Shredded chicken, leek and thyme tart
Reduced-fat shortcrust pastry
2 sheet(s), (2x180g), just thawed
2 whole, halved, thinly sliced, washed, drained
½ cup(s), (125ml)
Skinless chicken breast, baked or roasted
1 cup(s), shredded, (160g)
⅓ cup(s), (50g), chopped
Reduced fat feta cheese
70 g, crumbled
- Line base and sides of a 2.5cm-deep, 11.5cm x 34cm loose-based flan tin with pastry, trimming off the excess. Place flan tin in the freezer for 20 minutes. Meanwhile, preheat oven to 200°C or 180°C fan-forced.
- Place flan tin on a baking tray. Line pastry case with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 10–12 minutes or until edges are crisp and light golden. Remove weights or rice and baking paper and bake for 6–8 minutes or until base is light golden. Set aside and allow to cool slightly. Reduce oven to 180°C or 160°C fan-forced.
- Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add leeks and half the thyme and cook, stirring occasionally, for 10 minutes or until softened. Spread leek mixture over pastry case. Whisk eggs and milk in a medium jug and season with salt and freshly ground black pepper. Top leeks with shredded chicken, tomatoes and crumbled feta, then pour over egg mixture. Sprinkle with remaining fresh thyme. Bake for 20–25 minutes or until just set. Serve chicken and leek tart warm or cold.