Step 1 Preheat oven to 190°C. Lightly grease 4 individual tart pans. Sift flour into a bowl. Using your fingers, rub in spread until breadcrumbs form. Stir in enough water (about 3 tablespoons) to form a soft dough.
Step 2 Bring dough into a ball with hands and knead on a lightly floured surface for a few minutes. Divide into 4 equal pieces. Roll out each to slightly larger than pan. Use to line pans. Gently press sides so there are no gaps. Use a sharp knife to trim edges. There may be pastry left over, as it is easier to work with more pastry as a beginner. Discard leftovers.
Step 3 Chill for 20 minutes. Use a fork to prick the pastry base, line with baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes. Remove paper and weights, beans or rice. Set aside.
Step 4 Meanwhile, place oil in a frying pan over medium heat. Add onions and cook until softened. Add capsicum and cook for 3 minutes. Add chicken and toss well to combine. Divide mixture among cases.
Step 5 Mix milk and eggs. Stir in herbs. Pour over tarts to fill just below pastry line. Sprinkle with cheese. Bake for 25 minutes until golden, firm and lightly puffed. Stand for 5 minutes. Remove from pans. Serve with garden salad.