Smoked Chicken Salad Tart

Preheat the oven to 180˚C.

Line a flat baking tray with baking paper and place the pastry sheets on top.

Brush one short edge with beaten egg and join the two pieces together to make one large sheet. If using a block of pastry, roll out to a 35 cm x 25 cm rectangle.

Brush a 2 cm border around the pastry with the egg and fold over, gently pressing the edges with a fork to seal. Chill or freeze until firm.

Filling: Combine all the ingredients in a bowl and season.

To cook: Brush the border of the tart with beaten egg.

Spoon the filling into the base and gently spread to an even layer. The tart will be very full. Bake for 20-25 minutes until the pastry is a deep golden colour and the filling is puffed and golden in spots. The filling will deflate rapidly when removed from the oven.

Cool the tart until just warm.

Topping: Whisk the oil and lemon juice in a large bowl and season.

Shred the chicken into long strips, discarding the skin and fat.

Gently toss the chicken, apple, walnuts and parsley with the dressing.

To assemble: Place the tart on a serving board and top with some of the salad, serving the rest separately. Garnish with watercress if using and a grind of pepper.