Saturday, March 10, 2007
Carrot and Chorizo Tart
Ready rolled pastry, 2 medium sized carrots finely grated, 75 grams chorizo sausage chopped, 3 eggs, 200 ml half-fat creme fraiche, 50 ml milk, 100 grams bacon lardons, 75grams hard cheese like parmeggiano. Salt and Pepper. Half a tablespoon of Olive Oil.
1.Preheat the oven to 190 C/ 375 F/Gas Mark 5. Line a quiche tray with the pastry. Prick it and bake it blind for ten minutes, using greasproof paper with baking beans on top.
2.Finely grate the carrot and squeeze out excess moisture. Add half a tbsp of olive oil to a pan, gently fry the shredded carrot with the chopped chorizo and lardons for ten mins. Add salt and pepper.
3. Beat together the eggs, then add the creme fraiche and milk and beat again. Stir in the cheese.
4. Put the carrot, chorizo mixture evenly across pastry case. Pour egg mixture on top. Bake in the oven for 30 mins or until golden brown on top.
Writing a recipe down makes me feel a little uneasy. What if some of you try it and its completely awful and it blows apart my Stepford wife image? Freddie, who also has an alter ego because of this blog, didn't notice the carrot but loved the chorizo. He has recently adopted a statesmanlike air at the dinner table. Before this meal he uttered the words, "I'm doing this for My People."