Chorizo, Asparagus & Manchego tarts

 

  • Ingredients

  • 1 x 320g pack ready-rolled lighter puff pastry, at room temperature
  • 2 tsp milk
  • 100g (3 1/2oz) chorizo, thickly sliced
  • 125g (4oz) asparagus tips, each cut into 3
  • 4 tbsp soft cheese
  • 75g (3oz) Manchego, grated
  • 1 x 90g pack babyleaf and rocket salad, to serve

 

  • Preheat the oven to gas 7, 220°C,
 fan 200°C. Unroll the pastry on its paper and cut out 4 x 11cm (4 1/2in) squares. Using a sharp knife, mark a border 1cm (1/2in) in from the edge and score the centre. Transfer to a baking tray lined with nonstick baking paper and brush the border with the milk. Bake for 10 minutes, until puffed.
  • Meanwhile, heat a griddle pan over a high heat. Dry-fry the chorizo for 2-3 minutes, until crisp. Remove from the pan and drain on kitchen paper. Put the asparagus in the pan and griddle for 1 minute.
  • Flatten the pastry centres, then fill each with 1 tbsp soft cheese. Divide the chorizo and asparagusbetween each, then scatter over the Manchego. Return to the oven for 10 minutes, or until the cheese has melted and the pastry is golden. Serve with the salad

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