Chorizo and Chilli Chutney Tart

Posted 2015-01-20 by Lindsay Law ⇒ follow

Chorizo and chilli is an interesting combination and is one that does work well if balanced with the right flavours. In this case, I recommend accompanying it with a fresh, creamy salad like my Pomegranate and Festive Fruit Rice Salad

I developed this recipe from this vegetarian Feta, Tomato and Roasted Pepper Tart that I have previously made.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 6 servings

Ingredients
2 red peppers (or a combination of red, yellow, and orange)
1 tbsp vegetable oil
320g puff pastry
250ml chilli chutney
100g pre-sliced chorizo
250g cherry tomatoes
200g Feta cheese

Method

Preheat the oven to 220°C

Deseed and thickly slice the peppers.

Place in a baking tray, drizzle with the olive oil and give them a good shake to spread the oil. Bake in the oven for 15 minutes until they are starting to soften.

Unroll your pastry pack onto a baking sheet (if you are not using ready-rolled, it should end up being about 4mm thick). Using a fork, lightly prick the pastry all over its surface.

Spread the chilli chutney over the pastry, leaving a small gap around the edges. Mine was a really hot variety, so do be warned. If you are making it for children, you might want to leave a whol section free of the chutney!