Easy 4 ingredient chorizo tart

The recipe for this chorizo tart was given to me by a friend of mine who has a daughter at Abbis school. Both mum and daughter are enormously artistic. I am very jealous.

My favourite recipes tastes a million dollars but are crazy easy. This doesn’t disappoint. Only a few minutes to assemble and cook, but tastes delicious. My kids love it, and it makes a great appetiser or made in dinky portions a great canape or nibble with drinks.

Ingredients

(makes 24 mini tarts or 8 individual chorizo tarts). Bake in a pre heated oven for around 15 minutes at 185 degrees C.

320g puff pastry
200g tomato sauce (pasta sauce)
120g ready sliced chorizo
240g mature cheddar or manchego cheese grated

My friends recipe used thinly sliced onions -but I found the chorizo and cheese slid off too easily with the onion so I dropped that.

Method

I love chorizo, but it can by oily. I like to drain off as much of the fat as possible. This is hardly a low calorie option, so every little helps right?

Cook the chorizo in a dry frying pan to separate out as much of oil, pat the chorizo dry with kitchen paper and set aside.

Next roll out the puff pastry to around 3-4mm thick (or use the ready rolled pastry sheets for added laziness) and cut into squares / rectangles or little hearts like me – whatever size suits your needs. When I do canapes they are usually around 2.5cm by 4cm – my lunch time versions are about 12-14cm square. But I am also partial to a little heart shaped tartlet.

Spoon a small amount of tomato sauce up to the edges of the pastry.

It’s tempting to spread the sauce before cutting, especially with rectangle or square tarts, but then you will have no crust at all for picking up the tarts.