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Quorn Vegetarian Chicken Pesto & Tomato Tart

Quorn Vegetarian Chicken Pesto & Tomato Tart displaying all the toppings including Quorn Pieces, tomatoes and red onions sitting on top of a baking sheet.

Keep mealtimes simple with this super easy recipe for our Quorn Vegetarian Chicken, Pesto and Tomato Tart.

Made with Quorn Vegetarian Chicken Pieces and ready rolled puff pastry, this mouth-watering tart can be on your plate in just over 30 minutes and is a total showstopper for any family picnic.

This vegetarian tart is packed full of flavour, simply serve with salad and potatoes for a nutritious meat-free summer meal.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • Half a pack (150g) Quorn Vegetarian Chicken Pieces
  • 320g ready rolled light puff pastry
  • 100g low fat garlic and herb cream cheese
  • 2 tbsp red pesto
  • 325g cherry tomatoes, halved
  • 15g flat leaf parsley, chopped
  • 1 small red onion, halved and sliced

For the Little Gem Caesar Salad:

  • 2 little gem lettuce
  • Punnet of cress
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • 3 tbsp hard cheese, finely grated


  1. Preheat to oven 200°C/fan 180C/gas 6. Heat a tablespoon of the olive oil in a frying pan and fry the Quorn Pieces for about 5 minutes until golden then sprinkle over a little salt and ground black pepper and a tablespoon of the chopped flat leaf parsley.

  2. Unroll the pastry leaving it on the greaseproof paper. Using a sharp knife score a border all around the edge of pastry about 5cm from the edge making sure not to go right through the pastry.

  3. Place the cream cheese and red pesto in a bowl and mix together well. Spread over the base of the pastry up to the border.

  4. Tip the Quorn Chicken Pieces into a bowl with the cherry tomatoes and red onion and the remaining oil and toss everything together along with a pinch of salt and ground black pepper.

  5. Spoon onto the pastry base going right up to the border and then place in the oven and bake for 20 minutes. The tomatoes will be softened and have a lovely jammy texture.

  6. Whilst the tart is cooking, make the salad. Separate the little gem leaves and wash and dry well. Place in a serving bowl with the cress. Place the olive oil and lemon juice in a small bowl and whisk together with a pinch of salt. Pour over the salad leaves and then sprinkle with the grated cheese and toss everything together well.

  7. When the tart is cooked, serve sprinkled with the remaining flat leaf parsley and a side of the crisp green salad.

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5 out of 5 stars


5 out of 5 stars

Great tart, nice and easy

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