Tasty, moreish little tartlets jam packed with flavours of spain. Perfect for a light supper or lunch and pair beautifully with a simple tomato & red onion salad.
They freeze really well so if you're flying solo just bake up a batch and whip out of the freezer when you fancy a taste of summer.
For the pastry
· 175g sifted plain flour plus extra for dusting
· 75g butter plus extra for greasing
For the filling
· 250g Manchego cheese grated
· 200g chopped chorizo
· 5 free-range eggs beaten
· 100ml milk
· 200ml double cream
· 2 sprigs fresh parsley
· freshly ground black pepper
1. To make the pastry, mix flour together with a pinch of salt, Rub in the butter until you have a breadcrumb texture. Add enough cold water to make the mixture come together to form dough, then wrap in cling film and rest it in the fridge for 30 minutes.
2. Roll out the pastry on a floured surface and parchment line a 22cm buttered flan dish. Or six small tartlet cases. Don't cut off the edges of the pastry, just let them hang over. Chill again for 30 mins.
3. Preheat the oven to 190C
4. Remove the pastry cases from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans or dried beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment paper and return to the oven for another five minutes to cook the base.(it should be a light brown colour.
5. Reduce the temperature of the oven to 160C
6. Sprinkle the Manchego into the pastry base and add the chopped chorizo.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle parsley over the top.
8. Bake for 30-40 minutes, or until set. (tartlets tend to be quicker so just check after 30 mins.) Allow to cool and set further.
9. Trim the pastry edges with a sharp serrated to get a perfect edge and then serve with a juicy tomato salad.
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