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Shredded chicken, leek and thyme tart

Preparation time:
30 mins plus 20 mins freezing time
Cooking time:
45 mins
Serves:
4
Rating:
This golden tart will be a regular favourite. You can also cook it in a 20cm-diameter round quiche dish.

Ingredients

2 sheets reduced-fat shortcrust pastry, just thawed
1 Tbsp olive oil
2 small leeks, halved, thinly sliced, washed, drained
3 tsp fresh thyme leaves
3 eggs
½ cup skim milk
1 cup (160g) shredded, skinless cooked chicken
¹/³ cup (50g) 99% fat-free, semi-dried tomatoes, chopped
70g reduced-fat feta, crumbled

Method

1. Line base and sides of a 2.5cm-deep, 11.5 x 34cm loose-based flan tin with pastry, trimming off excess. Place flan tin in freezer for 20 minutes. Meanwhile, preheat oven to 200°C.

2. 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 and baking paper and bake for a further 6-8 minutes or until base is light golden. Set aside to cool slightly. Reduce oven to 180°C.

3. Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add leeks and ½ the thyme and cook, stirring occasionally, for 10 minutes or until softened. Spread leek mixture over pastry case. Whisk eggs and milk in a jug and season with salt and freshly ground black pepper. Top leeks with shredded chicken, tomato and feta, then pour over egg mixture. Sprinkle with remaining thyme. Bake for 20-25 minutes or until just set. Serve warm or cold. Serve with a salad of mixed lettuce and green capsicum.

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Notes

You can use leftover ham or roast vegetables instead of chicken.

14 ProPoints values per serve

Author:
Stylist:
Chrissy Freer, Jane Hann, Trish Heagerty, Marie-Helene Clauzon, Jenn Tolhurst, Kristine Duran-Thiessen
Photographer:
Steve Brown, Louise Lister, John Paul Urizar, Ben Dearnley, Brett Stevens

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