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1
Heat the olive oil in a small skillet over medium heat.
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2
Add the garlic and cook for a few seconds, until fragrant.
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3
Add the chicken, if raw, and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
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4
Cover and cook for 3 to 4 minutes on each side, until golden and cooked through, but not tough.
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5
Let cool and cut in 1/2 inch pieces.
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6
Halve and core the tomatoes, discard the juice and seeds, and dice the flesh.
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7
Whisk the eggs in a large mixing bowl.
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8
Add the milk and whisk again.
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9
Sift in the flour, season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and whisk until blended - the batter will be thin.
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10
Add the chicken, cheese, tomatoes, tarragon, and cashews.
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11
Stir with a spoon to blend.
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12
(The batter can be made a day ahead, covered, and refrigerated.
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13
Give it a good stir before using the next day).
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14
Preheat the oven to 425F and grease a mini or regular-size muffin tin with olive oil.
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15
Spoon the batter evenly into the prepared muffin tin and bake for 25 to 35 minutes, depending upon the size of your moulds, until golden and puffy.
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16
Transfer to rack to cool for 2 minutes.
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17
Unmould, let cool for 10 minutes, and serve warm or at room temperature.
