Warm gruyere cheese tart with grapes, smoked chicken and spinach

Serves 4
Prep time: 25 minutes
Cook time: 25 minutes

pâte brisée
250g                plain flour
150g                cold butter
Pinch               salt
Pinch               sugar
1                      whole egg
1tbsp               cold milk

• Put flour into a whisking bowl or onto a clean work surface. Make a well in the middle of it.
• Add in cold butter, salt, sugar and egg into the well and work the mixture until it is grainy and crumbly in texture.
• Add in milk and keep working on the dough until it is smooth.
• Wrap the dough with cling film and store it in the fridge until slightly harden and ready to roll.

350g               pâte brisée
1                      whole egg
3                      egg yolks
300ml              double cream
Pinch               nutmeg powder
Pinch               salt and pepper
150g                smoked chicken, sliced to bite size
½cup               black grape, peeled and deseeded
1cup                freshly grated Gruyere Cheese, available from Greengrocer

garnish
50g                  fresh spinach

• Roll out the pastry (pâte brisée) into a 2cm thick sheet.
• Lightly grease with butter and flour a 10cm diameter baking tin.
• Line the tin with the pastry and make small prick holes all over it evenly with a fork.
• Preheat the oven at 190°C and blind bake the pastry (place a sheet of baking paper over the pastry and use uncooked rice or beans to weigh it down) for 15 minutes.
• Remove the baking paper and rice or beans from the tin and further bake for 5 minutes.
• Leave the tin to cool for about 15 minutes before adding in the filling.
• To make the filling, combine egg, yolks, cream, nutmeg powder and season with salt and pepper to taste.
• Add smoked chicken, grapes, and gruyere cheese to the egg mixture.
• Fill the prebake pastry case evenly with tart filling to the brim.
• Bake the tart in the oven for 15 minutes at 170°C or until it cooked.
• Unmold the tart onto a wire rack to cool.
• Serve tart with spinach as garnish.

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