TOMATO & SMOKED CHICKEN TART
1 400g pack ready-rolled puff pastry, thawed 200g smoked chicken breast, finely sliced 50g Gruyère cheese, grated 1 cup sour cream 4 tbsp milk 3 eggs 1 tbsp Dijon mustard 2 tsp dried tarragon 450g vine tomatoes Fresh basil, to garnish 1 Preheat the oven to 200°C. Place the pastry in a 20cm square tart tin, prick the base with a fork, cover with baking paper and baking beans and bake for 15 minutes. Remove the baking beans and bake an additional 15 minutes. Remove from the oven and allow to cool completely. 2 Reduce the oven temperature to 180°C. Scatter the chicken over the base of the tart and top with the cheese. 3 In a bowl, whisk together the cream, milk, eggs, mustard and tarragon. Season well with salt and pepper. 4 Pour the mixture into the tart shell over the chicken and top with the tomatoes. 5 Bake the tart for 30 minutes or until set. Remove from the oven and allow to cool slightly. Scatter with basil leaves and serve sliced.