Chicken tart with leeks and Gruyère

Method

1. 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.
2. 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.
3. 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.
4. 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.