Warm Sillfield Farm British Chorizo and Cheshire Cheese Tart

recipe

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Try this impressive-looking dish that is deceptively simple to make and beautifully warming and flavoursome.

Ingredients

4 British chorizo sausages (standard size)
8 cherry tomatoes cut in half
1 lump of Cheshire cheese, grated
16 small broccoli florets, blanched for 30 seconds in boiling water and refreshed
8 button mushrooms, thickly sliced

Cook Time: 8 Total Time: 8min

Cook the chorizo sausages, leave to cool and cut into 10-12 chunks per sausage.
Roll out some puff pastry and cut into 4 squares about 14cm square and 0.5cm thick.
Crimp the edges with your fingers and prick with a fork. Place on silicone paper.
Arrange pieces of chorizo sausage, cherry tomatoes, broccoli florets and mushrooms on top, covering all the pastry right up to the edge.
Sprinkle over a little grated Cheshire cheese, which will melt and hold the rest in place.
Warm a baking tray in the oven on 180C/350F/Gas Mark 4 and slide tarts, still on the paper, onto the hot baking tray.
Bake in hot oven for 8 minutes.