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Leek Tart

Leek Tart and Poached Chicken

A quick weeknight meal. This tart may be eaten warm or cold so also makes a great picnic, work or school lunch.
Course Main
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 2 cups chicken stock
  • 500 grams chicken breast fillet
  • 2 sheets ready made puff pastry thawed
  • 1 teaspoon coconut oil
  • 1 leek finely sliced
  • 1-2 anchovy fillet chopped
  • 1 red capsicum sliced into strips
  • 4 eggs
  • pinch salt
  • 300 grams light ricotta
  • fresh chives


  1. Add the stock to a saucepan that the chicken pieces will fit into without being on top of each other
  2. Add the chicken to the saucepan of stock and bring to the boil
  3. Turn off the heat cover with a lid and allow to sit for 30 minutes to cook the chicken
  4. While the chicken is cooking: Grease a tart tray and then line it with the pastry to cover the base
  5. Turn on the oven to heat to 170 degrees (celcius)
  6. Add the oil to a pan on the stove top. Once warmed add the anchovy, leek and capsicum strips
  7. Stir and gently cook until the leek has softened
  8. Whisk the eggs, salt and ricotta in a bowl and add the leek and capsicum when cooked
  9. Pour into the lined tart tray and cook in the oven for 25 minutes until golden
  10. When the tart has cooked serve topped with fresh chives and the poached chicken on the side with your choice of vegetables or salad.