Chicken Tart With Arugula Pesto

• 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

1. 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.
2. 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.
3. Preheat oven to 375u0b0F. Roll dough between 2 sheets of parchment paper into a 12 inch round. Place on a baking sheet and remove top layer of paper.
4. 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.
5. 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.

mixed sweet potato, flour, cold butter, chicken, mozzarella cheeese, egg, arugula, basil, almonds, garlic, vegetable, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/22584 (may not work)