zoom Caramelised pepper tarts with chorizo

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    Caramelised pepper tarts with chorizo

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    Caramelised pepper tarts with chorizo

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

    Serves: 6


    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.

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    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.


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