Tuesday, April 15, 2014

Chorizo, Red Pepper and Manchego Tarts

Chorizo tart


  • 3tbsp olive oil, plus extra for brushing
  • 11⁄2 red peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 2 cloves of garlic, peeled and chopped
  • 2 stalks of rosemary
  • Sea salt and freshly ground black pepper
  • 375g ready-rolled puff pastry
  • 125g Manchego cheese, grated
  • 100g thin slices of chorizo
  • Caperberries, to serve (optional)


  1. Preheat the oven to 220˚C/gas 8. Heat the olive oil in a frying pan and gently fry the peppers, onion, garlic and rosemary for 20 to 25 minutes, until the onion and red pepper are wonderfully soft and juicy.
  2. Season with salt and pepper, remove the rosemary stalks and leave to cool. Unroll the pastry, and either leave as a large piece or cut into eight individual rectangles. Sit the pastry on a greased baking tray and score a 5mm to 1cm border around the edge with the tip of a sharp knife.
  3. Brush with a little olive oil and spoon the onion and red pepper mixture over the top, inside the border. Scatter over half of the Manchego cheese, lay slices of chorizo, overlapping slightly, on top and then scatter with the remaining cheese.
  4. Place in the oven and cook for about 15 minutes, until the pastry around the edges is golden and the top is bubbling.
  5. These are delicious served warm, but if you are making them for a picnic, leave to cool and pack flat. Serve with the caperberries (available pickled from most delis), if using.

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