These Chorizo Puff Pastry Tarts make an ideal appetizer, snack or light dinner when paired with a crisp side salad. They’re quick to assemble and deliver a burst of flavour in every bite.
The recipe below uses D’Orsogna Mini Chorizo, available at the deli counter in many Woolworths stores. As they cook you’ll know they’re ready—the kitchen will be filled with the irresistible aroma of chorizo.
Stacking three layers of puff pastry creates a sturdy, crunchy base that holds the toppings neatly and puffs up beautifully when baked.
Ingredients
12 D’Orsogna Mini Chorizo, each sliced into quarters
4 sheets puff pastry, thawed and cut into 9 squares each (36 squares total)
Jar of caramelised onion
12 cherry tomatoes, halved
Mozzarella, grated
Sour cream, to serve
Italian herb mix, to serve
Method
- Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
- Cut each sheet of puff pastry into nine equal squares. Stack three squares together to make one thicker base and repeat to create 12 bases in total. Arrange the 12 stacked squares on the prepared baking tray.
- Spoon about a level teaspoon of caramelised onion into the centre of each pastry stack.
- Top the onion with two cherry tomato halves.
- Add slices of D’Orsogna Mini Chorizo and finish with a sprinkle of grated mozzarella.
- Bake for about 15 minutes, or until the pastry is golden and fully puffed.
Serve the tarts warm with a dollop of sour cream and a light sprinkle of Italian herb mix.
Makes 12. Best enjoyed the day they are made.
This post is sponsored by D’Orsogna.
