Preheat the oven to 200°C, 400°F, Gas 6.
Roll out the puff pastry sheet on a lightly floured surface until about ½ cm in thickness. Arrange in a greased flan tin, allowing the pastry to droop over the edge of the tin. Bake in the oven for five minutes until the edges are golden and the bottom starting to cook through. Set aside.
Beat together the eggs and ricotta with a little seasoning. Shred or chop the cooked chicken and stir three-quarters of it into the ricotta mixture. Spoon into the pastry base, then top with the cherry tomatoes and olives.
Dot with goat’s cheese and the remaining chicken and bake in the oven for about 25 minutes until the top is golden and lightly puffed. Trim the edges if necessary before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.