Gruyère & chorizo tarts

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/ gas 6/. Bake the pastry squares on a baking sheet for 10 minutes. Gently press down the centre of each, scatter over the Gruyère and chorizo, and crack on an egg. Bake for 5-7 minutes or until the eggs are softly set and the pastry golden. Scatter with parsley.

Per serving

556 kcalories, protein 20.4g, carbohydrate 35.1g, fat 38.1 g, saturated fat 15.8g, fibre 0.1g, salt 1.47 g

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• ilze

  21 November 2007

  ilze rated and commented on this recipe

  

  Quick, easy and delicious. Good choice for breakfast.

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• superkat

  01 August 2008

  superkat commented on this recipe

  Really like this - quick and simple, tastes great - and a good way of using up odds and ends of cheese.

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Ingredients

• 375g pack ready-rolled puff pastry , cut into 4 and tops pricked with fork
• 75g gruyère , cut into small cubes
• 12 slices chorizo , sliced
• 4 eggs
• small handful flatleaf parsley , roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 7 mins

Ingredients

• 375g pack ready-rolled puff pastry , cut into 4 and tops pricked with fork
• 75g gruyère , cut into small cubes
• 12 slices chorizo , sliced
• 4 eggs
• small handful flatleaf parsley , roughly chopped

Per serving

556 kcalories, protein 20.4g, carbohydrate 35.1g, fat 38.1 g, saturated fat 15.8g, fibre 0.1g, salt 1.47 g

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