Ingredients

• 2 tablespoons extra virgin olive oil
• 2 leeks, trimmed, halved, thinly sliced
• 2 teaspoons brown sugar
• 2 small cooked Lilydale Free Range 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

Cheddar pastry

• 2 cups plain flour
• 175g cold butter, chopped
• 1/2 cup grated cheddar
• 2 egg yolks
• 1 tablespoon iced water

Method

• Step 1 Grease a 3cm-deep, 20cm round (base) loose-based fluted flan tin.
• Step 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.
• Step 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.
• Step 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.
• Step 5 Reduce oven temperature to 180°C/160°C fan-forced. Arrange chicken and leek in pastry case. Whisk eggs, cream, cheddar, parsley and thyme in a jug. Season well with salt and pepper. Pour over chicken mixture. Bake for 40 to 45 minutes or until tart is just set. Stand for 10 minutes.
• Step 6 Transfer to a serving plate. Sprinkle with extra parsley and thyme. Serve with salad.