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Ingredients

  • 4 eggs
  • 75ml double cream
  • 2 tbsp plain flour
  • 1 tbsp thyme leaves, chopped
  • finely grated to make 4 tbsp parmesan
  • 50g sliced chorizo, chopped  
  • 50g sun-blush or semi-dried tomatoes, chopped
  • to garnish parmesan flakes and small thyme sprigs

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Generously butter a non-stick 12-hole tartlet or mini-muffin tin.

  • STEP 2

    Mix the eggs, cream and flour together. Add the chopped thyme, grated parmesan, chorizo, sun-blush tomatoes and season.

  • STEP 3

    Divide the mixture evenly between the tin holes and cook in the oven for 12 minutes until just set and becoming golden.

  • 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.

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