A great colourful centrepiece requiring minimum effort. The flavour combination of smoky chorizo and watercress tart is a crowd-pleaser.

  • 25 mins
  • 4
  • Easy

Ingredients

  • 1 sheet ready-rolled puff pastry
  • 1 egg, beaten
  • 80g chorizo
  • 85g watercress
  • 120ml crème fraiche
  • 2 roasted peppers (from a jar is fine)
  • 100g mozzarella

Method

To make the chorizo & watercress tart: Heat the oven to 220C/200C fan/Gas 7.   

Lay the pastry onto a baking sheet score around the edge to make a 1cm border. Brush with egg wash then cook in the oven for 8 minutes until just golden.

While the pastry cooks, cut the chorizo into slices the thickness of a pound coin and cook in a hot frying pan until browned, remove from the pan and set aside. Tip away most of the chorizo fat, leaving behind just a coating on the pan. Reduce the heat and add the watercress. Toss over the heat until just wilted then remove from the pan to a bowl or plate and use a knife and fork to roughly chop then season. Slice the roasted peppers.

Once the pastry is cooked remove from the oven and gently press down the risen centre. Spread the crème fraiche over the tart, leaving the borders clear, then scatter over the wilted watercress, peppers and chorizo. Finally, tear the mozzarella over the top and return to the oven for 8-10 minutes until hot and bubbling.

 www.watercress.co.uk

About The Author

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

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