Warm chorizo & goat's cheese 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 1800C/gas 6. Cook the mushrooms in a little olive oil until softened, then scoop out. Roll out the puff pastry and cut into 4 x 14cm squares.
2. Crimp the edges with a knife and prick with a fork. Put on a baking sheet and divide the mushrooms and the rest of the ingredients between the pastry squares. Cook for 15-20 minutes until pastry is puffed and golden.

Per serving

677 kcalories, protein 21.1g, carbohydrate 49.5g, fat 45.2 g, saturated fat 18.7g, fibre 2.7g, salt 1.82 g

Latest comments and suggestions

• carolstacey

  14 January 2008

  carolstacey rated and commented on this recipe

  

  Sprinkle some pine nuts over the top before putting in the oven.

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• Gemma Russell

  28 January 2008

  Gemma Russell commented on this recipe

  This was delicious, very filling, you could have it as a main meal with some salad.

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• kez

  05 June 2008

  kez rated and commented on this recipe

  

  really nice and looks impessive, very easy to make, also very filling

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• Leah

  10 June 2008

  Leah rated and commented on this recipe

  

  Soooo easy to make and it tasted great. Followed receipe totally and it was delicious. Husband thought you could always drizzle something over when you serve, but it wasn't essential as it was lovely as it was.

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• Bumbalina13

  23 June 2008

  Bumbalina13 commented on this recipe

  Never cooked with Chorizo before, but will definately do this one again!! Delicious. Take care when it is plated up, I turned around and the last one flew off the plate and landed (of course) face down on the kitchen floor!!!!! I was saving that one for later too!! Never mind. :-(

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• runnyeyes

  24 June 2008

  runnyeyes commented on this recipe

  Tasty,easy and quick...but I felt it did need something drizzling over it just before serving.Can you buy basil oil?

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• Geordie Tyke

  16 November 2008

  Geordie Tyke rated and commented on this recipe

  

  Quick and easy to make. I love chorizo so next time I will use lots of the thin sliced variety instead. Also, I would add more goats cheese as it was very sparse on each portion! A lovely starter or bulk it up for a filling main course. Recommended!

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• Tassy Anne

  16 July 2009

  Tassy Anne rated and commented on this recipe

  

  Easy, looks impressive and different. My only quibble is that it was quite dry and I swapped broccoli for basil leaves. I'm about to try it again but going to put some tomato puree/passata on and mozzarella.

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Ingredients

• 100g button mushrooms , thickly sliced
• olive oil
• 500g puff pastry
• 100g chorizo , skinned and chopped into chunks
• 8 cherry tomatoes , halved
• 16 small broccoli florets, blanched
• 100g goat's cheese , broken into pieces

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Serves 4

Preparation and cooking times

Ingredients

• 100g button mushrooms , thickly sliced
• olive oil
• 500g puff pastry
• 100g chorizo , skinned and chopped into chunks
• 8 cherry tomatoes , halved
• 16 small broccoli florets, blanched
• 100g goat's cheese , broken into pieces

Per serving

677 kcalories, protein 21.1g, carbohydrate 49.5g, fat 45.2 g, saturated fat 18.7g, fibre 2.7g, salt 1.82 g

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