Leek And Chorizo Puff Pastry Tart Recipes

LEEK AND CHORIZO PUFF PASTRY TART

Steps:

• Heat the oven to 200°C/fan180°C/gas 6. Unroll the puff pastry sheet onto a baking sheet and score a 2cm border around the edge. Bake for 20 minutes until golden.
• Meanwhile, slice the cooking chorizo and fry over a medium heat until golden. Remove the chorizo with a slotted spoon to a large bowl.
• Add a knob of butter to the pan and gently fry the onion and leeks with the sage leaves for 10 minutes until soft. Add to the chorizo, season well and mix in a squeeze of lemon juice.
• Remove the pastry from the oven, press down the centre, then spread the leek and chorizo mixture inside the border. Dot all over with slices of goat's cheese log. Bake for another 10 minutes. Remove from the oven, leave to cool a little, then cut into 6 squares and serve.

LEEK, CHEESE & BACON TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
• Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

LEEK, MANCHEGO & CHORIZO TART

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the flour, ¼ tsp salt and the butter into a food processor and pulse to fine breadcrumbs. Add the egg yolks and 2 tbsp ice-cold water and pulse again until the mixture clumps, adding up to 2 tbsp more water if needed. Tip onto a lightly floured surface and bring together into a disc with your hands, then wrap tightly and chill for 30 mins.
• Roll the chilled pastry out on a lightly floured surface into a 30cm round. Use it to line a 22cm fluted tart tin, leaving any excess overhanging the rim, then chill for 30 mins more. Line the pastry case with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 10 mins more. Leave to cool, then trim away any excess pastry using a serrated knife.
• Heat a large frying pan over a medium heat and fry the chorizo for 5 mins until beginning to crisp up. Remove to a bowl with a slotted spoon and set aside. Fry the leeks in the residual chorizo oil with a pinch of salt for 10-15 mins until softened, adding a pinch of paprika in the last minute. Remove from the heat and leave to cool for 15 mins.
• Whisk the eggs, cream, most of the cheese and chives and some seasoning together. Spread the leek mixture into the base of the tart case, then gently pour over the egg mixture. Scatter with the remaining cheese, chives and paprika. Bake in the centre of the oven for 15-20 mins, then remove and leave to cool for 15 mins before serving with a green salad.