You Will Need
500g Packet puff pastry
50g (2oz) Chorizo, thinly sliced
15ml (1tbsp) Tomato puree
2 Large handfuls washed spinach
4 Happy Co Eggs – Whites, Biggies, Organic Seasoning
METHOD:
- Preheat oven to Gas 6, 200°C, 400°F
- Roll out pastry on a lightly floured surface to create a rectangle about 25 x 35cm.
- Using a knife lightly score a border about 2cm from the edge into the pastry.
- Place on a large baking tray lined with non-stick baking parchment.
- Randomly pinch the edges of the pastry to create a small edge to the tart – this will prevent egg white from running!
- Spread with tomato puree.
- Cover with a layer of spinach followed by chorizo slices, slowly crack eggs and tip onto the tart in random places. Season.
- Bake in preheated oven for about 20 minutes until filling is cooked and pastry golden and risen.
- Serve hot or cold - picnic, starter, lunch or brunch.
