Chorizo & Ricotta Tart
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INGREDIENTS
- flour, to dust
- 2 sheets store bought puff pastry
- 1 Tbsp olive oil
- 1 chorizo, diced
- 100g ricotta, crumbled
- 1 roasted capsicum, cut into 2cm long strips
- 1/2 cup cream
- 5 eggs
- 1/2 cup Anathoth Farm Sweet Chilli Relish
METHOD
- Spray tartlet tins with spray oil and dust with flour. Measure out 6 circles larger than 6 tartlet tins. Line tin with pastry, and trim edges. Refrigerate for 20 mins.
- Preheat oven to 180°C (160°C fan forced). Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry and lightly golden. Cool completely.
- Meanwhile, heat oil in a large frying pan, fry chorizo until lightly browned.
- Scatter chorizo on the base of the tart. Sprinkle over ricotta cheese and roast capsicum. Lightly whisk eggs and cream together, and pour over the filling. Add 2-3 small dollops of Sweet Chilli Relish on each tart. Season well with salt and pepper. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.
- Serve with a side salad.
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