Chorizo, Tomato and Feta Tart

Chorizo, Tomato and Feta Tart

Makes: 4
Prep: 20 minutes
Cook: 40 minutes

Ingredients
2 sheets shortcrust pastry, thawed
100g cherry tomatoes, halved
4 eggs
¾ cup cream
Salt and cracked black pepper
¼ cup grated extra tasty cheese
1 chorizo, sliced
70g Danish feta, crumbled
Baby rocket and spinach leaves, to serve

Method
Preheat oven to 180ºC.
Line the Pyrex Platinum Loose Base Wide Tart Pan with the pastry sheets and trim away any excess. Blind bake the pastry for 10 minutes.
Whilst the pastry is baking, place the tomatoes on a lined baking tray and cook for 10 minutes. Remove both the tomatoes and the pastry shell from the oven and set aside.
Whisk together the eggs, cream, salt and pepper. Stir in the grated cheese. Spoon the egg mixture in the pastry case and scatter over the chorizo, feta and baked cherry tomatoes.
Bake the tart for 20-25 minutes or until golden and cooked through. Serve warm or cold, topped with rocket and spinach leaves.

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