Chorizo & Ricotta Tart
Ingredients
1 sheet frozen puff pastry, thawed1 chorizo sausage, chopped
2 roma tomatoes, halved
250g fresh ricotta
1/3 cup tomato chutney
1/2 cup finely grated parmesan
1/2 bunch fresh parsley, leaves removed
6 eggs, beaten
Rocket leaves, to serve
Method
1 Grease a 23cm square loose-based flan tin. Line with pastry. Place on an oven tray.
2 Brown chorizo in a lightly oiled frying pan. Arrange in pastry case with tomatoes. Top with dollops of ricotta and chutney. Sprinkle over parmesan and parsley. Pour over eggs.
3 Cook in a hot oven (200C) for about 25 minutes. Take sides off tin. Cook for 10 minutes, or until golden brown. Serve with rocket.- Author:
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