Chicken And Piquillo Pepper Tart - cooking recipe

Ingredients

1 sheet frozen pie dough, thawed
1/2 None rotisserie chicken, bones and skin discarded, flesh thickly shredded
1/2 (10 oz) jar roasted piquillo peppers, drained, chopped
3 None eggs
1/2 cup heavy cream
1/4 cup milk
3 tbsp fresh flat-leaf parsley, chopped
4 None spring onions, thinly sliced
1/3 cup cheddar cheese, grated
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F. Grease an 8 inch fluted tart pan with removable base. Place on a baking tray. Line with tart dough, trim excess and prick base with a fork. Line with parchment paper and fill with pie weights. Bake for 10 mins. Remove weights and parchment paper and bake for 6 mins, or until light brown. Reduce heat to 350\u00b0F.
Arrange chicken and peppers in tart shell. Whisk together eggs, cream, milk, parsley and onion then pour over chicken and peppers. Sprinkle with cheese. Bake for 30-35 mins, or until golden and just set at center. Serve with mixed greens.