Chorizo and sweet potato tart

Those of you who know me will know that I am a bit mad about chorizo and cook with it a LOT! In pasta, on hot salads, in casseroles….it seems to work in most things and I always have some in the fridge.

I made these tarts on a bit of a whim as I had some puff pastry that I needed to use. This isn’t from a recipe – it was just me playing about so the quantities below are very very rough! Just scale up or down depending on how many people you are feeding and tweak to your own tastes and whatever you have or don’t have in the fridge! This would work as a single big tart but I think it’s better (and easier) to make individual tarts for each person.

I used:

  • Puff pastry (I cheated and used the shop bought stuff but it’s soooooooo much easier than making your own!)
  • 1 small onion
  • 1 clove garlic
  • 1 sweet potato, peeled and cut into chunks
  • A couple of sausages of cooking chorizo, sliced about half an inch thick
  • 1/2 a red pepper
  • A splash of red wine
  • A splash of Passata (although tinned tomatoes would be just as good.
  • A handful of fresh parsley

To make the filling start by adding the onions, garlic, chorizo and sweet potato to a large pan with a little bit of olive oil. As soon as the chorizo starts to cook it releases its own oil which immediately adds a lovely colour and flavour to everything around it – I think if you use much olive oil the whole thing is too greasy tasting or you lose a lot of the flavour by removing the chorizo oil from the pan.

Once the ingredients in the pan have started to caramelise, add the red pepper, parsley, wine and passata. Don’t add too much liquid as this will make the base of the tart really soggy when it cooks. Season and quickly reduce the liquid for a couple of minutes and then the tart filling is ready for the oven.

Leaving a border around the edge of the pastry (a couple of centimetres or so), the filling is then spooned onto the pastry which has been rolled out. (If your filling is a little watery, use a slotted spoon to transfer the filling and you won’t end up putting too much liquid on the tart).

I baked these for about 20 minutes at around 180 degrees until the pastry had risen and turned golden, but the cooking time will depend on how big your tarts are.

These were really really nice and got devoured immediately with a little side salad! The chorizo, wine and parsley give the tart a lovely spanish flavour, and the sweet potato makes it seem like really rich wintery comfort food. I will definitely be making these again!

 

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5 thoughts on “Chorizo and sweet potato tart

  1. Pingback: Balsamic sweet potato and pepper tarts « applepiezucchini

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