TO DRINK: Clos Malverne basketpressed Pinotage: rich and fruity.
Mushroom and chorizo tart TatinPrint Recipe
- 50g butter
- 1 garlic clove, crushed
- 250g mixed mushrooms
- ½ red onion, finely diced
- 150g chorizo, thinly sliced
- 500g ready-made puff pastry
- 30ml (2 tbsp) chives, snipped
- watercress, to serve
Preheat the oven to 220°C.
Heat the butter in a pan and gently fry the garlic, mushrooms and onion until soft. Stir in the chorizo andtransfer the mixture to a lightly greased 25cm cake tin.
Lightly roll out the puff pastry and cut a piece to fit over the top of the mushroom mixture.
Bake until golden and puffed, about 20 – 25 minutes.
Turn the tin over and unmould the tart. Serve garnished with the chives and wa