Preheat the oven to 200°C, fan 180°C, gas 6.
Tangy chicken tart
Ingredients
4
servings
-
- 375 g
- 1 tbsp
- 2
- 3
- 0,5
- 100 g
- 240 g
- 50 g
- 0,5
- 80 g
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Preparation
Heat the oil in a medium saucepan over a medium heat. Add 1 onion, the tomatoes for extra tang, grated sweet potato and 100ml water to the pan. Cover with a lid and simmer for 10 mins until the sweet potato is tender. Blend until smooth. The sweet potato will add a bit of bulk.
Meanwhile, unroll the pastry onto a large baking tray. Cut off a 2cm border then brush the edge of the pastry with oil and replace the border. Brush the top with oil to glaze.
Spread the tomato sauce over the base of the pastry then top with the remaining onion for a bit of crunch, chicken, sweetcorn for added colour and cheese, if using. Bake on the middle shelf of the oven for 30 mins until golden and crisp.
Serve in quarters with the little gem lettuce and cherry tomatoes on the side.
