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Leftover roast chicken was the inspiration for this tasty tart. With the addition of some leeks, mustard, tarragon, cream, eggs and cheese it was on the table and gone in no time. I’ve made the pastry myself, but you can just as easily use store-bought shortcrust savoury pastry – there’s no shame in taking shortcuts to deliciousness.
Savoury Shortcrust Pastry
(or use a 400 gram block of store-bought shortcrust pastry)
300 grams plain flour
pinch of salt
150 grams cold unsalted butter, cubed
1 medium egg, beaten with a tablespoon of chilled water
2 medium-sized leeks, thinly sliced (white parts only)
1 teaspoon dried tarragon or a tablespoon of fresh tarragon leaves
2 tablespoons Tarragon, Dijon or Provençal herb mustard
150 grams shredded cooked chicken (roughly 1 large chicken breast)
3 medium free-range eggs
flaky sea salt and freshly ground black pepper
50 grams grated Gruyère cheese
1 x 23cm loose bottom tart tin
1 x food processor with blade attachment (for the pastry)
Pastry: Put the flour and salt in a food processor and pulse to combine. Add the butter and process briefly until the mixture resembles coarse crumbs. Pour in the egg and water mixture and pulse until the dough just starts to come together. Tip onto a lightly floured bench and gently bring together with your hands. Form into a round flat disc and wrap in plastic wrap. Chill in the fridge until firm, about 30 minutes.
Roll out on a lightly floured bench. Line the tart tin with the pastry and prick the base with a fork then refrigerate for 30 minutes until firm. If using store-bought pastry, follow the preparation instructions on the packet before rolling out to line the tart tin.
Preheat the oven to 180°C fan bake.
To bake the tart blind, line the pastry with kitchen foil and place some baking beans or rice in the base and bake for 10 minutes. Remove the beans and foil and return the pastry to the oven for a further 5 minutes until it is a pale biscuit colour. Remove and set aside while you make the filling.
Preheat the oven to 160°C fan bake.
Filling: Heat a sauté pan with 1 tablespoon of olive oil and a knob of butter. Gently sauté the leeks with the tarragon until tender (about 10 minutes). Spread the base of the precooked tart with the mustard, then top with the leek mixture and the shredded chicken. Mix the eggs and cream together in a bowl, season and pour over the tart filling. Grate over the Gruyère cheese and bake for 30 minutes until set and golden. Remove and allow to cool slightly before removing from the tin. Serve with a fresh green salad and a nice glass of chardonnay.