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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Pork pie
This pizza-style tart uses potato pastry as a base, and this recipe can be found on this site. Serve with a salad – watercress and cherry tomato is good – for an easy family meal.
1 person made this
- 1 quantity Herbed potato pastry, flavoured with 1 tbsp chopped fresh basil (see recipe on this site), chilled for 30 minutes
- Tuna and chorizo filling
- 8 shallots
- 100 g (3½ oz) chorizo sausage, thinly sliced
- 1 red pepper, seeded and thinly sliced
- 1 yellow pepper, seeded and thinly sliced
- 140g (5 oz) tomato passata
- 1 can tuna in spring water, about 200g, drained and flaked
- 30 g (1 oz) stoned black olives, halved
MethodPrep:1hr30min ›Cook:15min ›Ready in:1hr45min
- Preheat the oven to 190°C (375°F, gas mark 5). For the filling, place the shallots in a heatproof bowl and pour over enough boiling water to cover. Leave for about 5 minutes, then drain. When the shallots are cool enough to handle, peel and quarter.
- Place the potato pastry dough on a non-stick baking sheet and roll out to a 28 cm (11 in) round. Bake for 20–25 minutes or until light golden.
- Meanwhile, gently cook the chorizo in a non-stick frying pan. When the oil starts to run from the sausage, add the shallots and cook for 2–3 minutes or until the shallots are glazed. Add the red and yellow peppers, and cook for a further 1–2 minutes to soften.
- Spread the passata evenly over the surface of the pastry round, leaving a border clear. Top with the shallot, pepper and chorizo mixture. Scatter over the tuna and olives.
- Bake the tart for 15 minutes or until the exposed edge is golden brown. Serve hot, cut into wedges.
For a potato tart with sardines and red onion, spread the tomato passata over the surface of the potato pastry base, then top with 1 red onion, thinly sliced, and 1 seeded and thinly sliced red or yellow pepper. Drain 2 cans of sardines in olive oil, about 120 g each, and flake into large pieces. Scatter over the tart together with 6 thinly sliced midget gherkins. Bake as in the main recipe.
Potatoes are a classic source of starchy carbohydrate for everyday meals. Their value as a nutritious and satisfying food was appreciated during the Second World War when the Ministry of Food made sure that they did not become rationed. * Processed tomatoes in passata contain a high amount of lycopene, a red carotenoid pigment that helps to protect against heart disease and some forms of cancer. * Chorizo is quite high in fat, but as the paprika-flavoured oil oozes out on cooking, no extra oil need be added to the pan for glazing the shallots.
Each serving provides
A, B12, C, selenium * B6, folate, niacin * B1, E, calcium, copper, iron, potassium, * zinc
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Scrambled eggs, potato and chorizo
Slice the onion and sweat in a frying pan with a dash of extra-virgin olive oil until golden brown.
In a separate frying pan, fry the potatoes in extra-virgin olive oil together with the sliced garlic.
When they are cooked, but before they turn crispy, take them out of the frying pan to drain off some of the olive oil. Then add them to the other frying pan with the onions and cook over a low heat.
Pour off some of the olive oil used to fry the potatoes and then add the cubed chorizo and fry. When done, add the chorizo to the other frying pan with the onions and potatoes.
Now use the same frying pan to fry the eggs with a spoonful of olive oil, taking care not to cook the yolk. You can then either break the yolk in the frying pan and stir it in with the other ingredients or serve it on top of the potatoes and chorizo on each plate for people to break for themselves.
Herb and Citrus Marinated Olives for #SundaySupper
The table had stacks of little plates in the middle. Beside them was a container filled with flatware. We knew something was different about this place. We just didn’t know what it was at first. One look at the extensive menu gave a clue to a new dining experience ahead. Everything that was offered came in small servings. A conversation with the waiter revealed we were about to have Tapas for the first time. This was many years ago at a restaurant we happened upon while on vacation. Since then we have enjoyed Tapas often. The one that I start with each time is citrus and herb marinated olives.
What are Tapas? The word comes from the Spanish verb “tapar” which means to cover. There is quite a history of it in Spain including how meat and bread was used to cover glasses of sherry to keep fruit flies from flying into them. Brilliant restaurant and bar owners expanded on it and started serving little plates of food to go with wine and cocktails. It was a trend that took off and is popular around the world.
Herb and Citrus Marinated Olives are hard to resist. At least they are for me. It bumps up the glorious salty goodness of mixed Greek olives with citrus brightness and herbal earthiness. Which herbs to use? The ones you like or have on hand. I used parsley, rosemary, and thyme because it is what I have growing around my house this time of year. In the summer I might switch out or add oregano, mint, chervil, and more.
Do you enjoy Tapas or want to see more? You are in luck! Sunday Supper contributors have put together a fabulous array of recipes to share. I can’t wait to see each one. Scroll down to find the list with links that will take you to them with a simple click. Special thanks to the lovely Constance of The Foodie Army Wife for hosting this event. Also take a look at Shrimp Arnean which is a great appetizer that can also be served as Tapas.
Start by whisking the dressing ingredients together.
Then mix the crispy leaf salad with the rocket and arrange about one-third on a large serving plate. Layer up with the beans, peppers, Sunblush tomatoes, tuna and artichokes and the rest of the leaves, seasoning as you go. Scatter the grapes and olives on top, then finally drizzle the dressing over.
Serve immediately with, I would suggest, some Spanish tomato bread (pamboli) see the recipe below. Also included in our Cookery School you can watch how to make Spanish Tomato Bread in the video on this page.
- Paprika & Garlic Ostrich Fillets
- Belgian Blue Beef Olives
- Courgette & Chicken Bake
- Buckwheat Blueberry Pancakes
- Butternut Squash and Date Loaf
- Baked Fish & Chips
- Granola Crumble
- Lebanese Kebab Platter
- Spaghetti Meatballs
- Macaroni Cheese with Meatballs
- Turkey Cobbler
Food Cheats: If you want my food cheats for these recipes, they’re here Week 3.
How to make the most of tinned food
Cooking with tinned food can produce the most impressive dinners with minimum fuss and without breaking the bank – there’s so much more than baked beans or tuna mayo (although either on a fluffy baked potato is a mighty fine dinner indeed).
Try these recipes using tins for easy meals that seriously deliver on the flavour front.
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"This tasted so good. It's a great meal to make ahead when my kids come to visit."
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To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold.
Then add all the other sauce ingredients, stir and season with a little pepper – but no salt yet because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.
While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes.
After that drain it in a colander, return it to the saucepan presto pronto, and toss the sauce in it, adding the basil.
Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over – and have plenty of gutsy, 'tarty' Italian red wine to wash it down.
You can also watch how to prepare garlic and chillis in our Cookery School Videos on the right.