Ingredients (4 portions)

4 Pidy 8.5cm Blind Baked Tartlet/Quiche Cases
1 large tomato
160g mozzarella cheese
120g Chorizo (mild or spicy)
4 tbsp green olive tapenade
4 tbsp white sauce

Preparation

Slice the tomato and the mozzarella in thin slices.

Fill the bottom of the quiche with 1 tablespoon of the white sauce.

Place a slice of tomato and a slice of mozzarella on top of the white sauce, then add a few slices of chorizo.

Finish with a slice of tomato and a slice of mozzarella, and garnish with tomato and chorizo.

Heat for 10 minutes in a preheated oven at 175°C