Chicken, Tomato And Pesto Tart

• 2 oz cashews
• 1.25 oz arugula, little reserved for garnish
• 2 cloves garlic, peeled and roughly chopped
• 3.5 oz Gruyere, grated
• 1/2 cup + 2 tbsp olive oil
• 14 oz chicken breast, cut into strips
• 9.5 oz prepared puff pastry
• 8.75 oz piquante peppers stuffed with cream cheese
• 8.75 oz cherry tomatoes

1. Preheat the oven to 400u0b0F. Heat a frying pan and dry fry the cashew nuts until golden brown. Remove from heat and allow to cool. Place in a food processor along with the arugula, garlic, 1 oz cheese and 1/2 cup oil and process to a pesto. Season to taste.
2. Heat 2 tbsp oil in a frying pan and cook the chicken, turning, until browned. Season to taste, remove from the pan and allow to cool.
3. Line a 9 1/2 inch diameter tart pan with parchment paper, then the pastry. Pinch the pastry edges so they are slightly wavy. Spread with 2/3 of the pesto, then 2/3 of the chicken. Mix the peppers, tomatoes and remaining chicken and spread over the top. Spoon over the remaining pesto, then sprinkle with the remaining cheese. Bake for 25 mins.
4. Remove from the oven and allow to cool for 5 mins. Remove from the pan and serve garnished with the reserved arugula.

cashews, arugula, garlic, gruyuere, chicken, peppers, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/19781 (may not work)