Charlotte Hume's Carrot and Chorizo Tart

Name: Charlotte Hume's Carrot and Chorizo Tart
Cook time: 60 min
Total time: 60 min
Cuisine: International
Ingredients: 375g ready rolled shortcrust pastry; 2 medium carrots finely grated; ½ tbsp olive oil; 75g chorizo sausage chopped; 115g bacon lardons; salt and freshly ground pepper; 200ml reduces fat creme fraiche; 60ml milk; 3 medium eggs beaten; 75g finely grated parmesan cheese

Over a year ago 3,086 views

Cook: 60 mins

Main Course 🎉 Party Food 👨‍👩‍👧‍👦 Family Food

Ingredients

Accompaniment

Description

This tastes a little smoky and mildly spicy. My son Freddie didn’t notice the carrot but loved the chorizo.

Method

1
1. Preheat the oven to 190C/170C fan/375F/gas 5. Line a 23cm quiche or flan tin with the pastry.
2. Prick the base of the pastry with a fork, line with greaseproof paper and baking beans and bake blind for 10 minutes. Remove the beans and paper and bake for 7 minutes more.
3. Squeeze out any excess moisture from the grated carrot. Add the olive oil to a pan and gently fry the carrot with the chopped chorizo and bacon lardons for 10 minutes. Season.
4. Add the crème fraîche and milk to the eggs and beat together. Stir in the parmesan cheese.
5. Spread the carrot and chorizo mixture evenly across the pastry case.
6. Pour the egg mixture on top. Bake in the oven for 30 minutes or until golden brown on top.