The high humidity and early summer thunderstorms we've experienced this week have been great for the plants but rubbish for our appetite. So, we thought it would be good to lighten things up a bit with this light but very satisfying chorizo and shallot galette.
You don't need to be a baking genius because we're using a pre-made ready rolled puff pastry that you can pick up in any decent supermarket.
Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
- 100g cooking chorizo, sliced
- 8 shallots, quartered
- 1 sheet ready rolled puff pastry
- 2 roast peppers, sliced, from a jar is fine
- 125g mozzarella, torn into pieces
- 1 egg, beaten
- Basil leaves to serve
Method
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Heat the oven to 220C/200C fan/Gas 7.
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Cook the chorizo in a frying pan until crisp on each side. Remove with a slotted spoon and set aside. Reduce the heat and cook the shallots gently while you put together the rest of the tart. Don’t over brown the chorizo and shallots as they will continue to cook in the oven.
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Unroll the pastry and gently pull out the long sides and trim off the corners so it becomes more circular. Lay it on a non-stick baking tray.
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Leaving a 3cm border of pastry clear, fork lots of small holes in the centre area of the pastry then scatter with the chorizo, pepper, chunks of mozzarella and finally the shallots. Carefully fold the edges of the pastry up to slightly overlap the edges of the filling. Brush the crust with egg wash and bake in the oven for 30-35 minutes until the pastry is crisp and puffed up and the filling is dry and browned.
- When ready to serve scatter with basil leaves.
Recipe courtesy of www.ukshallot.com
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
