This article was written for Annabel & Grace, which is now part of Rest Less.
A wonderfully light supper which needs nothing more than a few leaves drizzled with a sherry vinegar dressing by way of accompaniment – something zesty and piquant to match the Spanish flavours of this easy to make summer savoury tart.
Feta and chorizo tart
100g feta cheese
2 cooking chorizo sausages
200ml double cream
pinch of paprika
350g ready to roll shortcrust pastry OR homemade pastry (see below)
Homemade shortcrust – 200g plain flour, 100g butter, pinch of salt, splash of cold water Add flour and salt into a bowl and cut the butter into cubes. Rub the butter into the flour – you are looking for the mixture to look like breadcrumbs. Once the butter has been rubbed in, then start to bring the dough together with your hands, the butter should help here but add a splash of cold water to help it combine further. Push the dough into a rough ball, cover with cling film and place in the fridge for at least 20 minutes to rest.
Begin by rolling out your shortcrust pastry (shop bought or homemade) into a flan dish. Make sure that the pastry overhangs the rim a little as pastry always shrinks a little bit when it blind bakes. Bake blind (until the pastry begins to take on a bit of golden colour) in a preheated oven at 160 degrees Centigrade, gas mark 4, 325F.
In a frying pan, fry the chorizo sausages and once they have cooked, snip into small pieces with a pair of kitchen scissors. Leave to one side to cool slightly.
In a bowl, whisk the eggs and double cream together. Add the feta cheese crumbling in between fingers and finally stir in the pieces of sausage (plus any residual oil from the pan as this chorizo oil adds a good bit of flavour), pinch of pepper and paprika. Remove the partially baked pastry case from the oven and pour in the egg mixture into it.
Bake the tart for 20-30 minutes in the oven until the centre is set and has a golden skin on the top.