At least once a week we have a meal made up of leftovers and this tart was the result of a fridge cleanup. I'll definitely make it again as it was delicious but next time I need to make sure I have a little more filling to fill up the pastry case!
Chicken and Spinach Tart
1 block of shortcrust pastry
Chicken leftovers (I had some of this Chicken in Tomato Sauce but roast chicken will do as well).
1/2 packet of spinach leaves
1 garlic clove, crushed
Drizzle of olive oil
White sauce (recipe here)
Roll out the pastry according to the instructions on the packet. Rolll it out as thin as possible and line a tart tin with a removable base with the pastry. Cover with kitchen foil and weight it down with baking beans. Blind bake in a preheated oven to 180 ºC for 10-15 minutes. Remove the baking beans and the kitchen foil and bake for another 5 minutes or so.
Meanwhile cut the chicken into small pieces and set aside.
Put a pan over a low heat, drizzle a little olive oil and add the crushed garlic. Add the spinach leaves and cook for a few minutes until they begin to wilt.
Make the white sauce and season with a pinch of salt and ground nutmeg.
Distribute the chicken so it covers the bottom of the pastry. Add the spinach on top after you've drained it to get rid of most of its water. Top with the white sauce and decorate using any pastry cut outs.
Bake for 15-20 minutes.