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Chicken Tart with Leeks and Gruyère
Ingredients
  • 500g pack shortcrust pastry
  • 1 tbsp olive oil
  • Knob of butter
  • 2 large leeks, sliced
  • 3 fresh thyme sprigs
  • 2 tbsp wholegrain mustard
  • 110g cooked chicken
  • 3 large free-range eggs
  • 284ml pot double cream
  • 50g Gruyère, grated
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