Delicious hot or cold this tart is great for packed lunches, picnics or even an afternoon tea table!
Serves 4-6 Approx 44p-67p per person
Prep time 20 minutes Cooking time 25-30 minutes
50g cooked chicken, shredded
½ onion, finely chopped
50g chestnut mushrooms, sliced
1 cup milk
1 ½ tsp dried tarragon
30g grated cheddar
1 pack ready rolled shortcrust pastry
salt & pepper
Line a loose bottomed flan or cake tin with the pastry leave some excess pastry over the edges as it will shrink when cooking. Prick all over the base then take a piece of baking
or greaseproof paper & scrunch into a ball then place it over the pastry. Fill the case with baking beans or dry uncooked rice or pasta. Place the tin on a baking sheet (this makes it easier
to transport!)& into the oven at 200C/180Fan/Gas6 for about 15 minutes or until just golden. Remove from the oven. This is called “baking blind”.
Fry the onions & mushrooms in a little oil until soft, add the dried tarragon & cook for another minute or 2 until the smell of the herbs comes through. Set aside on some kitchen paper to drain & cool.
Mix the eggs & milk together in a jug & season with salt & pepper.
Remove the excess pastry by rolling over it with a rolling pin.
Put the chicken in the bottom of the pastry case then the onion & mushrooms. Top with the cheese then carefully pour over the egg mixture.
Bake for 25-30 minutes at 200C/180Fan/Gas6, the top should be golden brown & the egg set.
Serve hot or cold.