French Chicken and Leek Tart

Preheat oven to 400°F (200°C). Gently unroll the thawed puff pastry and fit it into a 9-inch tart pan with a removable bottom. Trim any excess pastry and prick the bottom with a fork. Bake for 10 minutes, then remove from oven.

While the pastry bakes, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced leeks and cook, stirring occasionally, until softened, about 5-7 minutes.

In a medium bowl, whisk together the heavy cream, eggs, salt, and black pepper until well combined.

Spread the cooked chicken evenly over the bottom of the partially baked puff pastry crust. Top with the softened leeks.

Pour the egg and cream mixture over the chicken and leeks in the tart shell. Sprinkle the shredded Gruyère cheese evenly over the top.

Return the tart to the oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is set and lightly golden. A knife inserted into the center should come out clean.

Let the tart cool for 5-10 minutes before slicing and serving. This allows the filling to set completely.