Chorizo and Potato Tart
- Peter Sidwell
- Nov 4
- 2 min read
Chorizo and Potato Tart
This Chorizo and Potato Tart is a rustic, Spanish-inspired bake that combines crisp pastry with layers of smoky chorizo, tender potato, and creamy egg custard.The trick? Layering the filling vertically to get golden, crispy edges and pockets of rich flavour throughout.Perfect for a weekend brunch, a light dinner, or as a showstopping centrepiece for entertaining.
Timings
Prep time: 25 minutes
Cooking time: 40 minutes
Serves: 4–6
Ingredients
For the Pastry
375g plain flour
175g unsalted butter, cut into cubes
3–4 tbsp cold water
For the Filling
250g chorizo sausage, sliced thinly
500g potatoes, peeled and sliced thinly
1 clove garlic, sliced
2 shallots, sliced thinly
100g Manchego cheese, grated
Pinch of salt and pepper
1 tsp fresh thyme
6 large free-range eggs
400ml milk
100ml double cream
Method
Make the pastry
Add the flour and butter to a large mixing bowl. Rub together with your fingertips until the mixture resembles breadcrumbs.Gradually add cold water, a tablespoon at a time, and mix until it forms a smooth dough.Knead lightly on a floured surface, then chill for at least 20 minutes.
Prepare the filling
In a bowl, mix the chorizo, potato, garlic, shallots, cheese, salt, pepper, and thyme. Set aside.
Line the tart case
Preheat the oven to 170°C.Roll out the chilled pastry on a lightly floured surface to about 0.5cm thick.Line a 25cm tart tin (ideally perforated for an extra-crisp crust) with the pastry, pressing gently into the corners.Trim any excess pastry and prick the base lightly with a fork.
Assemble the tart
Arrange the chorizo and potato mixture inside the pastry case — stand the slices vertically for a crisp, layered top. In a jug, whisk together the eggs, milk, and cream. Place the tart tin on a baking tray in the oven, then carefully pour in the egg mixture to fill the gaps.
Bake and serve
Bake for 30–40 minutes, or until the custard is set and the pastry golden.Allow to cool slightly before removing from the tin.Serve warm with a simple tomato salad dressed with olive oil and sherry vinegar.
Notes
A perforated tart tin helps achieve an evenly baked, crisp base without blind baking.
Manchego adds a beautiful Spanish flavour, but mature cheddar or Gruyère also work well.
Discover even more flavour-packed dishes, kitchen tips, and inspiration in Peter Sidwell’s brand-new cookbook — Peter Sidwell’s Kitchen.Order your copy now and bring the joy of cooking into your home.
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