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Prep Time: 00:30
Servings: 2 tarts
Cooking Time: 00:30
Ingredients
- 15ml - olive oil
- 16 - baby leeks, rinsed
- 1 - garlic clove, crushed
- 2 - smoked chicken breasts, finely sliced
- 400g - puff pastry
- 250ml - cheddar cheese, grated
- 250ml - parmesan cheese, grated
- 1 - egg
- - salt and freshly ground black pepper
- - baby spinach or fresh rocket for garnish
Method
A great meal for family and friends.
Stir-fry the leeks in olive oil until tender, then add garlic and chicken and stirfry. Leave to cool and preheat the oven.
Roll the pastry open and cut into two rectangles of about 15 x 20cm each. Place on a baking sheet covered with baking paper. Cut a smaller rectangle in the dough, 1,5cm from the edge, without cutting through the pastry. Bake for 15 minutes; the rectangles should puff up. Take 3 or 4 layers of the inner rectangles out to form two bases with raised brims.
Mix half of the cheddar and parmesan with the beaten egg and season with salt and pepper. Sprinkle this mixture over the inside of the pastry and top with the chicken and leeks before sprinkling the remaining cheese over. Bake for 25 – 30 minutes until golden brown and cooked through. Garnish with baby spinach or fresh rocket leaves and serve.
Roll the pastry open and cut into two rectangles of about 15 x 20cm each. Place on a baking sheet covered with baking paper. Cut a smaller rectangle in the dough, 1,5cm from the edge, without cutting through the pastry. Bake for 15 minutes; the rectangles should puff up. Take 3 or 4 layers of the inner rectangles out to form two bases with raised brims.
Mix half of the cheddar and parmesan with the beaten egg and season with salt and pepper. Sprinkle this mixture over the inside of the pastry and top with the chicken and leeks before sprinkling the remaining cheese over. Bake for 25 – 30 minutes until golden brown and cooked through. Garnish with baby spinach or fresh rocket leaves and serve.
