Saturday, June 07, 2008

Catalogna and Chorizo Tart

Maninas from Maninas: Food Matters is the host of this edition of Weekend Herb Blogging and this week I have something new -

catalogna rossa

Bit too esoteric? Maybe seeing the leaf would help...

catalogna rossa

This is the rather hard to find Catalogna Rossa - also known as Red Dandelion Catalogna. As a member of the Chicory family, it is much loved for its bitter flavour and when cooked, manages to keep that red colour. The levels of bitterness increase with age, so select younger plants (or the inner leaves) for use in salads - boiling will also help lessen those bitter flavours.

I'll be using this catalogna in a tart and I will be building up the red content - teaming it with that spicy red sausage, Chorizo, Spanish onions and some of those Sapphire potatoes.

catalogna and chorizo tart

Catalogna and Chorizo Tart

shortcrust pastry
1 bunch catalogna
1 red onion, sliced finely
1 chorizo, diced
2 sapphire potato, boiled until tender, sliced thickly
3 eggs
½ cup cream
½ cup milk

Prepare the Catalogna:
I like to divide the catalogna into stem and leaf sections as these require different cooking times - cut through the bunch at the point where the leaves stop. Place the leafy tops aside and chop the stems into small bite-sized pieces. The ones closer to the centre are the least bitter so you can cook these with the tops.

In rapidly boiling salted water, cook the stems until tender. Remove the stems and allow to drain then place the leaf tops in to cook. When they are tender, tip them into a colander to drain. When they are cool enough to handle, form into a ball and squeeze between your palms to remove the excess water - chop them roughly.

Make the filling:
Place a little olive oil and a knob of butter into a pan over a medium heat and when the butter has melted add the sliced onions. Cook until translucent - then add the chorizo. When the chorizo has browned add the catalogna stems - cook them for a few minutes and finally add the potato and catalogna leaves. Sauté for a few more minutes until the ingredients have intermingled.

Make the tart base:
Line a 20x28cm tart tin with shortcrust pastry - lightly prick the base with a fork and set aside to rest for 1 hour.

Cover the pastry with baking paper and pie weights and bake in a preheated 180°C/350°F oven for about 10 minutes - remove the weights and continue to cook for another 15 minutes or until the base looks dry.

Assemble the tart:

Place the eggs, cream and milk into a bowl and whisk until amalgamated.

Place the filling loosely into the tart case and then pour over the egg mixture. Bake in a preheated 180°C/350°F oven for about 30 minutes or until golden and cooked through. If you feel it is browning too quickly, drop the temperature and cover the tin with foil.

catalogna and chicory tart

Let it sit in the tart tin for 5 minutes before serving.

catalogna and chicory tart


  1. Sunday nights are always tricky as to what to make for supper. I think this tart will fall into everyone's favor.

  2. what interesting colours you have found for this tart (I confess at first sight I thought the catalogna was rhubarb - probably because I was cooking with this a few days ago)

  3. Thanks Nina - it made for a very enjoyable sunday lunch too!

    Thanks Johanna - when I took the photo I had exactly the same thought!

  4. AnonymousJune 09, 2008

    The catalogna looks very interesting - I've not come across it before. I will look out for it. Chorizo is one of my all time favourite ingredients too. This tart has me drooling!

  5. AnonymousJune 09, 2008

    Many thanks for the great entry!

    I've been trying to decide which photo to use - but I simply couldn't. They're all so beautiful. Please put me out of my misery and decide for me.... :D TA!

  6. AnonymousJune 09, 2008



  7. Sounds like my kind of tart! Especially with the chorizo and onions. Your special addition of catalogna is intriguing too. I'm going to snap it up if I ever come across it, and return to your recipe :)

  8. Thanks Helen - I hope you find some!

    Thanks Maninas - I think you chose a good one!

    Thanks Paz!

    Thanks Y - I've only ever seen it available from one particular stallholder so hopefully you'll find some too.

  9. I haven't seen this type of greens before. I'm growing something called "red kale" which doesn't seem nearly as red as this (although it's a tiny plant, so maybe the red will come.) Love the color of this, and the combination of flavors in the tart sounds wonderful.

  10. Thanks Kalyn - i'm sure the colour will come as it gets bigger though i think it's more of a purple red - it does look very lovely.


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