300g plain flour
150g chilled butter cut into cubes
3-4 tbsp ice-cold water
For the filling:
225g chorizo stick
6 medium-sized potatoes
2 tbsp fresh thyme chopped
1 red chilli
5 free-range eggs
30g parmesan cheese
Rub the butter and flour together in a mixing bowl until it resembles a crumble texture.
Add cold water and stir into a ball of dough.
Place the pastry into the fridge for 20 minutes to rest while you slice up the filling ingredients.
Slice the shallots as finely as possible as well as the chorizo and potatoes.
Drizzle a little oil over the potatoes and season with salt and pepper.
Once the pastry has rested, remove it from the fridge and roll out the pastry to line a Crusty bake loose-bottomed tart case, you are looking to get the pastry approximately 1/2cm thick.
Press the dough into the corners and up against the sides to make sure it's a good fit.
Place the chorizo and potatoes into the tart case, layered standing up until you fill the tart.
Add the shallots into the gaps and sprinkle with thyme and chopped chilli
Trim the sides of the tart and place in a preheated oven for 25 minutes at 160°c.
Then whisk the eggs and add the grated parmesan cheese.
Pour the egg mixture over the potatoes and chorizo making sure you fill all the gaps then return to the oven and cook for a further 20-25 minutes.