Take a frozen sheet of puff pastry and either line a round loose bottomed pie tin or cut it to fit a rectangular shaped tin by cutting and joining it then rolling it out thinner to come up the sides of the tin.
Mix 75ml sour cream with 60 ml sun-dried tomato pesto and spread this over the pastry.
Next layer is shredded cooked chicken - I used about 120g to cover the base sauce but you can use more or less depending on what you have.
Slice 2 tomatoes and layer them over the chicken, sprinkle with either fresh coriander or basil leaves.
45g herb & garlic feta (you could use plain) - crumble this over the tomatoes/herbs.
125 - 150g grated parmesan cheese - sprinkle this over the top
Bake 210oC, in the middle of the oven for 20-25 minutes. Mine was slightly too brown so I would suggest you check the tart after 20 minutes.
Leave tart to rest in tin for 5 minutes before removing and slicing.
This makes 3 serves but you can make as many as you like or as big as you like just by using more pastry sheets and using whatever quantities of ingredients you have on hand. The base sauce quantities are for 1 sheet of pastry.
This idea is loosely based on a recipe from a book called Recipes for Leftovers.
