Method

Savoury Dough
Rub in the butter into the flour, salt, nutmeg, pepper till you achieve a breadcrumb texture. Next, add the egg and mix to
combine and press into each other till you form a dough. Do not knead or you will overwork the dough.

Allow it to rest for at least 10 minutes to relax the gluten.

Filling
In a hot pan, add the chicken in and saute till lightly browed and season with salt and pepper.

Next add the leek and onions and continue cooking till they are
soft. Finally add the garlic and saute till fragrant then remove from the pan to cool.

Assembly
Roll the pastry out to a circle large enough to sit in the mould.

Press in the corners first then the sides, then trim off the excess.

Whisk the egg, cream and seasoning together in a measuring jug until homogenous.

Place the cooled filling into the dough lined tart base and and fill with the cream mixture. Scatter the feta cheese all over the tart.

Bake it at 175C for about 20-30 minutes until the top is browned and slightly wobbly, only in the center.