Preheat the oven to 200. Roll out a 500g pack shortcrust pastry on a lightly floured surface and press into a 23cm round, loose-bottomed, fluted tart tin, allowing the pastry to drape slightly over the edges, then trim any excess.
Prick the base all over with a fork and chill in the fridge for 10mins. Line the pastry with kitchen foil and baking beans and bake 10mins. remove beans and foil and return to the oven for a further 5mins, until the pastry is a pale biscuit colour.
Turn the oven temp down to 180. Heat a frying pan with 1 tb olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5mins, until tender. Spread the base of the tart with 2 tb whilegrain mustard, then top with the herby leek mixture.
Shred 110g cooked chicken (roast chicken) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g gruyere, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 mins, until set and golden. Carefully remove from the tin. Serve with a green salad.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment