Plum tomato tart with Parmesan biscuit, avocado and chorizo

Ingredients

Fruit & Vegetables

  • 16 baby plum tomatoes
  • 1 avocado, ripe
  • juice of half a lemon

Dairy

  • 250g of salted butter
  • 100g of salted butter

Salad & Fresh Herbs

  • 4 sprigs of fresh thyme
  • 1 bunch of fresh basil
  • mixed salad leaves, to garnish

Oils & Vinegars

  • 50ml of Cabernet Sauvignon vinegar
  • 300ml of sunflower oil

Store Cupboard

  • 50g of dark muscavado sugar
  • 250g of strong bread flour
  • 2g of salt
  • 3 egg yolks
  • salt

Cheese

  • 100g of grated Parmesan

Delicatessen

  • 4 slices of chorizo