Roaming Roosters kindly sent me a free tiny taster pack of their home cured chilli chorizo – something that will soon be available to buy on their website. I was very excited to try it, especially as not enough meat boxes come with charcuterie! It was only about 45g, so I thought I’d use it in a Spanish-inspired tart.This would make a great snack or dinner party starter.
The format is simply this: a 375g ready made puff pastry, layered with peppers and caramelised onion, and topped with sliced chorizo and manchego cheese. I do love manchego cheese – it reminds me of that time we all went to Madrid…
To prepare the topping, simply fry one finely sliced pepper (I used leftover green peppers, but red would work better) and one chopped onion in some olive oil until soft. Add the remains of last night’s bottle of red wine, some sugar and a splosh of vinegar. Bring it to the boil and simmer until it’s nicely caramelised and sticky. You can leave the pastry whole, or cut it into squares for easy serving. Spoon out the onion/pepper and top with the chorizo and grated cheese. Then bake it for 15 minutes at 200C, or until the pastry looks golden brown.
Delightful! There were a lot of good flavours going on in there – sweet onion, earthy salty cheese and so the spicy chorizo was a great complement.