Chorizo Sun Tart
Ingredients
- Ingredients for 1 tart:
- 7 slices of HappyVore gourmet plant-based chorizo
- 2 sheets of puff pastry (or a plant-based alternative)
- 75 grams of pine nuts (or almonds)
- 10 to 15 cl of olive oil
- 1 bunch of basil
- Salt and pepper
- Sésame noir (optionnel)
The Step-by-Step Recipe
Step by step:
1/ Start by making the pesto: place the basil leaves in a food processor. Season with salt and pepper, then add the pine nuts and 10 cl of olive oil. Process until the pesto is smooth and creamy. Add more olive oil if needed and adjust the seasoning.
2/ To assemble the sun tart, start by unrolling one sheet of puff pastry—with the parchment paper still attached—onto a baking sheet. Spread the pesto over the surface and arrange the chorizo slices on top. Cover with the second sheet of puff pastry, pressing the edges together lightly.
3/ Place a small bowl in the center of the tart and cut even strips starting from the edge of the bowl and extending to the outside of the tart. Then twist the strips around themselves to form a "sun tart."
4/ Lightly brush the tart with oil and sprinkle with black sesame seeds. Bake for about 15 minutes at 190°C until the pastry is golden brown and puffed up.
5/ Serve the tart on its own as an appetizer or with a salad for a fun meal to share!
