300g chicken breast fillets, skinless, cut in cubes
½ tsp salt
1 pinch freshly ground pepper
250g tomatoes, halved
200g cream, min. 30% fat
2 Pace Farm eggs
60g feta cheese
1 pinch ground nutmeg
10 fresh sage leaves torn in pieces, to garnish
Preheat oven to 200°C. Line the base of a springform tin (Ø 26 cm) with baking paper and set it aside.
Place the plain flour, olive oil, water, sage leaves, lemon zest and salt in a mixing bowl then mix for 15 seconds. Remove pastry from mixing bowl and form into a ball. Line prepared springform tin with the pastry using fingertips, prick with a fork to avoid air bubbles and bake for 10 minutes (200°C). Meanwhile, prepare the filling.
Place olive oil, onions and dried tomatoes in a mixing bowl then chop for 5 seconds. Scrape downsides of the mixing bowl using a spatula.
Sauté for 5 min/120°C.
Add chicken breast fillets, salt and ground pepper and cook for 10 minutes at 100°C, then shred for 4 seconds.
Add tomatoes and mix using a spatula. Transfer to springform with baked pastry and set aside.
Place cream, eggs, 30g feta cheese and nutmeg in a mixing bowl then mix for 10 seconds. Transfer to the springform, sprinkle with remaining 30g crumbled feta cheese and bake for 30-35 minutes (200°C). Serve warm or cold, garnished with sage.