Summer Spanish Tart

20121221-212417.jpg

Even though I cook for a living, I rarely have all the correct ingredients in the fridge to make what I want. Last Sunday I had it in my head to bake a savoury tart for the week, so I pulled everything out of the fridge including a wrinkly old courgette, peppers that needed trimming and eating up quick and a small pot of creme fraiche approaching its sale by date.For this recipe I haven’t given exact quantities for some of the filling because this is freestyle cooking, it doesn’t need to be precise 😉 The result of using up all these leftovers was something pretty spectacular. Everyone that tasted the tart loved it , its packed to the hilt with veg but has a lovely light texture. It works just as well warm or cold and is a great way to make your lunch box more exciting.

What you will need

Line a 10″ metal flan tin (tin is always best for pastry) with shortcrust pastry ( making sure it’s not too thick)

olive oil or rapeseed oil for frying

1 onion chopped

Chorizo chopped into small chunks

1 red pepper deseeded and chopped

1 yellow pepper deseeded and chopped

Handful of mushrooms chopped

1 courgette chopped

2 cloves of garlic crushed

4 eggs beaten

small pot of creme fraiche of cream

grated cheese

fajita seasoning

salt/pepper

How to make your Tart

1. Preheat the oven to 180ºc/350ºf/Gas 4

2. Place the lined tart tin on a baking sheet.Using a fork prick the base of your lined flan tin all over then place in the oven for 15 mins, remove from the oven and brush the inside of it all over with some of the beaten egg and pop back in the oven to set for a further 5 mins. This will stop the pastry going soggy once you have added the filling.

3. Start by frying the onion in some oil until it starts to soften, then add all the other vegetable ingredients including the garlic. Fry for approx 10 mins, so that the chorizo oils cover the vegetables and impart its flavour.

4. In a bowl whisk the egg and creme fraiche or cream together.

5.Sprinkle a little of the grated cheese on the bottom of the tart case and then cover with the vegetable mix, season with salt and pepper. Pour over the egg mixture and sprinkle grated cheese over the top and finally a light sprinkling of fajita mix. Place in the oven and bake for 35-40 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *