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Categories:
cashews arugula garlic lemon Gruyere cheese olive oil fresh basil chicken pastry peppers cream cheese tomatoes
Viewed: 58 - Published at: 2 years agoIngredients
- 1/2 cup cashews
- 1 oz arugula
- 2 cloves garlic, peeled and roughly chopped
- 1 None lemon, grated zest
- 1 cup Gruyere cheese, grated
- 1/2 cup olive oil + 2 tbsp
- 1/3 cup fresh basil, leaves picked from stems
- 14 oz chicken breast, cut into strips
- 9 oz ready-made puff pastry
- 9 oz hot peppers
- 4 tbsp cream cheese
- 9 oz cherry tomatoes
Method
- Preheat the oven to 400°F. Heat a frying pan and toast the cashews until golden brown. Remove from the heat and allow to cool.
- To make the pesto, place the cashews in a food processor with the arugula, garlic, lemon zest, 1/3 cup cheese and 1/2 cup oil. Reserve a few basil leaves for garnish and add the remainder to the food processor. Season with salt and black pepper and puree.
- Heat 2 tbsp oil in a frying pan and fry the chicken, turning, until browned all over. Season with salt and black pepper, remove from the pan and allow to cool.
- Line a 9 inch diameter quiche pan with the pastry, pinching around the edge with your fingers so that the pastry is slightly wavy. Spread with 3 tbsp pesto, then add 2/3 of the chicken strips.
- Mix the peppers, cream cheese, tomatoes and remaining chicken and spoon into the tart shell. Top with the remaining pesto and sprinkle with the remaining cheese. Bake for 35 mins. Allow to cool slightly, then remove from the pan and garnish with the remaining basil.
