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Chorizo and zucchini tartlets
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Whip up flavorful chorizo and zucchini tartlets in no time!
Ingredients:
  • 1 sheet (25cm) ready-rolled frozen puff pastry, just thawed
  • 2 chorizo sausages, thinly sliced
  • 2 zucchini, ends trimmed, thinly sliced lengthways
  • 100g semi-dried cherry tomatoes, drained
  • 50g goat's cheese, crumbled
  • 20.00 ml balsamic vinegar
  • 18.20 gm olive oil
  • 100g baby mesclun salad leaves, to serve
Instructions:
  • Preheat the oven to a toasty 220°C. Slice the pastry sheet into quarters. Press the pastry into the bases and sides of four 8cm x 3cm fluted tart tins with removable bases, letting the edges hang over. Chill the tins on a tray in the fridge.
  • Heat a large frying pan over high heat. Sear the chorizo for 2-3 minutes until browned all over. Transfer to a plate. Cook a quarter of the zucchini for 1-2 minutes each side until golden and just tender. Repeat with the remaining zucchini in three more batches.
  • Evenly distribute the zucchini, chorizo, and cherry tomatoes among the pastry cases. Top with goat's cheese. Bake in a preheated oven for 15-20 minutes, or until the pastry is golden and puffed.
  • Arrange the tartlets on serving dishes. Whisk together the vinegar and oil in a small bowl, then drizzle over the tartlets. Serve right away with optional salad leaves.

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