Name: Tomato and smoked chicken tart
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1x 400 g puff pastry ready-rolled, thawed; 200 g chicken breast fillets smoked, thinly sliced; 50 g gruyère cheese grated; 1 cup sour cream; 1/4 cup milk; 3 eggs; 1 Tbs Dijon mustard; 2 tsp dried tarragon; 450 g vine tomatoes; sea salt and freshly ground black pepper; fresh basil to garnish

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Ingredients (11)

1x 400 g	puff pastry — ready-rolled, thawed
200 g	chicken breast fillets — smoked, thinly sliced
50 g	gruyère cheese — grated
1 cup	sour cream
1/4 cup	milk
3	eggs
1 Tbs	Dijon mustard
2 tsp	dried tarragon
450 g	vine tomatoes
	sea salt and freshly ground black pepper
	fresh basil — to garnish

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Method:

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.

To serve:
Scatter over basil leaves and serve sliced.

Words and image:Fairlady magazine

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