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1
Process flour, butter and a pinch of salt in a food processor until the mixture looks like breadcrumbs.
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2
Whisk the egg and 1 T chilled water in a bowl until combined.
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3
Add to the flour mixture while the food processor is running.
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4
Process until the dough forms large clumps before it form s a ball.
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5
Turn the dough out onto a work surface eg onto baking paper, and knead gently to bring together.
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6
Form into a disc for a round tart or a log for a rectangular tart.
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7
Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
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8
Melt butter over a moderate heat and slowly mix in flour until a paste is formed.
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9
Add the soup and mix unitl mixture starts thickening again.
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10
Add chicken, sweetcorn and mushrooms.
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11
Simmer until the sauce thickens.
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12
Leave to cool.
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13
Remove the pastry from the fridge and allow t to reach room temperature.
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14
Roll the pastry out on a floured surface til it is 3/4cm thick.
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15
Using the rolling pin, lift the pastry and lay it over the flan ring.
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16
With your fingers, lightly press the pastry into the sides of the ring.
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17
Run a rolling pin over the top of the ring and pull away the excess pastry at the edges.
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18
Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.
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19
Prick the base of the pastry with a fork.
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20
Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it.
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21
Place some ceramic baking beans inside to weigh the pastry down.
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22
Place in the fridge to relax for about 20 minutes.
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23
Preheat the oven to 200C Place the pastry in the oven and bake blind for about 20 minutes.
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24
Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry.
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25
Place the filling inside the pastry and place a layer of pastry on top of the filling and ensure that the corners are all sealed.
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26
Bake for 20 - 25 minutes.
