Rêveuse Recipe: Delicious and homely caramelised onion, tomato and chorizo shortcrust tart

Rêveuse Recipe: Delicious and homely caramelised onion, tomato and chorizo shortcrust tart

With the end of Christmas and New Year's, in our household, we're always left with lots of tid bits/ leftover raw ingredients in our fridge that almost seems like a mismatch of different cuisines. However with a bit of thought and creativtity we managed to conjure up an utterly delicious and heartwarming savoury tart. Our main ingredient that we wanted to use up was the pre made jus rol shortcrust pastry, where we had used half of it to make an apple tart for our Christmas dessert. We also had lots of cheese and chorizo leftover from our cheese platter which added a lovely meaty, salty flavour to the tart, where the flavours dripped and infused into the tomatoes. The smell as you bake this tart us soo good, and almost smells like a pizza! You can also play around with the ingredients and use up what's leftover in your fridge and just make a vegetarian version. The addition of the veggies makes it nice and light, perfect for a heart-warming lunch to start off the cold new year!

125grams jus rol pastry (or you can make you're own)
plain flour to roll the pastry onto
6 cherry tomatoes sliced or 1/3 courgette thinly sliced
2 large cloves garlic sliced
Handful of cheddar cheese
1tbsp pesto sauce
10 slices of chorizo
1 red onion sliced
1tbsp balsamic vinegar
1tbsp red wine
olive oil
2tsp brown sugar

23cm tartlet tin
baking beans or soya beans

SERVES: 1 tart
DURATION: 1 hour

Prepare the tin and brush on some olive oil onto the tin and set aside. Roll out the pastry onto a floured surface, making sure that it is large enough to cover the round tin. Our pastry thickness looked about 1/2 a cm thick. 

Place the rolled out pastry onto the oiled tin and press into the grooves and sides of your tin. Cut off the excess pastry. You can use the offcuts to create designs on top of the tart or other sweet pastry treats!
Create indents into the pastry using a fork and bake in the oven with baking beads or soya beans placed on top of a baking paper inside it. Bake the pastry at 150°C for approx 8-10mins.

Prepare the caramelised onions by heating some olive oil in a small sauce pan. Once it starts to brown add in the brown sugar, balsamic vinegar and red wine and let it fry for a further minute. It should have a glossy wine coloured coat. 

Once this is done, your pastry is ready to take out of the oven. Spread on the tablespoon of pesto sauce on the pastry and scatter the caramelised onions before layering on the garlics, sliced tomatoes (or courgette) and chorizo. Finally, scatter on your desired amount of cheddar cheese. Sprinkle on some pepper to finish it off. 

Bake in the oven at 200°C for 30mins.


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