Name: Chorizo and onion tart with tomato salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Chorizo and onion tart; 2 sheets frozen puff pastry, just thawed; 2 chorizo sausages, thinly sliced; 1 tablespoon vegetable or olive oil; 4 medium red onions, cut into thin wedges; 1 tablespoon brown sugar; 2 tablespoon balsamic vinegar; 100 gram smooth ricotta; 50 gram baby rocket leaves; Tomato salad; 2 large tomatoes, cut into thin wedges; 1 lebanese cucumber, chopped; 1/4 cup chopped flat-leaf parsley; 1 teaspoon finely grated lemon zest; 1 tablespoon lemon juice

Ingredients

Chorizo and onion tart

2 sheets frozen puff pastry, just thawed

2 chorizo sausages, thinly sliced

1 tablespoon vegetable or olive oil

4 medium red onions, cut into thin wedges

1 tablespoon brown sugar

2 tablespoon balsamic vinegar

100 gram smooth ricotta

50 gram baby rocket leaves

Tomato salad

2 large tomatoes, cut into thin wedges

1 lebanese cucumber, chopped

1/4 cup chopped flat-leaf parsley

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

Method

Tomato salad

1.In a medium bowl, combine all ingredients.

Chorizo and onion tart with tomato salad

2.Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Cut pastry sheets in half; place on prepared trays. With each piece, fold in edge on all sides to form a 1cm border. With a fork. pierce bases all over. Bake 15-20 minutes or until puffed and golden.

3.Meanwhile, heat a large frying pan over moderate heat. Cook and stir chorizo 4-8 minutes or until golden. Transfer to a bowl.

4.Reduce heat; add oil to pan. Cook and stir onion 20-25 minutes or until soft. Increase heat; add sugar and vinegar. Cook and stir 2 minutes more or until caramelised. Spread pastry with ricotta, then top with onion, chorizo and rocket. Serve at once with tomato salad.

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Ingredients

Method

Tomato salad

Chorizo and onion tart with tomato salad

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