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Leek, manchego & chorizo tart

Leek, manchego & chorizo tart with the first slice cut away

Leek, manchego & chorizo tart

Name: Leek, manchego & chorizo tart
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 250g plain flour plus extra for dusting; 140g cold unsalted butter cut into cubes; 2 egg yolks; 100g chorizo finely chopped; 2 large or 3 medium leeks sliced into 1cm rings (see tip below); two pinches of sweet smoked paprika; 4 eggs lightly beaten; 70ml double cream; 60g manchego grated; ½ small bunch of chives finely sliced; green salad to serve

Esther Clark

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Serves 6

More effort

Prep: 30 mins

Cook: 55 mins

plus 1 hr 15 mins chilling and cooling

A star rating of 4.5 out of 5.6 ratingsRate

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Make the most of leeks and combine them with punchy chorizo, sweet smoked paprika and manchego in this savoury tart, made with a homemade pastry case

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Ingredients

Nutrition

Units:

MetricUS

250g plain flour

plus extra for dusting
140g cold unsalted butter

cut into cubes
2 egg yolks

For the filling

100g chorizo

finely chopped
2 large or 3 medium leeks

sliced into 1cm rings (see tip below)
two pinches of sweet smoked paprika
4 eggs

lightly beaten
70ml double cream
60g manchego

grated
½ small bunch of chives

finely sliced
green salad

to serve

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Nutrition: Per serving

kcal442
fat31g
saturates17g
carbs26g
sugars2g
fibre3g
protein14g
salt0.9g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Tip the flour, ¼ tsp salt and the butter into a food processor and pulse to fine breadcrumbs. Add the egg yolks and 2 tbsp ice-cold water and pulse again until the mixture clumps, adding up to 2 tbsp more water if needed. Tip onto a lightly floured surface and bring together into a disc with your hands, then wrap tightly and chill for 30 mins.
step 2

Roll the chilled pastry out on a lightly floured surface into a 30cm round. Use it to line a 22cm fluted tart tin, leaving any excess overhanging the rim, then chill for 30 mins more. Line the pastry case with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 10 mins more. Leave to cool, then trim away any excess pastry using a serrated knife.
step 3

Heat a large frying pan over a medium heat and fry the chorizo for 5 mins until beginning to crisp up. Remove to a bowl with a slotted spoon and set aside. Fry the leeks in the residual chorizo oil with a pinch of salt for 10-15 mins until softened, adding a pinch of paprika in the last minute. Remove from the heat and leave to cool for 15 mins.
step 4

Whisk the eggs, cream, most of the cheese and chives and some seasoning together. Spread the leek mixture into the base of the tart case, then gently pour over the egg mixture. Scatter with the remaining cheese, chives and paprika. Bake in the centre of the oven for 15-20 mins, then remove and leave to cool for 15 mins before serving with a green salad.

Recipe tip

If you don’t have leeks, fry 6 peeled and sliced banana shallots until well- caramelised, about 15 mins.

Recipe from Good Food magazine, January 2022

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A star rating of 4.5 out of 5.6 ratings

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