A delicious tart with gooey camembert and spicy chorizo, inspired by our love of baked camembert (and chorizo).
This tart is essentially a quiche, which we feel is a typically summery dish, but we feel that the smoky flavours make it more appropriate for these autumnal months. We added hot smoked paprika and some thyme into the pastry which both makes it taste and look great as it has a deep orangey-red colour, which is definitely a pastry recipe we’ll be using time after time from now on!
So, it’s probably appropriate for us to talk about the bake off, as we’re posting this around the time we’d normally be putting up our GBBO bake for the week (you can see our others here) But honestly, we decided to protest this week’s theme of Tudor week as in our opinion marzipan is gross, the biscuits from the technical challenge were gross, and oks the pies for the signature was okay but that’s basically the same as what they did last year for Victorian week, and we already made a some delicious chicken, chorizo and red wine pies that there was just no need to improve upon!! (yes we have a chorizo obsession…)
Not everyone blind bakes their pastry for quiches, but we do as it eliminates any worry of soggy bottoms!! To make sure our pastry stayed super crisp we blind baked the pastry with baking beans for 10 mins, then removed the beans and brushed on a little egg wash and baked for further 5 mins, this just help to seal the pastry from the filling while you bake it! We also don’t trim our pastry until after we’ve blind baked the case as it means that the pastry can shrink a little before it gets trimmed but it’s tidied up before you pour in the filling which stops any extra mess down the line!
We really enjoyed eating this warm as the camembert was melted and all gooey and delicious!
- 100g cold butter
- 225g plain flour
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 50ml cold water
- 100g chorizo, cubed
- 200g camembert
- 4 eggs
- 50ml cream
- 1 tsp paprika
- 1 tsp thyme
- salt and pepper to taste
- Place your flour, butter, paprika and thyme in a food processor and pulse until you have a breadcrumb like texture.
- Then pour in water a little at a time whilst still pulsing until your pastry starts to come together.
- Tip it out onto the work top and form into a ball, wrap with cling film and leave to chill in the fridge for 20-30 mins.
- Once chilled, roll the pastry out to 3-4mm thick and line a 20cm wide pastry tin with it, preferably one with a removeable base. Make sure to push the pastry into all the corners.
- Prick the base with a fork and blind bake filled with baking beads or dried beans or lentils, making sure to cover the pastry with baking paper before you pour these in.
- Blind bake at 200C for 10 mins, then remove the baking paper and beads, brush the base with a little egg wash and bake for another 5 mins.
- While your pastry is blind baking, whisk together the egg, cream and seasoning in a bowl and thinly slice your camembert into small wedges.
- Once the pastry case has blind baked lay your slices of camembert in concentric circles so the completely cover the pastry, the sprinkle over the cubed chorizo and pour in the egg mixture.
- Bake at 220C for 15-20 mins until your filling is cooked through.
- Remove from the oven and allow to sit for about 5 mins before taking it out the tin.
- This is best served warm, fresh from the oven.
p.s. apologies some of the photos aren’t the greatest, the camera battery died on us and we were too eager to eat this to wait for it to charge… so phone cameras it was!