- 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.
- 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.
- 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.
- 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