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Cherry tomato, zucchini and chorizo tartlets
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Chorizo adds a spicy kick to crispy tarts.
Ingredients:
  • 1 sheet (25cm) ready-rolled frozen puff pastry
  • 2 zucchini, trimmed, thinly sliced lengthways
  • 2 chorizo sausages, thickly sliced diagonally
  • 400g can cherry tomatoes, drained
  • Baby spinach leaves, to serve
Instructions:
  • Preheat oven to 220°C. Cut pastry sheet into quarters with a small, sharp knife. Line four 10cm (base measurement) fluted tart tins with removable bases with the pastry, making sure excess hangs over. Prick bases and sides of each tart with a fork. Bake on an oven tray for 15 minutes until golden brown and puffed. Reduce oven temperature to 160°C after removing tarts.
  • Heat half of the oil in a hot frying pan. Cook half of the zucchini for 1 minute on each side until they are lightly golden and tender. Transfer to a bowl and repeat the process with the remaining oil and zucchini.
  • Brown the chorizo in the pan, turning occasionally, for 2-3 minutes.
  • Layer zucchini, chorizo, and tomatoes in the pastry cases. Bake for 5 minutes or until warmed. Serve promptly with baby spinach leaves, if desired.

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