Spanish-style tarte flambée with chorizo

Ingredients

    Method

    1. Preheat the oven to 200 ° C top / bottom heat (180 ° C convection).

    2. Spread the tarte flambée dough on a baking sheet lined with baking paper. Peel the onion and cut into fine rings. Cut the chorizo ​​into fine cubes. Pluck the parsley leaves and chop finely. Grate the cheese.

    3. Spread the tarte flambée batter evenly with two thirds of the sour cream and season with salt and pepper. Cover the surface with onion rings, chorizo ​​cubes and cheese.

    4. Put the Pimientos de Padrón in a small baking dish mix with 1 tbsp olive oil and season generously with salt. Bake the tray with the tarte flambée on the middle rack and Pimientos de Padrón on the bottom rack in the oven for 12-16 minutes. TIP: If you want the typical tan on the pimientos, switch the oven to the grill function for approx. 2 - 5 minutes after you have taken the tarte flambée out of the oven.

    5. Peel the garlic and press into a small bowl, mix with the remaining sour cream, mayonnaise and half of the chopped parsley. Season to taste with salt and pepper.

    6. Take the tarte flambée out of the oven, garnish with the remaining parsley, portion and distribute on plates. Add the Pimientos de Padrón and enjoy with the dip.