Chicken tart with leeks and Gruyère
- December 2008
- Serves 4
- Takes 10 min to make, 45-50 min to cook, plus chilling
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!
- 85.9g (39.6g saturated)
- 55.7g (3.5g sugar)
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.
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