This Spanish-style potato–chorizo casserole is flavoured with sun-dried tomatoes and fresh tarragon.
Roll out the puff pastry between two sheets of SAGA Cooking Paper with a rolling pin until thin. Lift the bottom sheet with the pastry and place in a casserole dish. Trim off any excess paper. Peel the potatoes and onions, and slice them and the sausages before mixing with the sun-dried tomatoes. Spread over the pastry.
Break the eggs into a bowl. Boil the milk with the tarragon and strain it over the eggs. Mix the eggs and milk and then pour over the potato-sausage mix.
Bake in an oven at 180°C (200°C) for approximately 35–45 minutes. Garnish with tarragon sprigs and Parmesan cheese.