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
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
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.
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.
Typical values per serving:
This recipe was first published in October 2016.
Average user rating