Chorizo and shallot galette

Chorizo and shallot galette
Serves: 2
  • 100g chorizo, sliced
  • 8 shallots, quartered
  • 1 sheet puff pastry
  • 2 red peppers, sliced
  • 125g mozzarella, torn
  • 1 egg, beaten
  • basil leaves to serve
  1. Heat oven to 220C/Gas 7. Fry chorizo (no oil) until crisp and set aside. Reduce the heat and fry shallots.Unroll the pastry and trim off the corners so it becomes more circular. Lay it on a non-stick baking tray. Leaving a 3cm border, fork lots of small holes in the centre then scatter with the ingredients. Fold the edges to slightly overlap the filling. Brush edges with egg wash and bake 30-35 mins until crisp and puffed up. Scatter with basil leaves and serve. (


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