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Chorizo, spinach and egg tart
Chorizo, spinach and egg tart
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Start your day with this stunning breakfast dish that's as beautiful as it is delicious.
Ingredients:
  • Olive oil, to grease
  • 2 sheets (25 x 25cm) ready-rolled puff pastry, just thawed
  • 1 bunch English spinach, trimmed, washed with water clinging to leaves
  • 2 (about 250g) chorizo sausages, finely chopped
  • 40.00 ml coarsely chopped fresh continental parsley
  • 6 eggs
  • Salt & freshly ground black pepper
Instructions:
  • Preheat the oven to 200°C. Lightly grease 2 baking trays with oil. Lay out the pastry sheets on a clean surface. Trim a 1cm-wide strip from the edges of each sheet. Transfer the pastry sheets to the baking trays. Brush the edges with a little water and attach the strips to create a border.
  • In a medium saucepan, wilt the spinach by covering it with a lid over low heat for about 1 minute. Refresh under cold water, squeeze out excess liquid using your hands, and coarsely chop.
  • Sprinkle spinach over the pastry, then layer on the chorizo and parsley.
  • Bake in the oven for 10 minutes or until puffed and golden, swapping trays halfway through. Remove from oven, cover pastry with a clean tea towel, and gently press down in the middle to flatten slightly. Crack 3 eggs over the filling of each tart, season with salt and pepper. Bake for another 10 minutes until eggs are cooked to your liking. Serve immediately.

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