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Chicken tart with leeks and Gruyère

Name: Chicken tart with leeks and Gruyère
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 500g pack shortcrust pastry; 1 tbsp olive oil; Knob of butter; 2 large leeks, sliced; 3 fresh thyme sprigs; 2 tbsp wholegrain mustard; 110g cooked chicken; 3 large free-range eggs; 284ml pot double cream; 50g Gruyère, grated

Published: 30 Nov 08
Updated: 18 Mar 24

This shortcrust pastry chicken and leek tart is a great low-cost recipe which doesn’t scrimp on taste. You can use leftovers from a roast, or shop-bought cooked chicken. And remember to use any leftover scraps of pastry to make something simple, like little jam tarts!

Easy
December 2008

Test kitchen approved

Serves 4
Takes 10 min to make, 45-50 min to cook, plus chilling

Nutrition: per serving

Calories: 1083kcals
Fat: 85.9g (39.6g saturated)
Protein: 25.8g
Carbohydrates: 55.7g (3.5g sugar)
Salt: 2g

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Ingredients

500g pack shortcrust pastry
1 tbsp olive oil
Knob of butter
2 large leeks, sliced
3 fresh thyme sprigs
2 tbsp wholegrain mustard
110g cooked chicken
3 large free-range eggs
284ml pot double cream
50g Gruyère, grated

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Roll out a 500g pack shortcrust pastry on a lightly floured surface and press into a 23cm round, loose-bottomed, fluted tart tin, allowing the pastry to drape slightly over the edges, then trim any excess. Prick the base all over with a fork and chill in the fridge for 10 minutes.
Line the pastry with kitchen foil and baking beans or rice and bake for 10 minutes. Remove the beans and foil and return to the oven for a further 5 minutes, until the pastry is a pale biscuit colour.
Turn the oven temperature down to 180°C/fan160°C/gas 4. Heat a frying pan with 1 tbsp olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5 minutes, until tender. Spread the base of the tart with 2 tbsp wholegrain mustard, then top with the herby leek mixture.

Shred 110g cooked chicken (use the chicken left over from a roast, for extra value for money) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g Gruyère, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 minutes, until set and golden. Carefully remove from the tin. Serve with a green salad.

Recipe from December 2008 Issue

Nutrition

Nutrition: per serving

Calories: 1083kcals
Fat: 85.9g (39.6g saturated)
Protein: 25.8g
Carbohydrates: 55.7g (3.5g sugar)
Salt: 2g

delicious. tips

Don’t waste the trimmings from your pastry. Re-roll them, cut into small discs and place them in shallow tartlet tins. Add a dollop of jam and make delicious jam tarts.