Pumpkin Fetta Chorizo Tart with Chillies in Lime & Tequila Syrup

Pumpkin Fetta Chorizo Tart with Chillies in Lime & Tequila Syrup

Ingredients:

Pastry:
400gm plain flour
250gm butter
100ml iced water

Mix flour and butter in food processor until it resembles
breadcrumbs, add water and mix until it forms a ball.
Rest for 1 hour in fridge covered with food wrap.

Topping:
450gm Chorizo sausage (thinly sliced)
500gm pumpkin
1 large Spanish onion
350gm Danish fetta
1 jar Chillies in Lime & Tequila Syrup
100ml olive oil
1 egg yolk

Slice onion thinly, sauté in a little olive oil until golden, add Tequila
Syrup and reduced until caramelized. Dice pumpkin (1cm pieces)
toss through olive oil, roast in hot oven for 5mins or until just
cooked. Roll out pastry on floured surface, cut into 6 circles, fold
and twist sides and place on oiled tray. Prick centre with fork and
brush pastry with a little egg yolk and water. Partly cook for about
7mins in moderate oven. Spread pastry base with onion mix,
scatter pumpkin, chorizo, diced chillies and then crumbled fetta.
Bake in oven for about 8mins at 180°c.

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