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Kumara, chorizo & goat’s cheese tart
Kumara, chorizo & goat’s cheese tart
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Cozy cafe-style tart for a quick and comforting meal.
Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 400g kumara, cut into 1cm pieces
  • 350g (about 3) carrots, cut into 1cm pieces
  • 1/2 tsp ground coriander
  • 2.50 gm ground cumin
  • 2 eggs, beaten
  • 150ml thickened cream
  • 40.00 ml chopped coriander
  • 1 (about 100g) chorizo, casing removed, finely chopped
  • 80g goat's cheese, crumbled
  • Baby herbs, to serve
Instructions:
  • Preheat the oven to 200°C and line a large baking tray with foil. Press the pastry into a 4cm deep, 22cm round tart pan, trim the edges, and cover with baking paper. Fill with pastry weights or uncooked rice, then chill in the fridge for 10 minutes.
  • Spread kumara and carrot on a baking tray, sprinkle with spices, drizzle with olive oil, and toss to coat evenly. Season to taste. Bake vegetables and pastry case in the oven for 10 minutes. Remove pastry weights and baking paper from the tart pan, then bake both for an additional 10 minutes until the pastry is golden and vegetables are tender.
  • Let the vegetables cool a bit, then mash half of them. Combine eggs and cream, gently mix in coriander and all the vegetables. Season the mixture and pour it into the pastry case. Top it off with chorizo and goat's cheese, then bake until the filling sets, about 15 minutes. Let it cool for 5 minutes before serving.
  • Sprinkle tart with delicate baby herbs, slice, and enjoy with a fresh green salad.

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