Something a little bit summery for you on the blog today, Chorizo & New Potato tarts. Choose a good tasty Chorizo for these tarts and you’re onto a sure fire winner!
1 x qty Savoury shortcrust pastry, recipe here
1 x red onion, diced
1 clove of garlic, finely chopped or grated.
1 small red chilli (optional)
Salt and pepper
100g sliced chorizo
150g new potatoes, boiled
60ml double cream
1 egg yolk
1 egg, large
Salt and pepper
Makes: 6 small or 1 x 8 or 9” Tart
Make up the pastry following the directions here, wrap it in clingfilm and let it rest in the fridge for 30 minutes.
Prepare the filling. Boil the new potatoes until cooked, drain and allow to cool.
Gently fry the diced red onion in a little oil until softened. Add the garlic and gently cook for another minute.
Slice the chorizo into slices about pound coin thickness and add to the pan, along with the chopped red chilli. (You can leave out the chilli if you don’t like it)
Fry until the chorizo softens and releases its oil to coat all the ingredients in the pan and season well with salt and pepper. Take it from the heat and transfer to a bowl to allow to cool.
Once the pastry has rested take it from the fridge and cut it into 6 equal portions.
Roll out each portion between two pieces of clingfilm. Take away the top sheet and using the clingfilm layer to help you lift place the pastry into the tart tin (keeping the clingfilm to the top 😉 ). Gently press the pastry into the tin before removing the clingfilm.
Because of the fat content in the pastry there’s no need to grease the tins.
Trim the pastry roughly leaving an overhang with a pair of scissors and set it onto a baking tray. Line each tart tin with pastry in the same way.
Prick the bases of each tart case with a fork and place the tray into the fridge to set them firm for 30 minutes.
Preheat the oven to 180c (fan)/200c/Gas Mark 6.
Line each tart case with a piece of crumpled baking paper and fill with baking beans or dried rice.
Bake them in the oven for 8 minutes before removing the beans and paper and baking for a further 7-8 minutes for the bases to cook through fully.
Once baked allow to cool fully.
Trim the edges of the tart cases neatly using a sharp knife in gentle strokes along the edge of the tin. Make sure the pastry is fully cooled for this otherwise the pastry will break.
Brush out any crumbs, slice the potatoes and divide them between the pastry cases then add the cooled filling.
In a jug beat together the double cream, milk, egg, egg yolk and season well with salt and pepper.
Fill up each tart case and bake them in the oven for 20-25 minutes until golden and set.
Serve warm or cold.
Chorizo New Potato Tarts
Ruth Clemens, Baker Extraordinaire