Chorizo Tart Recipe
Pour the egg mixture into each pastry case and top with a few pieces of chorizo. Season with a little salt and pepper and drizzle over one tablespoon of oil then bake for 25 to 30 minutes or until the pastry is puffed around the edges and golden brown.
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Carefully put in the oven lower the temperature to 180CFan 160CGas Mark 4 then bake for 25 minutes or until the filling is set and the top golden.
Chorizo tart recipe. Stir the chorizo into the vegetable then scatter over the pastry base along with the olives. Remove from the heat and leave to cool slightly then add the crab and stir well to combine. Heat the oil in a pan slice the sausages diagonally into 2cm pieces and fry turning for 5 minutes until cooked through and crispy on the outside.
Score a line 1 cm from the edge all the way around being careful not to cut all the way through. Sprinkle over the cheese then pour in the cream mixture. Remove from the oven and leave the oven on.
Using a metal spatula press down the centers of the hot pastries to make an indentation. Heat the remaining tablespoon of oil in the pan and fry the chorizo for 1-2 minutes until beginning to crisp and colour. Spoon 3 tablespoons cheese in the center of each pastry.
Place peppers onto the grill over moderately high heat. Sprinkle each tart with a little cheese and bake in the middle of the oven for 16-18 mins until just set and golden. Let cool for a few minutes then flatten each square down with the back of a spatula.
Chorizo Rose Tarts Tips. Meanwhile fry the chorizo in a frying pan over a medium heat until crisp and its released its oil. Remove with a slotted spoon and set aside.
Bake for 10 minutes or until the pastries are golden. Add 2 asparagus stems trimmed to fit to each pastry case. Fill each mini tart with dry beans dry rice dry lentils or pie weights then bake until lightly browned and set 25 to 30 minutes.
Remove from the oven remove the tarts from the muffin pan and cool on a cooling rack. Preheat the oven to 200 C. Pour out half the fat from the pan add the leeks and spring onions with a pinch of salt then fry over a medium heat for 8-10 minutes until soft.
Add the shallot and continue cooking for a couple of minutes. If the chorizo is very fatty drain on a piece of kitchen paper. In a separate jug whisk together the crème fraîche milk eggs and dill.
Roll out the pastry slightly thinner. Prick the pastry inside the line. Cut the chorizo into thin slices and fry in the same pan for some time until lightly browned.
Tip the chorizo prawns and oil into the onion mixture. Add the prawns and cook for another 2-3 minutes until cooked through. Dont wrap the roses overly tightly you do want them to have a.
Bake for 10 minutes more or until the cheese is melted and the tarts are sizzling. Remove the weight and baking paper then line the pastry with the chorizo and the sliced tomato overlapping slightly if you need. Try to ensure the chorizo slices dont protrude out the top of the pastry too much as the tips will burn.
Add the feta spring onions and herbs and toss everything together until well mixed. Top each piece with a little shredded mozzarella then equal amounts chorizo and a final layer of cheese. Top each with 3 slices of chorizo.
Prick the bottom of each tart shell with a fork.
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