmering water for 8-10 mins or until tender. Drain and set aside to cool.
For the dough, process flour, a pinch of salt and butter until mixture resembles fine crumbs. Add 2-3 tbsp cold water and process until mixture just comes together. Turn out onto a lightly floured surface, knead briefly until smooth and shape into a disc. Wrap in cling wrap and chill for 30 mins.
Preheat oven to 375\u00b0F. Roll dough between 2 sheets of parchment paper into a 12 inch round. Place on a baking sheet and remove top layer of paper.
To assemble tart, combine cooked vegetables, chicken and Mozzarella in a large bowl. Spoon onto pastry, leaving a 2 inch border. Fold up pastry edge to cover filling partially, pinching into folds and pleats. Brush pastry with egg, bake for 20-25 mins or until pastry is cooked and lightly golden.
Meanwhile, for the pesto, process arugula, basil, almonds and garlic until finely chopped. With motor running, gradually add oil in a thin, steady stream. Add Parmesean and process until combined. Season with salt and pepper and serve with the tart.