Tomato, Chorizo, Goats Cheese and Red Pepper Tart
4 large plum tomatoes
Salt and freshly ground black pepper
1 large red onion, thinly sliced
2 cloves garlic, chopped
375g puff pastry
100g Chorizo, thinly sliced
16 thin slices goats cheese
3-4 stalks fresh Rosemary
Preheat the oven to 200C/ gas 7
Heat 3tbsp olive oil in a frying pan and gently fry the red pepper, onion, Rosemary and garlic for 20 minutes. Remove the Rosemary stalks, season, and cool the mixture.
Roll the pastry and cut into 8 rectangles.
Place the pastry on an oiled baking tray and score the border edges 1cm with a sharp knife. Brush with olive oil and spoon on the mixture, keeping within the border. Lay 1 slice of goats cheese on each tart, then a layer of Chorizo followed by the tomatoes and finally another slice of goats cheese.
Bake in the oven for 15 minutes until the edges are golden brown and the topping is bubbling.
Eat warm with salad.
Can be eaten cold with a picnic or packed lunch.