ONE TRACK {CHORIZO/TART} MIND!

Macadamia Parmesan Pastry base

Oven Ready Chorizo Pesto Flan

Two tart posts in a row (almost)?? And chorizo…sorry guys, but I ate something similar at a cafe recently and as usual, figured I could improve it!

Just a word, well a rant actually. I know I appear to happily write away to myself, churning out a {delicious} recipe a week on average, but my stats are telling me there are at least 1500 of you a month that drop by, so how about a mention? I of course have my regulars and thanks to both of you, (hahaha) but seriously, I don’t get paid a million $$ and in fact the best that I can claim is the occasional food/product gift. Comments just keep me hanging in there and help me remember why I’m here. Rant complete.

SO, back to the tart at hand! There are a few processes involved in this recipe, but should you feel the need for speed, you can always purchase pesto, roasted capsicums and of course, pastry shells…but all at your own risk. And I must say, that for a gal who loves all things pastry, this is a fragrant, crispy, flan base that could almost be eaten in it’s own right as crackers…hmnnn, there’s a thought…oh wait, almost did that already!

Of course with the good ole Thermomix, nothing takes that long really, so start your engines…lets get cracking!

NEED:

1 batch Pesto thinned down with juice 1-2 lemons

Pastry;

75g parmesan

150g roasted and salted macadamia nuts

210g plain flour

1 egg yolk

sea salt and cayenne pepper to taste

1tsp mustard powder

65g ice cold water

Filling;

500g (when peeled and de-seeded) pumpkin cubed

4 small red onions peeled and cut into thin wedges

2 tbsp dark brown sugar

sea salt to taste

EVOO to taste

3-4 tbsp red wine vinegar

2 roasted and peeled red capsicums (red peppers)

2 chorizo sausages sliced thinly

few handfuls baby spinach

250g crumbled feta

DO:

Make pesto and set aside.

Preheat oven to 200oC.

Make pastry by placing parmesan into Thermomix bowl and milling until fine, about 20 seconds on speed 8.

Add macadamias and mill for 8 seconds on speed 8.

Add remaining ingredients and mix for 10 seconds on speed 4 or until a crumbly mixture forms. Tip out onto floured board and bring together with hands to form a disc. Line 1 or 2 loose bottomed flan tins, (I used a rectangular tin and had almost enough for a second 23cm round tin) and place in freezer for 30 minutes.

Blind bake for 15 minutes until golden around edges. Cool.

Filling;

Prepare pumpkin and onion and place onto baking paper lined tray. Sprinkle onion with brown sugar. Salt vegetables and drizzle with EVOO and Red Wine vinegar. Roast for 30 minutes in 200oC oven, stirring once if necessary to help even caramelization.

Layer the cooked pastry shells with roasted onion and pumpkin, strips of red capsicum, sliced chorizo,  a few spinach leaves and the crumbled feta. Drizzle generously with the pesto and return to 160oC oven for around 10 minutes or until the chorizo is sizzling and the spinach wilted.

Serve immediately, or refrigerate and serve sliced cold.

NOW don’t make me get cranky, tell me via comment what your favourite tart is, and we’ll all stay friends!