- Heat the oven to 180°C, 160°C Fan, Gas Mark 4.
- Lightly brush the sheets of pastry with oil. Use to line a 20cm loose bottomed, fluted tart tin.
Gently spread over the crème fraîche.
- Fan out a layer of potato, scatter over the peppers and torn cooked chicken. Layer again with the potato and red onion.
- Transfer to the oven and bake for 20 minutes until golden and tender when pierced with a knife.
- Carefully remove from the tin and serve in slices with a crisp green salad.