This smoky chorizo & black olive tart is rustic perfection. Buttery wholemeal pastry packed with melty cheese, crispy chorizo, and herby goodness. Topped with zingy rocket and baked golden, it’s your next crowd-pleasing weekend bake.

Recipes, styling & photos Emma Boyd

Serves 8, Prep Time 10 minutes, Cook Time 40 minutes

1 cup wholemeal flour

1 cup white flour

½ tsp sea salt

175 g butter, cubed

1 egg

2–3 tbsp yoghurt (milk or cream is fine too)

2 tbsp olive oil

1 medium red onion, sliced into rounds

1 egg

75 g crème fraiche

2 cloves garlic

75 g Colby cheese (Edam or Tasty is also fine), coarsely grated

100 g Parmesan cheese, finely grated

20 black olives, pits removed, roughly chopped

2 tsp fresh thyme, leaves removed from stalks

2 tbsp finely chopped parsley

1 chorizo sausage, sliced thinly on the diagonal

good handful of rocket leaves

olive oil

lemon juice

Preheat the oven to 180°C and line a baking tray with baking paper, and if you have a pizza stone put this in the oven. Put the flours and salt into a food processor and process to combine. Add in the butter cubes and pulse until just combined. Add in the egg and 2 tablespoons of the yoghurt, then pulse again. You know that you have added enough liquid when the pastry starts to fall away from the sides of the food processor and when you grab a bit between your fingers it should stick together when pressed. Add more liquid if needed, a little at a time. Once ready, turn out onto a clean, floured bench and bring the pastry together into a disc. Put into a large resealable bag and into the fridge to rest while you prepare the filling. 

Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and add in the sliced rounds of onion, keeping them together. Brown on one side before carefully turning over with a fish slice and browning on the other side. Remove from the heat and set aside. 

Put the egg, crème fraiche, garlic, cheeses, olives, thyme and parsley into a bowl and mix well to combine. Roll the pastry out on the baking paper on the tray (use a little flour here) until it is roughly 35 cm in diameter. Spread the cheese mixture out over the pastry leaving a 3 cm border. Arrange the onion rings on the pastry, pulling the middle rings away from the outer ones so that each whole slice is divided in two. Arrange the chorizo slices in between the onion. Fold the edges over the filling, crimping where necessary. Put into the oven on top of the pizza stone and bake for 30 minutes, turning once halfway through cooking so that it browns evenly. Remove from the oven. Dress the rocket leaves with some olive oil and lemon juice and scatter over the tart before serving.