Ingredients

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.

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