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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes