Chicken and leek tart with hazelnuts and grapes

Ingredients for 1 servings:

• 1 pack of puff pastry, from the refrigerated section or another dough
• 1 stalk(s) leek
• 350 g chicken breast
• 2 tbsp olive oil
• salt and pepper
• Thyme – sprigs, fresh
• 200 g sour cream
• 3 egg yolks
• 150 g grapes, light without seeds
• 125 g cheese (Gruyère) or freshly grated Comté
• 3 tbsp hazelnuts, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Unroll the dough, place it in a tart or springform pan, shape it, and press it down. Trim and wash the leeks and slice them into thin rings. Cut the meat into small pieces. Heat the oil in a pan. Brown the meat and season with salt and pepper. Remove the meat from the pan. Sauté the leeks in the frying fat and season with salt and pepper. Pick the thyme leaves. Mix the sour cream with the egg yolk, thyme, salt, and pepper. Trim and halve the grapes. Mix the chicken with the leeks and spread them on the dough. Pour the sour cream over the top and spread it out. Sprinkle the grapes, cheese, and hazelnuts on top. Bake the tart for 35 minutes at 200°C or 180°C fan-assisted oven until golden brown.