Chorizo and Pesto Flan
Chorizo has always been one of my favourite ingredients. Largely because there is already loads of flavour in the sausage before you begin to use it in something else!
In Europe, chorizo is a fermented, cured, smoked pork sausage, which may be sliced and eaten without cooking. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. I usually refer to the cured version, which is a little darker in colour, somewhat tougher in texture (and therefore can stand being belted in the Thermomix) and yes, eaten alone without any further cooking.
This recipe uses the cured version. We love the mustard shortcrust, it is vibrant and tasty in its own right. Then add all the other colours and you are kind of eating a salad with pesto in a tart shell. It's a bit cute!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Hey Pesto You won't need the entire batch. Recipe
- 1 Batch Mustard Shortcrust Pastry ready to roll Recipe
- 500 Grams Butternut Pumpkin peeled, deseeded and cubed
- 1 Red Onion peeled and cut into thin wedges
- Pink Salt Flakes to taste BUY
- Extra Virgin Olive Oil (EVOO) to taste BUY
- 1 Tablespoon red wine vinegar
- 2 Capsicum/Pepper red, roasted and peeled (or use jarred capsicum)
- 1 cured chorizo sausage, sliced thinly
- 1 Handful baby spinach
- 150 Grams crumbled feta
Make pesto and set aside.
Preheat oven to fan forced 180°C.
Make pastry as per recipe. Roll out and line a flan tin. Freeze for 30 minutes.
Blind bake for 30 minutes. Cool.
Prepare pumpkin and onion and place onto baking paper lined tray. Salt the vegetables and drizzle with EVOO and Red Wine vinegar. Roast for 30 minutes in 200°C oven, stirring once if necessary to help even out caramelisation.
Reduce heat to 160°C.
Layer the cooked pastry shells with roasted onion and pumpkin, strips of red capsicum, sliced chorizo, a few spinach leaves and the crumbled feta. Drizzle generously with the pesto and return to oven for around 10 minutes or until the chorizo is sizzling and the spinach wilted.
Serve with extra pesto.
Serve immediately, or refrigerate and serve sliced cold.
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