340g/12oz plain flour
200g/7oz butter
2 egg yolks
3TBS cold water
Pinch of salt

2TBS olive oil
30g/1oz butter
4 large banana shallots, finely sliced
110g/4oz chorizo
15g/½oz basil leaves, torn
3 eggs & 2 yolks
290ml/½ pt double cream
55g/2oz cheddar, grated
55g/2oz parmesan, grated


Serves 8

1. Preheat the oven to 200c/400f/GM6/AGA – roasting oven floor.

2. For the pastry – pulse the flour, butter and salt in a magimix until the mixture resembles breadcrumbs. Mix the egg yolks and cold water, add gradually until you have a firm dough. You may need to add more water but add it very gradually. Remove, bring together, wrap in clingfilm and chill for 30mins before rolling or roll, line and then chill.

3. To line the tart tin – on a lightly floured surface, roll out the pastry to line an 11in/28cm loose bottomed tart tin or a 12”x 8” 31cm x 21cm rectangular loose bottomed tart tin.

4. To blind bake – Line the chilled, raw pastry case with a piece of baking parchment and fill with baking beans. Place on the top shelf of the oven for 15mins. Lift out the paper and beans, then place back into the oven for 5mins or until dried out. AGA – floor of roasting oven for 10-15mins.

5. Turn the oven down to 150c/300f/GM2/AGA – roasting oven floor.

6. To make the filling – heat the oil and butter in a saucepan, add the shallots and cook until really soft, 15mins or so. Keep the lid on the saucepan and every so often check the shallots to make sure they aren’t burning. Set aside.

7. Chop the chorizo roughly, then place in the magimix and pulse until the chorizo resembles breadcrumbs. Fry off until quite crisp and drain off any excess oil.

8. Spread the chorizo over the pastry base, then spread the shallots and basil on top.

9. Mix the eggs, yolks, cream, cheeses and seasoning. Pour over the chorizo, shallots and basil and bake in the centre of the preheated oven for 30-40mins/Aga for 25-30mins. Scatter basil sprigs over the tart and serve.

Think Ahead & Helpful Hints
Do not add too much extra water to your pastry dough because although it may make it easier to roll, it will increase the shrinkage when baked.
Blind baking helps to support the pastry sides and prevents the base bubbling up.
Some say when using an AGA you don’t need to blind bake the pastry because the floor of the roasting oven is so hot that it makes the pastry crisp aswell as cooking the filling but I always blind bake just to be sure.