Potato, Chorizo & Gouda Tart

INGREDIENTS

• 1 x roll of careme puff pastry (375g)
• 2 x medium potatoes 
• 200g chorizo (cut in 20 pieces)
• 5 x dried bay leaves
• 2 x cups Gouda (grated) 
• olive oil
• salt

METHOD

1. Preheat the oven to 180 degrees.
2. Place the roll of puff pastry onto the bench approximately 30 minutes before starting the recipe to allow it to come to room temperature before rolling it out.
3. Prepare the potatoes by slicing the potatoes into roughly thin slices then place on a baking tray and top with olive oil. Bake the potato slices in the oven for 20 minutes then set aside (see note below). 
4. Prepare the chorizo by cutting it into 20 medium-thick pieces and then place them in a hot pan. Cook each side until slightly crisp. There is no need to add any cooking oil because the chorizo will release enough oil on its own. Once cooked remove the chorizo pieces from the pan but keep the pan on the side to use the oil in it for a later step.
5. Grate the Gouda cheese and set aside. 
6. After the pastry has come to room temperature it can be used. Using your hands just roll out the pastry so it’s flat, don’t use a rolling pin. We want to keep the shape and thickness of the pastry. Place the pastry onto lightly greased baking paper and onto a baking tray. 
7. Using a knife just lightly cut into the pastry creating a rectangle – cut into it 1 cm from the edge (see note).
8. Using a brush, dip it into the pan with the leftover chorizo oil and then brush the edges of the pastry with the oil. 
9. Place the grated Gouda cheese evenly around the tart, followed by the potatoes, chorizo and bay leaves.
10. Place in the oven and bake the tart for 30 minutes.
11. Remove from the oven and eat immediately while still warm!

Notes:

• The potatoes will be cooked twice, the first time is just to cook through the potato slices and then once again when the potato slices are arranged on the tart. 
• Slightly cutting into the pastry will help the edges rise. 

Prep time: 20 minutes.
Cook time: 50 minutes.
Serves 8 individual pieces.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.