Nobody wants to spend hours in the kitchen slaving over a hot stove in the middle of a heatwave so we came up with this simple heat-busting recipe bursting with the sunshine flavours of the Mediterranean. I loved the fact that the kids got involved with the cooking too !
Chorizo, Pepper & Egg Tart
ingredients : (for 4 tarts)
1 sheet of ready-made puff pastry
1tbsp olive oil
4tbsp tomato puree
1/2 red pepper
12 slices of chorizo
2 slices of Leerdammer cheese, cut in half
Juliette was very proud to branch out into real cooking, rather than just baking, for this recipe.
Heat the oil in a frying pan and cook the onion and red pepper until they are nice and soft.
Even Pierre was allowed to use a (relatively) sharp knife today, with strict instructions to mind his fingers ! Chop the puff pastry sheet into four pieces.
Cut a 1cm strip all the way round without cutting right the way through. Spread each piece with tomato puree. Put in the oven at 180° for 5 minutes for the base to cook slightly.
Lay strips of pepper around the outside, onion in the middle and chorizo on top. Put back in the oven for 10 minutes.
Break an egg on top of the chorizo.
Lay a strip of cheese on top of the eggs (to stop the yolk going rubbery, which is what happened the last time I baked eggs).
Pop back in the oven for 5 minutes until the white is set and the yolk still runny. (I slightly overcooked mine so the yolk was set too, which was a shame.)
Serve warm with salad and tomatoes.