Serves 4

• 1 x 400g ready-rolled puff pastry, defrosted
• 200g smoked chicken breast, finely sliced
• 50g gruyère cheese, grated
• 1 cup sour cream
• ¼ cup milk
• 3 eggs
• 1 tbsp Dijon mustard
• 2 tsp dried tarragon
• 450g vine tomatoes
• Sea salt and black pepper
• Fresh basil to garnish

1 Preheat the oven to 200ºC. Place the pastry in a 20cm square tart tin, prick the base of the pastry with a fork, cover with baking paper and baking beans, and bake for 15 min in the oven. Remove the baking beans and bake for an additional 15 min. Remove from oven and allow to cool completely.
2 Turn the oven temperature down to 180ºC. Scatter chicken slices on the base of the tart and top with the grated cheese. In a bowl, whisk together sour cream, milk, eggs, mustard and tarragon. Season well.
3 Pour the mixture into the tart shell and top with the vine tomatoes.
4 Bake tart for 30 min or until set. Remove from oven; allow to cool slightly.
5 To serve: Scatter over basil leaves and serve sliced.

Words and image: Fairlady magazine