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Chorizo & Tomato Tart


250g - Organic Shipton Mill Pastry Flour

100g - Unsalted Butter (Cold) cut into cubes

Pinch of Salt

4tbls of cold water

Method - Sift the flour into a bowl with the salt, add the cubed butter and rub with your fingertips until you get a breadcrumb type consistency. Add the cold water and gently knead in the bowl until the pastry comes together. Place the pastry on cling wrap and push down. Wrap and place in fridge for at least 30 minutes for the pastry to get cold again.

Tart Mixture

5 large eggs

200ml double cream

100ml milk

Salt & Pepper

Method - Whisk the eggs and add the cream and milk and whisk further then add S&P until all combined. Set aside.

Remove pastry from fridge. Lightly dust a surface with organic shipton mill flour and dust the roller. Roll the pastry out to the thickness of a 50p coin. You can use either a muffin tray/yorkshire pudding tray/tart shells and cut the appropriate size pastry for the tin/shell that you are using ensuring whatever you use is well oiled. These pastry tarts do not require blind baking.

Add a pinch of grated parmesan cheese to the base of each tart. Then add a slice of tomato and three slices of chorizo, you can manipulate the chorizo so that it will look pretty. Slowly pour the tart mixture into each tart until just below the pastry line (as it cooks it will grow!).

Cook on 170c (Fan) for 30 - 40 minutes. Leave to cool before enjoying.

The basis of these tarts remain the same but you can change the flavour combinations as you wish!