Chorizo, asparagus and manchego tarts

• Meat

  • 100 g Chorizo

• Produce

  • 3 125g (4oz asparagus tips

• Dairy

  • 4 tbsp Cheese, soft
  • 75 g Manchego, grated
  • 2 tsp Milk

• Other

  • 1 x 90g pack babyleaf and rocket salad, to serve

Found on realfood.tesco.com

Description

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

Directions

• These savoury tarts are so simple to make and packed full of spring flavour. Golden, light-as-air pastry topped with smoky chorizo, nutty asparagus and creamy Manchego – baking in the oven makes these beautiful bites, which are perfect for picnicing, gorgeously gooey.  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 asparagus between 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. See more Savoury baking recipes As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. Textingredients Email recipe details Print recipe

Nutrition