Leftovers Lunch: Caramelised Shallot and Chorizo Tart with Herbed Shortcrust Pastry

We’ve just moved into our new house and I’m up to my ears in boxes that need to be unpacked. My friend Mariette is coming for a visit with her three dogs (much to Harley and Billy’s delight) and I need to rustle something up for lunch. Off I go to the supermarket to pick something up, only to discover that I had left my handbag at home so had no wallet to pay 🙁 Oh dear, it was too late to make the trip back to the store so leftovers it had to be.

My refrigerator contained about a dozen old and wrinkled shallots and some new white onions with the green tops still attached, plus a bit of salted butter. My larder contained some flour and a bit of brown sugar and balsamic vinegar. And I had just brought some lovely rosemary back from our country house that would go nicely with the thyme in the pot outside. Leftovers lunch was therefore created with what was available, and it was to be a caramelised shallot tart on a herbed shortcrust pastry base. There really weren’t enough shallots and little white onions to fill the tin, so that’s where the chorizo came in 😉

I first made the easiest shortcrust pastry you’ll ever find using the recipe from Thermomix France. I only kneaded it for 35 seconds and it came out much lighter and flakier, so go for that amount of time. Then I dusted my board with flour and herbs and rolled them into the pastry as I rolled it into a round. Simple! Blind bake for 20 minutes at 200 degrees C or until nicely golden brown.
While the crust was baking, I gently caramelised the onions and shallots in some butter and oil, added some herbs and then the sliced chorizo to bulk it out. A bit of Balsamic vinegar and about a teaspoon of sugar gave it all a nice, dark, caramelised appearance and taste.
Next I plopped xxx arranged 😉 the caramelised mixture in the baked herby crust and set on a serving plate.

To accompany, I chopped some carrots with some Dijon mustard, olive oil and white wine vinegar to instantly dress and make an instant carrot salad – just 2 seconds/Speed 6 in my Thermomix!
Voilà! A delicious lunch created from what I had to hand. Mariette even asked for seconds, so I know it was good 😉
Bon appétit !

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