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 usedCastellocreamy 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.
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
