Chorizo & Tomato Tart With Dressed Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and chop (or grate!) your garlic

Combine the chopped garlic and soft cheese in a bowl with your ground smoked paprika, dried oregano, 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and a generous grind of black pepper

Stir it all together – this is your soft cheese mix

Chop your tomato[es] in half

Slice the tomato halves into thin slices

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Line a baking tray (or two!) with non-stick baking paper

Add the pastry rectangle[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Prick the inside of the border all over with a fork (this will stop you getting a soggy bottom!)

Tip: The pastry border will puff up to give you a nice crust!

Spread the soft cheese mix over the pastry, keeping it within the borders

Top with the sliced tomato, then put the tray[s] in the oven for an initial 10 min or until the tomato starts to soften

After an initial 10 min, remove the tray[s] from the oven and top the pastry with your diced chorizo

Return the tray[s] to the oven for a final 6-8 min or until the chorizo is crisped, the pastry is golden and cooked through and the edges have puffed up – this is your chorizo & tomato tart

While the tart is cooking, combine your cider vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of pepper in a bowl – this is your dressing

Wash your salad and pat it dry with kitchen paper, then add it to the dressing and give everything a gentle mix up – this is your dressed salad