I don't know about you but I wouldn't mind too much if the temperature dropped a little. I'm OK with temperatures of 20 to 25 ºC but higher than that and I begin to wilt in the heat.
Today's recipe is a chicken tart I made the other day to use up some leftover roast chicken. You can serve it warm or cold with a side of salad. This is a very forgiving recipe, the prosciutto can be replaced by chorizo or bacon and why not add some vegetables as well, maybe peas or brocolli florets.
1 packet of shortcrust pastry
2 cups leftover chicken, shredded
4 slices of prosciutto
1 tub single cream
Pinch of nutmeg
Pinch of salt
1 ball of Mozarella cut into pieces
Roll out the pastry according to the instructions on the packet and line a flutted tart dish leaving any excess pastry hanging over the sides of the tin. Cover the pastry with kitchen foil, spread the baking beans on top and blind bake for 10-15 minutes at 180 ºC. Remove the baking beans and kitchen foil and bake for 5 minutes more, then remove from the oven and allow to cool before adding the filling.
After the pastry has cooled, trim the excess pastry but don't throw it away. Instead blitz it in a food processor with the prosciutto, spread this mixture over the baked pastry and add the shredded chicken.
Mix well a tub of single cream, the eggs, pinch of salt and nutmeg and pour over the meat. Bake in a preheated oven to 180 ºC for about 20 minutes, then distribute the mozarella pieces on top and bake for a further 10 minutes or so until the top of the tart is golden brown and the filling has thickened and is set.
Serve as suggested above or with steamed vegetables.