Ingredients
- eggs 4
- double cream 75ml
- plain flour 2 tbsp
- thyme leaves 1 tbsp, chopped
- parmesan finely grated to make 4 tbsp
- sliced chorizo 50g, chopped
- sun-blush or semi-dried tomatoes 50g, chopped
- parmesan flakes and small thyme sprigs to garnish
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Generously butter a non-stick 12-hole tartlet or mini-muffin tin.
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Step 2
Mix the eggs, cream and flour together. Add the chopped thyme, grated parmesan, chorizo, sun-blush tomatoes and season.
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Step 3
Divide the mixture evenly between the tin holes and cook in the oven for 12 minutes until just set and becoming golden.
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Step 4
Leave to cool for about 3 minutes before removing from the tray. Garnish with a flake of parmesan and a small thyme sprig.
