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Shallot, olive and chorizo tart
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Preparation time: 20 minutes, plus cooling
Cooking time: 40 minutes
Serves: 4
10g unsalted butter
1 tbsp olive oil
400g echalion shallots, peeled and quartered
2 tbsp sherry vinegar
250ml fresh Cooks’ Ingredients Vegetable Stock
1⁄2 tbsp maple syrup or brown sugar
3 thyme sprigs
1⁄2 x 350g tin Fragata Stoneless Manzanilla Olives Filled with Chorizo, drained
320g sheet shortcrust pastry
1 medium British Blacktail Free Range Egg, beaten for glazing
1⁄4 tsp nigella seeds (optional)
1 Heat the butter and oil in a large frying pan over a medium-high heat. Fry the shallots for 2-3 minutes until turning golden. Stir in the vinegar, stock, maple syrup (or sugar) and thyme. Turn the heat to high and bubble for 8 minutes until golden, sticky and all the liquid has evaporated. Set aside to cool completely.
2 Preheat the oven to 200 ̊C, gas mark 6; put a large baking tray inside to heat. Unroll the pastry and put on a sheet of baking parchment. Stir the olives into the cooled shallot mixture, then pile onto the pastry, leaving a 2-3cm clear border. Roughly fold up the pastry edges around the filling.
3 Brush the exposed pastry border with the beaten egg and sprinkle with the nigella seeds, if using. (You can chill the tart for up to 24 hours at this stage.) Bake for 25-30 minutes or until golden. Cool slightly, then slice and serve with a green salad, if liked.
Cook’s tip
Leftover olives make a great topping for goats’ cheese bruschetta, and can be used in a punchy puttanesca sauce for pasta or roasted with chicken thighs.
And to drink...
Enjoy with Heredad del Rey Reservada Yecla, Spain, an intense red with aromas of black fruit and cinnamon, and a hint of black pepper on the finish.
Typical values per serving:
Energy |
2,074kJ 498kcals |
---|---|
Fat | 34g |
Saturated Fat | 15g |
Carbohydrate | 37g |
Sugars | 6.7g |
Protein | 9.1g |
Salt | 0.9g |
Fibre | 3.2g |
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