Chorizo Tart

The ‘Gent’ and I visited the Foodie Festival Yorkshire Event held at Roundhay Park over the weekend of 2nd – 4th July. There was a whole host of producers in the section for Deliciouslyorkshire where I headed straight for Paganum to buy some of their, much talked about, Chorizo. Katie of Leeds Grub did a splendid review about their online Farmers Market.

I bought a selection of each Yorkshire Chorizo flavour. Here is my recipe for a large Chorizo Tart which can be converted into smaller Tarts.

Use your own favourite pastry case recipe or try mine below.

Preheat oven to 180 Deg – fan assisted oven

Pastry Case – Covers a 9″ Flan Tin

8oz Plain Flour

4oz Butter – Chilled and cut into cubes.

1 Egg

Process the flour and butter together, then add the whole egg and bring together into a smooth dough. Chill in the fridge for 15mins then roll out between sheets of baking paper to a size that covers a 9″ flan tin. Line the flan tin with the pastry and blind bake for 15mins. Remove the baking beans and grease proof paper and continue to bake for a further 5 mins until the Pastry Case is cooked. Do not over cook at this stage.

Filling:

200g Paganum Yorkshire Chorizo ( I used a mix of the Original Flavour and Garlic and Herb flavour)

1 Large Red pepper – Chopped

2 Medium Tomatoes – Chopped

1 Shalot – Chopped

1 Clove Garlic -Chopped

Sprigs of your favourite Herbs, I used Thyme & Oregano.

4 Eggs to be added to the Tart later

Shallow fry the Chorizo for a few minutes in some Rapeseed oil. Pour the, now Chorizo flavoured, oil into a small sterilized oil bottle to be used with some pasta on another occasion. A tip given to me by Chris Wildman of Paganum.

Add the remaining ingredients (not the eggs) to the pan of Chorizo and gently cook until tender and softened.

Remove from the heat and add the ingredients to the pastry case making 4 nests around the sides. Crack each of the 4 eggs and place one in each nest, then bake for around 15 mins until eggs are cooked.

As an alternative this recipe would work for smaller tarts, using 1 egg per tart. Served with a green salad, it’s perfect as a Starter.

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