Watercress, chorizo and pepper puff pastry tart
Ingredients
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten
- 80g chorizo
- 85g watercress
- 120ml crème fraiche
- 2 roasted peppers (from a jar
- is fine)
- 100g mozzarella
Method
- Heat the oven to 220C/Gas 7.
- Lay the pastry on a baking sheet, score around the edge to make a 1cm border. Brush with egg wash and cook in the oven for 8 mins until just golden.
- While the pastry cooks, cut the chorizo into slices the thickness of a pound coin and cook in a hot frying pan until browned, remove and set aside. Tip most of the chorizo fat out of the pan, leaving behind just a coating. Reduce heat and add watercress. Toss until just wilted then remove from pan to a bowl or plate and use a knife and fork to roughly chop then season. Slice the roasted peppers. Once the pastry is cooked, remove from oven and gently press down the risen centre. Spread crème fraîche over, leaving the borders clear, then scatter over wilted watercress, peppers and chorizo. Finally, tear mozzarella over the top and return to the oven for 8-10 mins until hot and bubbling.
