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Onion and chorizo tart

  • 0:10 Prep
  • 0:50 Cook
  • 4 Servings
  • Advanced


  • 2 tablespoons olive oil
  • 1 chorizo sausage, thinly sliced
  • 2 medium red onions, halved, thinly sliced
  • 1 tablespoon brown sugar
  • 200g grape tomatoes, halved
  • 1 sheet frozen ready-rolled puff pastry, partially thawed


  • 1
    Preheat oven to 200°C/180°C fan-forced. Heat half the oil in a 22cm (base) non-stick, heavy-based, ovenproof frying pan over medium-high heat. Cook chorizo, turning, for 1 to 2 minutes or until golden. Transfer to a plate lined with paper towel.
  • 2
    Heat remaining oil in pan over medium-low heat. Cook onion, stirring, for 10 to 12 minutes or until very soft. Add sugar. Cook, stirring, for 2 to 3 minutes or until caramelised. Add tomato. Cook, stirring, for 2 minutes or until just soft. Top with chorizo.
  • 3
    Trim pastry corners to form a circle. Place pastry over onion mixture, tucking in edges. Bake for 25 to 30 minutes or until golden. Turn out onto a plate. Slice and serve.

Source: taste.com.au


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