Don’t let the ‘tart’ bit fool you – this recipe makes a hearty meal that will always go down well at the dinner table! So, who’s ready to tuck into our amazing baby marrow tart?
SERVES 4 // COOKING TIME 39 min
200 g puff pastry
1 tbsp butter, melted
250 g cream cheese
2 tbsp origanum
Salt and pepper
400 g roast chicken, shredded
100 g baby spinach
3 baby marrows, sliced into ribbons
1 tbsp olive oil
1. Preheat oven to 180°C and line a baking tray.
2. Roll out the pastry so it covers the tray with a bit of an overlap. Brush the edges with butter.
3. Combine the cream cheese, egg, origanum, and season. Spread the mixture over the pastry, then scatter the chicken, spinach and baby marrows on top. Drizzle with oil.
4. Bake for 20 minutes, until the pastry is golden.
TIP: You can swap out the spinach for kale to give your meal that extra oomph, and pair with some herb dip for added flavour.