For this recipe I have layered up a combination of potato, chorizo and onions, It’s a very Spanish inspired recipe that brings together ingredients that all work together. By layering up the filling vertically you get some cracking crispy bits.
 
Ingredients Serves 4-6
For the pastry
375g Plain flour
1750g Butter cut into cubes
3-4 tbsp Cold water
For the filling
2250g chorizo Sausage sliced thinly 500g Potato peeled and sliced thinly 2 Shallots sliced thinly.
1 Garlic clove sliced
100g Manchego cheese, grated Salt and pepper
1 tsp fresh thyme
6 Large free range eggs 400ml Milk
100ml Double cream
 
Here’s how:
To make the pastry, simply put the flour into a mixing bowl with the butter, using your finger tips rub the butter into the flour to create a crumble type texture.
Add the cold water a little at a time and mix together until it forms a dough, add more water if needed but not too much, as it needs to form a ball of dough. Transfer the pastry onto a lightly floured work surface and knead for 1 minute until smooth.
Place the dough into the fridge on a plate to rest while you make the filling.
To make the filling:
Place the sliced chorizo, potato, garlic, onion and grated cheese into a mixing bowl and season with a little salt, pepper and the fresh thyme.
Mix the ingredients together and set to one side while you roll out the pastry. Remove the pastry from the fridge and place on a lightly floured work surface. Roll the pastry out to approximately 1/2cm thick and big enough to line a 25cm tart case with extra to hang over the sides, I’ve used a fluted Crusty bake tin as its perforated with holes to help for a crispy finish on the pastry.
Once you have lined the pastry case, make sure you carefully press the pastry into the sides and corners as you don’t want the pastry to stretch as this could cause a leak during the baking process.
Leave the pastry hanging over the sides until the filling is in.
Lay the chorizo, potatoes and onion filling into the pastry case, I like to do this vertically so that the top goes crispy during the bake, however you can also lay them horizontally if you prefer.
Once all the filling is in the pastry case, pour the eggs, milk and cream into a large jug and whisk together.
Transfer the pastry case onto a baking tray and trim the edges of the pastry.
Pre heat the oven to 170c and place the tart in the oven on the middle shelf. Now pour the egg mixture into the tart case while sat in the oven, I do it this way so that it is less likely to spill when carry it to the oven.
Bake the tart for 30-40 minutes or until the egg mixture has set and the pastry is golden.
Serve with a nice tomato salad dressed in sherry vinegar and olive oil.
Top tip: Always look for a perforated tart tin as you don’t have to blend back the pastry before filling.
 
 
Try serving with a nice White Spanish wine such as Rioja Blanco
 
Recipe by Peter Sidwell