Portobello Mushroom, Chorizo and Thyme Magic Tarts (Delia)

Tempo

50 min (incl. mushroom pre-cook + cooling)

Picante

Dificuldade

Fácil

Rende

2porções

Ingredientes

Modo de preparo

01**Pre-cook mushrooms.** Preheat AFO to 200°C / gas 6 convection. Oil a small baking tray. Place mushrooms (gill-side up) on it; drizzle each with a few drops olive oil; season. **Bake 10 min.** Remove; let **cool 20 min** (this is crucial — hot mushroom under pastry = soggy bottom).
02**Assemble.** Take a puff pastry round; brush all over with beaten egg. Place a cooled mushroom in the centre (gill-side up).
03**Top.** Arrange chorizo slices on the mushroom in an overlapping circle.
04**Pinch up sides.** Bring the pastry edges up around the mushroom; pinch the edges to form a free-form border (like a galette). The mushroom + chorizo stays exposed in the middle.
05**Transfer** to baking tray with a palette knife / spatula. Brush border with beaten egg. Top with thyme sprigs.
06**Bake** at 200°C convection for **15-20 min** until golden-brown and puffed.
07**Serve hot** with dressed salad leaves (*folhas verdes com vinagrete leve*).

Portobello Mushroom, Chorizo and Thyme Magic Tarts (Delia)

Delia's "freezer-magic" tarts — pre-cooked mushrooms hidden in puff pastry with sliced chorizo and thyme sprigs. Quick assembly, perfect starter or light supper.

Heat: 1/5. From the chorizo. Mild Spanish chorizo = 1; spicy = 2.

Ingredients (makes 2 tarts)

2 frozen small individual puff pastry rounds (massa folhada redonda — Arosa or Jus-Rol in BR specialty)
2 portobello mushrooms (cogumelos portobello; king brown / Eryngii pode substituir)
A few small sprigs fresh thyme (tomilho fresco em raminhos)
50 g chorizo sausage, sliced thin (chouriço espanhol curado — San Rafael or Casa do Porco)
Olive oil (azeite de oliva)
1 medium egg, beaten (for glaze)

Notes

Chorizo type: dry-cured Spanish chorizo (curado) — not the soft fresh one. Sliced thin, it crisps in the oven. Chouriço portugues fresco is too wet for this.
Mushroom variety: portobello is mature and rich. Brown champignon grande or king brown / king oyster also good. Avoid white button — too watery.
Pre-cook + cool the mushroom — the recipe insists. Trust it.
Why "magic"? Delia's word — these can be assembled the night before, refrigerated unbaked, and baked from cold for 5 min longer.
Make-ahead: assemble through step 5; fridge 24 hr; bake from cold +5 min.
Freezer: can freeze assembled tarts unbaked. Bake from frozen, +10 min.
Variations: swap chorizo for sliced prosciutto + a smear of pesto; or with goat cheese crumbled in the gills before baking.
Pairing: dry sherry (manzanilla or fino) is the Iberian-tilt move; or a Tempranillo.