Watercress, chorizo and pepper puff pastry tart

This watercress, chorizo and pepper puff pastry tart is a taste explosion, and a colourful dish that requires minimum effort. The flavour combination of peppery watercress, smoky chorizo and sweet roasted peppers is a total crowd-pleaser.

Ingredients (serves 4)

1 sheet ready-rolled puff pastry

1 egg, beaten

80g chorizo

85g watercress

120ml crème fraiche

2 roasted peppers (from a jar is fine)

100g mozzarella

Method

Heat the oven to 220°C (200°C fan/Gas 7).

Lay the pastry onto a baking sheet score around the edge to make a 1cm border. Brush with the egg mix, then cook in the oven for eight minutes until just golden.

While the pastry cooks, cut the chorizo into slices the thickness of a pound coin and cook in a hot frying pan until browned, remove from the pan and set aside. Tip away most of the chorizo fat, leaving behind just a coating on the pan. Reduce the heat and add the watercress. Toss over the heat until just wilted then remove from the pan to a bowl or plate and use a knife and fork to roughly chop then season. Slice the roasted peppers.

Once the pastry is cooked, remove from the oven and gently press down the risen centre. Spread the crème fraiche over the tart, leaving the borders clear, then scatter over the wilted watercress, peppers and chorizo. Finally, tear the mozzarella over the top and return to the oven for around 10 minutes, until hot and bubbling.

Recipe courtesy of watercress.co.uk