Chorizo, asparagus and manchego tarts recipe

Savoury baking recipes Apr 29, 2022
  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 505 calories/serving


  • 320g pack ready-rolled lighter puff pastry, at room temperature
  • 2 tsp milk
  • 100g chorizo, thickly sliced
  • 125g asparagus tips, each cut into 3
  • 4 tbsp soft cheese
  • 75g Manchego, grated
  • 90g pack babyleaf and rocket salad, to serve


  1. Preheat the oven to 220°C, fan 200°C, gas 7. Cut 4 x 11cm squares from the pastry by unrolling it on its paper. Mark a border 1cm in from the edge with a sharp knife and score the center. Brush the edge with milk and transfer to a baking tray lined with nonstick baking paper. Preheat oven to 350°F and bake for 10 minutes, or until puffy.
  2. In the meantime, preheat a griddle pan to high heat. Cook the chorizo in a dry skillet for 2-3 minutes, or until crisp. Drain on kitchen paper after removing from the pan. Place the asparagus in the pan and cook for 1 minute on the griddle.
  3. Fill each pastry center with 1 tbsp soft cheese after flattening it. Distribute the chorizo and asparagus among the plates, then top with Manchego. Return to the oven for another ten minutes, or until the cheese has melted and the crust has turned brown. Serve alongside the salad.


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