Preparation: 5 minutes Cooking: 30 minutes Serves: 4
1 sheet ready-rolled puff pastry
1 egg, beaten
120ml crème fraiche
2 roasted peppers (from a jar is fine)
Heat the oven to 220C/200C fan/Gas 7.
Lay the pastry onto a baking sheet score around the edge to make a 1cm border. Brush with egg wash then cook in the oven for 8 minutes until just golden.
While the pastry cooks, cut the chorizo into slices the thickness of a pound coin and cook in a hot frying pan until browned, remove from the pan and set aside. Tip away most of the chorizo fat, leaving behind just a coating on the pan. Reduce the heat and add the watercress. Toss over the heat until just wilted then remove from the pan to a bowl or plate and use a knife and fork to roughly chop then season. Slice the roasted peppers.
Once the pastry is cooked remove from the oven and gently press down the risen centre. Spread the crème fraiche over the tart, leaving the borders clear, then scatter over the wilted watercress, peppers and chorizo. Finally, tear the mozzarella over the top and return to the oven for 8-10 minutes until hot and bubbling.