Chicken Leek Brie Tarts

These chicken leek and brie tarts are luxuriously moreish. It is oh, so simple to have another one… And another one! I did cheat with this and prepped the chicken and line the pastry tins the night before. I often find cooking a step or two the day before often help bridge the gap between a harried dinner and a beautifully executed one.

This tart relies on the combination of sweet, slowly cooked leeks married with the creaminess of brie. So splash out and get the double cream brie. You will use a little less, but the result will be more flavourful. I used Castello creamy white brie for that touch of everyday luxury.

Here I made four individual tarts, wrapped them gently in aluminium foil and put them in the freezer. Ready to grab midweek lunches that require no thought? I’m in! For a balanced meal, serve with a fresh green salad and a delicious chutney on the side.

Chicken, Leek and Brie Tart

kirsteneats These chicken leek and brie tarts are luxuriously moreish. It is oh, so simple to have another one… And another… Main Dishes Chicken Leek Brie Tarts European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 sheets flaky pastry
• 3 eggs
• 75gm sour cream
• 2 tsp wholegrain mustard
• Salt and pepper to season
• 1 leek, thinly sliced
• 2 x cooked chicken breast, shredded
• 2 garlic cloves, crushed
• 100gm brie

Instructions

Preheat the oven to 180 degrees. Slice the pastry into four squares, line four individual quiche tins with pastry and chill for 30 minutes. Blind bake for 20 minutes, until slightly golden. In a bowl, whisk together the eggs, sour cream and wholegrain mustard until combined. Season with salt and pepper and put aside. In a second bowl, combine the leek, cooked chicken and garlic.

Remove the pastry cases from the oven. Fill each case with handfuls of the chicken and leek mixture. Gently pour over the egg mixture slowly, waiting for the mixture to weave it’s way through the filling. Top with the cheese and put back in the oven for another 20 minutes, until golden and bubbly on top. Cool in the tin for a few minutes, remove and serve with a big green salad and beautiful tomato chutney or hot mustard on the side.