Sunday, 28 July 2013

Chorizo, Courgette and Ricotta Tart

I'm going to get a lot of stick for this post, not because the recipe isn't good but because of the ingredients. Lets just say...I drunkenly adopted the nickname 'Captain Courgette' recently; it's easier not to explain. But, mockery aside, this recipe is delicious. A recipe like this is simple, quick and really tasty. I made Goats Cheese and Caramelised Onion but, due to our abundance of courgettes in the garden , I thought I'd live dangerously and make something a little different!


All you need is:
2 courgettes
2 white onions, sliced
3 chorizo (cook at home ones)
1 tub of ricotta cheese
2 tbsp balsamic vinegar
2 tbsp light brown sugar
1 egg, beaten
Jus' Rol Puff Pastry - soo much easier to cheat than to make your own!
Salt & pepper, to season

Serve with fresh salad and minted new potatoes


First things first, preheat your oven to 180 (fan assisted) and lightly grease a baking tray.

I always par-cook things first when making these because you end up with charcoaled pastry if not!

Pop your chorizo on a baking tray in the oven to cook for 10-12 minutes.

While the chorizo is cooking, slice up your onion and fry on a low heat in a little oil/butter - the idea is to soften NOT brown. 
After three or four minutes, add the balsamic vinegar and sugar and stir. Leave to soften for a further five minutes (making sure you stir so they don't stick/burn)

Slice up your courgettes, fairly thinly and throw in the saucepan to soften for a three of four minutes.



While the courgettes are softening, roll out the puff pastry onto the greased baking tray


Baste the pastry with the beaten egg and fold over the edges a little to create a 'wall' - don't fold over too much as the pastry will obviously puff as it cooks!


After basting, spread out your caramelised balsamic onions.


When you've put spread out your base layer of onions, add your courgette and chorizo


Pop in the oven for 15 minutes.

After 15 minutes, take the tart out and stick a few generous blobs of ricotta on top.


Leave it in for another 5-10 minutes (make sure the pastry is golden not crozzled)


Cut up, dish up and dig in!




N xo

No comments:

Post a Comment