Preheat the oven to 200ºC.
Place the pastry in a 20cm square tart tin, prick the base of the pastry with a fork, cover with baking paper and baking beans, and bake for 15 min in the oven. Remove the baking beans and bake for an additional 15 min. Remove from oven and allow to cool completely.
Turn the oven temperature down to 180ºC. Scatter chicken slices on the base of the tart and top with the grated cheese. In a bowl, whisk together sour cream, milk, eggs, mustard and tarragon. Season well.
Pour the mixture into the tart shell and top with the vine tomatoes.
Bake tart for 30 min or until set. Remove from oven; allow to cool slightly.
Scatter over basil leaves and serve sliced.
Words and image:Fairlady magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.