Spicy Zucchini amp Chorizo Tartlets
From chillidude 17 years agoIngredients
- 1 sheet (25cm) ready-rolled frozen puff pastry shopping list
- 2 chorizo sausages, thinly sliced shopping list
- 1 jalapeno, deseeded and finely sliced shopping list
- 2 zucchini, thinly sliced lengthways (julienned) shopping list
- 100g semi-dried tomatoes, drained, cut in half and stems removed shopping list
- 50g goat’s cheese, crumbled (we're blessed here in Perth having direct access to Kervella goat cheeses) shopping list
- 1 tablsp balsamic vinegar shopping list
- 1 tablsp olive oil shopping list
- 100g baby spinach & lettuce salad leaves, to serve shopping list
How to make it
- Preheat your oven to 220°C.
- Cut the pastry sheet into quarters and line the bases and sides of four 8cm (base measurement) x 3cm fluted tart tins with removable bases with the pastry, allowing the sides to overhang.
- Place the lined tins on an oven tray and chill them in the fridge and meanwhile, heat a large frying pan over high heat and cook in a little oil cook the chorizo slices until golden brown on both sides. Transfer to a plate.
- Then add the chilli and a quarter of the zucchini to the pan and cook for 1-2 minutes until each side of the zucchini is golden and just tender and then transfer it to the same plate.
- Repeat in three more batches with the remaining zucchini.
- When you have cooked it all, arrange the chilli, zucchini, chorizo and tomatoes evenly among the pastry cases then sprinkle with the goat’s cheese.
- Bake in preheated oven for 15-20 minutes or until pastry is golden and puffed and then place the tartlets on serving dishes.
- Combine the vinegar and oil in a small bowl and drizzle over the tartlets.
- Serve with salad leaves.
People Who Like This Dish 4
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