Chorizo & Red Pepper Tart
Chorizo & Red Pepper Tart
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This rather splendid tart makes for a delightful light lunch or starter for an alfresco dinner party. You can of course enjoy it indoors too, it won’t alter the taste one bit.
- For the shortcrust pastry:
- 250g plain flour
- 125g unsalted butter
- ½ teaspoon of salt
- 2 tablespoons of cold water
- For the tart filling.
- 65g chorizo
- 130g red pepper (1)
- 55g shallot (1)
- 1 clove of garlic
- 75g tomato (2 medium)
- 4 large eggs
- 1 teaspoon of oregano
- 1 teaspoon of olive oil
Preparation Time: 40 minutes.
Cooking Time: 20 15 minutes.
- Make the shortcrust pastry using the quantities listed above.
- When made, place the dough onto a floured work surface and roll the pastry out to a thickness of about 5mm. Line your greased tart moulds with the pastry as best as you can making sure there are no holes in the bottom of the pastry.
- Heat the oven to 180°c.
- Place two sheets of cling-film/plastic-wrap over the tart pastry and carefully press it into the tart. Fill the cling-film/plastic-wrap with baking beans or rice and place the tarts onto a baking tray.
- Put the tart cases into the oven and cook them for 20 minutes to firm the pastry. After the time remove the tart cases from the oven, take out the parcel of baking beans/rice and then put the tarts back into the oven for a further 5 minutes to dry out the pastry bottom. Remove them from the oven and leave to cool.
- Chop and slice all the other ingredients so they are roughly the same size.
- Into a frying pan, add the olive oil and heat it up over a medium heat. Place everything (except the eggs) into the pan and cook them for 10 minutes, until everything is soft and just beginning to turn brown. Add the oregano at the last minute.
- Trim the tops of the pastry cases using a sharp knife to get a nice finish if so desired, otherwise just leave them for a more rustic look.
- Fill the pastry cases with the filling evenly and make a “nests” in the middle for the egg to sit in.
- Crack an egg into each tart, place them into the oven and bake them for 15 minutes to produce yolk similar to a soft boiled egg or cook the tarts for 25 minutes if you want a hard boiled egg yolk firmness.
- Remove the tarts from the oven and serve them straight away. We served the tarts with a simple spicy rocket salad and balsamic dressing.
- This tart can of course be made as a large tart, do everything exactly the same as in the recipe but just make 4 “nests” around the outside of the pastry case. These quantities will be enough for a 20cm - 25cm tart dish.