Chicken and Pepperoni Tartlette

Written By Tom Williams

What you need:

  • One roll of puff pastry

  • 4x tablespoons tomato puree

  • 1x teaspoon of dried oregano

  • 1x teaspoon of salt

  • 1x teaspoon of garlic granules

  • Handful of rocket

  • Pre-cooked chicken slices

  • Sliced pepperoni

  • 1x egg

  • Shredded mozzarella

  • Balsamic glaze

Serves three

743 calories

Start by taking your pastry out of the fridge and preheat your oven to 200C, letting it get to room temperature so it’s easier to unroll. Then take a bowl and combine the tomato puree, oregano, garlic granules and salt with 50ml of boiling water.

Once combined, spoon onto your pastry, leaving around one inch gap on each side. Add your mozzarella, chicken and pepperoni, then whisk your egg and use a pastry brush or some kitchen roll to coat the uncovered pastry with egg wash.

Add to a preheated oven, and let cook for 15-20 minutes, or until golden brown.

Before serving, spread over a handful of fresh rocket and drizzle with balsamic glaze.

Tom Williams
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