Chorizo & butter bean tart

I wanted to cook but really wasn’t in the mood for making something elaborate, it has been a long and heavy week. I wanted something substantial, nourishing and comforting, that would use up lots of things in my fridge.

So what was it to be? Some lovely cooking chorizo that has been waiting patiently in my fridge, peeking out from behind some fennel, has been playing on my mind and that needed to be in the starring role. I also had some nice, plump organic butter beans cooked from dry waiting in the freezer – approximately equivalent to a tins worth. What better pairing? Add to that an onion, some garlic, hot spanish paprika and tomatoes and you’ve got a lovely spicy stew.

Now this could be alot more complex and often I make it so. It could have wine to enrich the flavour, lots of herbs would fit nicely, but for now, I am keeping it simple and quick, and it’s still delicious. Strong, bold flavours like chorizo and tomatoes speak (very loudly) for themselves.

I did promise someything pretty and heart shaped too so I decided to turn my stew into a tart. This would have been perfect for a Valentine’s post, were I not so busy – a rich red tart with a little heart shaped pastry top. I’ve been intending to make olive oil pastry for the longest time so thought that I would experiment. I had a look around to see how other people do this and came up with my own version – a garlic and parsley olive oil pastry crust that was quite nice The pastry is crumbly, almost biscuity, and perfect with the stew. It was a worthwhile experiment, I’ll be trying olive oil pastry again and seeing where I can take it.



1 tin tomatoes
1 tin butter beans
1 tsp hot spanish paprika
100g chorizo, diced
1 clove garlic, finely chopped
1 small onion, finely chopped


50 ml olive oil
2 tbsp water
175g plain flour
1 clove garlic
1 tbsp flat leaf parsley, chopped
1/2 tsp salt


Preheat the oven to 200 degrees celsius.

Sauté the onion over a medium heat until translucent, add the garlic and sauté for 30 seconds or so.

Add the chorizo and sauté for 3/4 minutes.

Add the tomatoes and paprika and cook for about 15 minutes. 5 minutes before the end add the butter beans. Season.

For your pastry: heat the olive oil with the water until almost boiling. Sift the flour with the salt and add the garlic and parsley. Add the hot oil & water mixture and fold until it comes together. Use your judgement here, I played with it adding more flour until I got the right proportions, add more flour if you feel you need to or water. Knead the pastry on a floured board and chill in the fridge until you need it.

Roll the pastry out between two sheets of cling film until a couple of mm thick – use 2/3 to line our tart case, mine was enough to make 4 small tarts about 4 inch in diameter. Cut out small heart shapes to place on top, one for each tart or a few for one big one. Put the heart shaped savoury biscuits on a seperate baking tray.

Bake the empty tart blind for 15 minutes or so, add your filling and add the biscuit tops to the oven and bake for a further 10 minutes.

Serve immediately with the biscuit tops.



Written by Niamh
Cooking and travelling, and sharing it all with you.