A few weeks ago, a friend of mine got a me bag of boar’s head chorizo from Europe (I don’t know exactly where from). But it was honestly one of the most amazing slices of charcutiere I have eaten in a long time. I just knew I had to figure out a way to incorporate it into a recipe.
I knew I had to fancify it. I had to take it to the next level, just to bring out the beautiful meatiness in the chorizo. A rich puff pastry tart seemed ideal. The beauty of this recipe is that you can also prep everything, and simply pop it in the oven when required. Can work wonderfully when having a get together at home.
The puff pastry I make at home is more like a rough puff, which means its just as rich, with less flakiness. The concept in rough puff, is that you fold and roll it a lot less than you do with true puff pastry. You can find the recipe for my rough puff here.
For the tart:
- Cherry tomatoes, halved
- Mushrooms, sliced
- Olives, sliced
- Chorizo, sliced
- Parmesan cheese, grated or Ricotta
- Parsley, chopped
So once you’ve made the rough puff, its chilled, and rolled out, ready to be used, take a medium sized round cutter, and cut circles, laying them out on a baking tray lined with paper. Using a round cutter that’s about a centimeter smaller, lightly cut smaller circles into the big ones, making sure you don’t go all the way through the pastry.
Bake the cold puff pastry at 170C for about 15 minutes, or until you begin to see layers forming.
Its time for toppings! Sprinkle on some grated parmesan, layer the chorizo, mushroom, tomatoes, olives and some more parmesan and continue baking.
Another 15 minutes at 180C.
Once out of the oven, serve hot with some chopped parsley as a garnish.