Ready-rolled puff pastry 1 sheet Egg 1, beaten Chorizo 80g, sliced Watercress 85g Crème fraiche 120ml Red peppers 2, sliced and roasted Mozzarella 100g

Heat the oven to 220°c / gas 7. Lay the pastry onto a baking sheet and score around the edge to make a 1cm border. Brush with egg wash then cook in the oven for 8 minutes until just golden. Cook the chorizo in a hot frying pan until browned, remove from the pan and set aside. Tip away most of the chorizo fat, leaving behind just a coating on the pan, reduce the heat and add the watercress. Toss over the heat until just wilted then remove from the pan and roughly chop then season. Once the pastry is cooked remove from the oven and gently press down the risen centre. Spread the crème fraiche over the tart, leaving the borders clear, then scatter over the wilted watercress, peppers and chorizo. Finally, tear the mozzarella over the top and return to the oven for 8-10 minutes until hot and bubbling. watercress.co.uk

Mains

Chorizo, red pepper and watercress tart

The peppery watercress and the subtle spice of chorizo make this puff pastry tart a winning week night supper

Added on April 13, 2016

Throw together this super simple watercress tart for your next alfresco soiree, it makes a killer colourful centrepiece

Serves 4

Oven temp 220°c / gas 7

You will need

Ready-rolled puff pastry 1 sheet
Egg 1, beaten
Chorizo 80g, sliced
Watercress 85g
Crème fraiche 120ml
Red peppers 2, sliced and roasted
Mozzarella 100g

Method

Heat the oven to 220°c / gas 7.
Lay the pastry onto a baking sheet and score around the edge to make a 1cm border. Brush with egg wash then cook in the oven for 8 minutes until just golden.
Cook the chorizo in a hot frying pan until browned, remove from the pan and set aside. Tip away most of the chorizo fat, leaving behind just a coating on the pan, reduce the heat and add the watercress. Toss over the heat until just wilted then remove from the pan and roughly chop then season.
Once the pastry is cooked remove from the oven and gently press down the risen centre. Spread the crème fraiche over the tart, leaving the borders clear, then scatter over the wilted watercress, peppers and chorizo. Finally, tear the mozzarella over the top and return to the oven for 8-10 minutes until hot and bubbling.

watercress.co.uk

Supported by

You will need

Ready-rolled puff pastry 1 sheet
Egg 1, beaten
Chorizo 80g, sliced
Watercress 85g
Crème fraiche 120ml
Red peppers 2, sliced and roasted
Mozzarella 100g

Method

Heat the oven to 220°c / gas 7.
Lay the pastry onto a baking sheet and score around the edge to make a 1cm border. Brush with egg wash then cook in the oven for 8 minutes until just golden.
Cook the chorizo in a hot frying pan until browned, remove from the pan and set aside. Tip away most of the chorizo fat, leaving behind just a coating on the pan, reduce the heat and add the watercress. Toss over the heat until just wilted then remove from the pan and roughly chop then season.
Once the pastry is cooked remove from the oven and gently press down the risen centre. Spread the crème fraiche over the tart, leaving the borders clear, then scatter over the wilted watercress, peppers and chorizo. Finally, tear the mozzarella over the top and return to the oven for 8-10 minutes until hot and bubbling.

watercress.co.uk