• 1 x pack of shortcrust pastry
  • 1 tbsp olive oil
  • knob of butter
  • 2 large leeks, sliced
  • 3 sprigs of fresh thyme
  • 2 tbsp wholegrain mustard
  • 150g of cooked chicken, shredded
  • 3 large eggs
  • 284ml double cream
  • 50g Gruyere cheese, grated
  1. Preheat oven to 200C/180Fan/Gas 6. Lightly grease a flan tin with butter. Press the pastry into the flan case and prick the base with a fork. Line with baking parchment and fill with baking beans. Blind bake for 10 minutes then remove and take out the baking beans and baking parchment and then bake for a further 5 minutes.
  2. Turn the oven down to 180C/160Fan/Gas 4. Meanwhile, heat the oil and butter in a frying pan a nd fry the leeks until soft with the picked thyme leaves, about 5 minutes.
  3. Spread the pastry case with the wholegrain mustard and then fill with the leek mixture on top. Then drape the shredded chicken on top of that.
  4. Mix together the eggs, cream and Gruyere and season well. Pour into the tart case. Bake for 25-30 minutes until golden.

Recipe from Delicious Magazine