Easy and fast chicken and peppers tart

A delicious, creamy Summer tart to enjoy without spending too much time in the kitchen now that it is quite hot and all we need is something simple to cook

Adapted from a recipe leaflet of the Olive Oil Greek company "Altis"

Ingredients (for 6-8 people):
200gr. of chicken breast (or leg or both), already cooked and shredded
3 large bell peppers (green, red, yellow), cut in cubes or thin strips
200gr. of plain cream cheese, at room temperature (Philadelphia type)
1 tea-cup of feta cheese, crumbled
4 tbsp of milk
2 eggs, beaten
3 tbsp of fresh dill, finely snipped (or spearmint with different result in taste)
salt
pepper
olive oil for brushing
1 puff pastry sheet (or shortcrust)

Method:
In a non-stick frying pan warm a bit of oil and sauté the peppers on medium heat until they start getting soft. Season with salt and pepper and transfer on a plate.

Preheat the oven to 180°C.

In a large bowl put the two cheeses and the milk and stir with a spoon until they blend. Add the eggs and stir again until you end up with a rather creamy mixture.

Season with salt and pepper, sprinkle with the dill and add the chicken and the peppers. Mix well with a spoon and leave aside.

Brush with some oil a spacious tart dish (rectangular or round) and lay the pastry on the bottom making sure that it reaches half way up of the sides.

Empty the filling on the pastry and smooth with a spatula. The filling should not be more than 2cm thick.

Put in the oven and bake for about 25-30 minutes or until the filling is set and forms a golden crust on top.

Take out of the oven, leave a few minutes to settle and serve.