Chicken, Leek and Gruyère Tart
Crisp shortcrust pastry filled with tender leeks, shredded chicken, and a creamy egg and Gruyère custard. This sophisticated tart combines wholegrain mustard, fresh thyme, and rich double cream for an elegant lunch or light dinner that works hot or cold.
Ingredients
- 1 lb shortcrust pastrypuff pastry1:1vegetarian
adds airiness, increases puff
- 1 tbsp olive oil
- 1 butter, knob
- 2 leeks, large, sliced
- 3 fresh thyme sprigs
- 2 tbsp wholegrain mustard
- 4 oz cooked chicken, shredded
- 3 large free-range eggs
- 1 ¼ cups heavy cream
- 1 ¾ oz Gruyère, gratedEmmental1:1vegetarian
milder flavour
Instructions
- 1
Preheat oven to 400°F/fan 350°F/gas 6.
- 2
Roll out shortcrust pastry on floured surface and press into 9" round loose-bottomed fluted tart tin, allowing pastry to drape slightly over edges, then trim excess.
- 3
Prick base all over with fork and chill in fridge for 10 minutes.
- 4
Line pastry with kitchen foil and baking beans or rice and bake for 10 minutes.
- 5
Remove beans and foil and return to oven for further 5 minutes until pastry is pale biscuit colour.
- 6
Turn oven temperature down to 350°F/fan 325°F/gas 4.
- 7
Heat frying pan with olive oil and butter and gently fry sliced leeks and thyme leaves for 5 minutes until tender.
- 8
Spread base of tart with wholegrain mustard, then top with herby leek mixture.
- 9
Shred cooked chicken and put in tart case.
- 10
Mix eggs with heavy cream and grated Gruyère and season well with salt and pepper.
- 11
Pour custard into tart case and bake for 25-30 minutes until set and golden.
- 12
Carefully remove from tin and serve with green salad.
Tips
Use leftover roast chicken for better flavour and value
Blind bake the pastry fully to prevent soggy base
Serve warm or at room temperature
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in 160°C oven.
Blind bake tart shell up to 1 day ahead. Assemble and bake on day of serving.
Serve warm or at room temperature with crisp green salad.
Common Mistakes
Don't skip blind baking to avoid soggy pastry base
Don't overfill custard to prevent overflow during baking
Don't skip chill time before blind baking as pastry may shrink
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavour