Friday - - Recipe Cards -

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.

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