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Recipe: Red Pepper, Manchego and Chorizo tart

January 26, 2012

When I was watching Masterchef this week, Thomasina Miers (chef and co-founder of the delight that is Wahaca – do visit one of her restaurants if you haven’t already) proclaimed her love of pastry, stating “I love pastry. I love it so much I can eat it on its own”.

Well, Thomasina, you’re not the only one; pastry is also of profound enjoyment to me too.

So I thought I’d share one of my favourite simple pastry recipes.  I can’t remember where I came across this, it may have been in Olive magazine, but it’s a joy to make and eat.  It’s like a cross between a pizza and a tart and has enough meat on it to keep the Man About the House happy.

So here it is; Red Pepper, Manchego and Chorizo tart.

Olive Oil
1 large Onion, thinly sliced
2 Red Peppers, thinly sliced
2 cloves of Garlic, finely chopped
2 stalks of Rosemary, kept whole
375g Puff Pastry
125g grated Manchego Cheese.  If your budget won’t stretch to it, use Cheddar instead
100g thinly sliced Chorizo

Serves 4

1. Heat your oven to Gas Mark 7.

2. In a frying pan, heat 3 tablespoons of olive oil and gently fry the red pepper, onion, garlic and rosemary stalks for 20 minutes, until the onion and red pepper are soft and juicy.

3. Season, remove and discard the rosemary stalks and transfer the mixture to a plate to cool a little.

4. Roll out the pastry to the thickness of a pound coin and place on an oiled baking tray.  Score a 2cm border around the edge of the pastry with a sharp knife.  Brush all of the pastry with a little olive oil and then spoon on the pepper mixture, keeping within the border.

5. Cover the pepper mixture with half of the cheese, before covering that with the chorizo.  Then top with the remaining cheese.

6. Bake in the oven for 15 minutes, until the pastry edges are golden and the cheese is bubbling.

7. Great served warm or cold, if it doesn’t all get eaten straight away.  Which is unlikely.

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