This delicious chicken, leek and cheddar tart is perfect for sharing.


  • 2 tablespoons extra virgin olive oil
  • 2 leeks, trimmed, halved, thinly sliced
  • 2 teaspoons brown sugar
  • 2 small cooked chicken breasts, thickly sliced
  • 4 eggs
  • 1/3 cup pure cream
  • 1/2 cup grated cheddar
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra to serve
  • 1 tablespoon chopped fresh thyme, plus extra to serve
  • Salad, to serve
  • 2 cups plain flour
  • 175g cold butter, chopped
  • 1/2 cup grated cheddar
  • 2 egg yolks
  • 1 tablespoon iced water


  1. Grease a 3cm-deep, 20cm round (base) loose-based fluted flan tin.
  2. Make Cheddar Pastry: Using a food processor, process flour, butter and cheddar until fine crumbs form. Add egg yolks and water. Process until dough just starts to come together, adding a little extra water if needed. Shape dough into a disc. Roll out between 2 sheets of baking paper until 5mm thick. Line base and side of prepared tin with pastry. Trim edge. Place on a baking tray. Cover with plastic wrap. Refrigerate for 30 minutes.
  3. Preheat oven to 200C/180C fan-forced. Line pastry case with baking paper. Fill with pie weights or uncooked rice. Blind-bake for 15 minutes. Remove weights or rice and baking paper. Bake for a further 10 minutes or until pastry just starts to turn golden. Cool completely.
  4. Meanwhile, heat oil in a large frying pan over medium heat. Cook leek, stirring occasionally, for 15 minutes or until softened. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside to cool.
  5. Reduce oven temperature to 180