zoom Caramelised pepper tarts with chorizo

    Save to your scrapbook

    Caramelised pepper tarts with chorizo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Caramelised pepper tarts with chorizo

    • Preparation time: 15 minutes
    • Cooking time: 25-35 minutes
    • Total time: 40-50 minutes

    Serves: 6

    Ingredients

    2-3 tbsp olive oil, plus extra for drizzling
    1 large onion, thinly sliced
    1 pack Waitrose 2 Sweet Peppers, deseeded and thinly sliced
    500g frozen Jus-Rol Puff Pastry, thawed
    Plain flour, for rolling
    100g Waitrose Tomato Chutney
    75g Manchego cheese, grated
    12 thin chorizo slices, torn in half
    2 tbsp pine nuts
    90g bag Waitrose Wild Rocket
    2 tsp balsamic vinegar

    Method

    1. Heat the oil in a large frying pan and gently cook the onion and peppers for 10-15 minutes until very soft and golden.

    2. Preheat the oven to 220ºC, gas mark 7. Roll out the pastry on a lightly floured surface to a 36cm x 30cm rectangle and cut into six 18cm x 10cm rectangles. Transfer to 2 large baking sheets. Stir the chutney into the caramelised pepper mixture and spread over
    the pastry. Top with the cheese, chorizo and pine nuts and bake
    for 15-20 minutes until golden brown and cooked through.

    3. Toss the rocket with the balsamic vinegar and a little olive oil and scatter over the tarts to serve.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    For a meat-free version, substitute the chorizo for semi-dried tomatoes. You can also make smaller tartlets for party nibbles – only cook for 10-15 minutes.

    Comments

    Average user rating

    4 stars

    Glossary