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Chorizo, asparagus and manchego tarts recipe
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These savoury tarts are so simple to make and packed full of spring flavour. Golden, light-as-air pastry topped with smoky chorizo, nutty asparagus and creamy Manchego – baking in the oven makes these beautiful bites, which are perfect for picnicing, gorgeously gooey. See method
Ingredients
- 320g pack ready-rolled lighter puff pastry, at room temperature
- 2 tsp milk
- 100g chorizo, thickly sliced
- 125g asparagus tips, each cut into 3
- 4 tbsp soft cheese
- 75g Manchego, grated
- 90g pack babyleaf and rocket salad, to serve
Each serving contains
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Energy
2100kj
505kcal
25%
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Fat
33g
47%
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Saturates
16g
82%
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Sugars
2g
2%
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Salt
2.3g
38%
of the reference intake
Carbohydrate 32.3g
Protein 18.6g
Fibre 0.3g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on its paper and cut out 4 x 11cm squares. Using a sharp knife, mark a border 1cm in from the edge and score the centre. Transfer to a baking tray lined with nonstick baking paper and brush the border with the milk. Bake for 10 mins, until puffed.
- Meanwhile, heat a griddle pan over a high heat. Dry-fry the chorizo for 2-3 mins, until crisp. Remove from the pan and drain on kitchen paper. Put the asparagus in the pan and griddle for 1 min.
- Flatten the pastry centres, then fill each with 1 tbsp soft cheese. Divide the chorizo and asparagus between each, then scatter over the Manchego. Return to the oven for 10 mins, or until the cheese has melted and the pastry is golden. Serve with the salad.
See more Savoury baking recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.