Chorizo-leek phyllo tart

13 Sep

Chorizo-leek tart

We ate this chorizo-leek phyllo tart a few times over the summer. I’d cook it early in the day – tarts and quiches benefit from having enough time to cool and rest – and we’d eat for dinner with a green salad.

I’ve experimented with adding goat’s cheese, sundried tomatoes, and sliced olives, but didn’t feel the tart was improved by it.

The chorizo provides ample flavour, and without cheese, the cream and eggs bake to a silky, custard-like consistency.

Sometimes simple is best.
The original recipe is from Delicious magazine.

Chorizo-leek filo tart

  • 1/2 Tb olive oil
  • 100g cooking chorizo, diced
  • 4 baby leeks (or 8 spring onions), sliced lengthwise
  • 50g butter, melted
  • 4 large phyllo pastry sheets, cut in half
  • 2 eggs
  • 200ml double cream
  • salt and pepper
  1. Preheat the oven to 350°F (175°C).
  2. Heat the olive oil in a heavy frying pan over a medium flame, then add the chorizo and fry until crisp. Remove with a slotted spoon and drain on paper towel.
  3. Add the leeks to the pan and cook until softened. Set aside.
  4. In a mixing bowl, whisk together the eggs and double cream. Season with salt and pepper.
  5. Trim the phyllo sheets to fit a 20″ round loose bottomed tart tin.
  6. Brush the bottom of the tin with butter, then arrange a sheet of phyllo on top. Butter the phyllo, then add another sheet, continuing until you’ve used all the phyllo. Trim the edges.
  7. Scatter the chorizo and leeks over the phyllo, then pour over the egg-cream mixture.
  8. Place the tart on a baking sheet and cook for about 30 minutes, or until golden and set.

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