Step 1

Preheat the oven to 220C/200C fan forced. Spray a 5cm-deep, 27 x 18cm rectangular baking dish with oil.

Step 2

Place 1 sheet of filo pastry on a clean work surface. Spray with oil and sprinkle with a little dukkah. Top with another sheet of filo. Repeat layering until all the filo is used. Carefully place the pastry in the prepared dish, allowing the edges to overhang.

Step 3

Scatter the chicken and shallot over the base of the tart. Arrange the asparagus over the top. Whisk the eggs and sour cream together in a bowl. Season well. Pour the egg mixture over the asparagus. Top with the brie. Fold over pastry edges. Bake for 20-25 minutes or until the filling is set and the tart is golden.