Name: Mini Chorizo and Bell Pepper Tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 tarts
Cuisine: Spanish-inspired
Ingredients: 200 g chorizo (casing removed, crumbled); 1 pcs bell pepper (any color, finely diced); 0.5 pcs onion (small, finely chopped); 2 pcs garlic (cloves, minced); 0.5 tsp smoked paprika; 1 pcs puff pastry (sheet, thawed); 100 g goat cheese (crumbled); 1 pcs egg (large, for egg wash); tsp salt (to taste; null); tsp black pepper (to taste; null); 1 tbsp olive oil

Golden-brown, bite-sized tarts filled with savory chorizo, sweet bell peppers, and melty cheese, glistening under warm light.

These delightful mini tarts are bursting with a savory filling of spicy chorizo, sweet roasted bell peppers, and creamy goat cheese, all nestled in a flaky puff pastry crust. Baked until golden brown and slightly crisp, they offer a perfect balance of textures and flavors. The smoky paprika from the chorizo, the sweetness of the peppers, and the tangy goat cheese create an irresistible combination that is sure to be a crowd-pleaser at any gathering. Simple to assemble and impressive in presentation, these tarts bring a touch of sophisticated warmth to your appetizer spread, making them an ideal choice for parties, holiday events, or simply a special weekend treat. Serve them warm for the ultimate enjoyment, perfect for a hot appetizer spread.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 12

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or line with parchment paper for easy removal.
2In a medium skillet over medium heat, add a tablespoon of olive oil. Sauté the crumbled chorizo until browned and cooked through, about 5-7 minutes. Drain any excess fat from the pan.
3Add the diced bell pepper, chopped onion, and minced garlic to the skillet with the chorizo. Cook until the vegetables are softened, about 5-8 minutes. Stir in the smoked paprika, salt, and pepper.
4Remove the skillet from heat and let the mixture cool slightly. Once cooled, gently fold in about two-thirds of the crumbled goat cheese. This will be your tart filling.
5Unroll the puff pastry sheet on a lightly floured surface. Using a 2.5 to 3-inch round cutter (or a glass rim), cut out 12 circles. Carefully press each pastry circle into the prepared mini muffin tin cups.

Assembly and Baking

1Evenly distribute the chorizo and bell pepper filling among the puff pastry cups.
2Top each tart with the remaining crumbled goat cheese.
3In a small bowl, whisk the egg with a splash of water to make an egg wash. Lightly brush the edges of the puff pastry with the egg wash for a golden finish.
4Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and puffed, and the filling is hot and bubbly.
5Carefully remove the mini tarts from the muffin tin and let them cool on a wire rack for a few minutes before serving. Serve warm as a delightful hot appetizer.

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or line with parchment paper for easy removal.
2In a medium skillet over medium heat, add a tablespoon of olive oil. Sauté the crumbled chorizo until browned and cooked through, about 5-7 minutes. Drain any excess fat from the pan.
3Add the diced bell pepper, chopped onion, and minced garlic to the skillet with the chorizo. Cook until the vegetables are softened, about 5-8 minutes. Stir in the smoked paprika, salt, and pepper.
4Remove the skillet from heat and let the mixture cool slightly. Once cooled, gently fold in about two-thirds of the crumbled goat cheese. This will be your tart filling.
5Unroll the puff pastry sheet on a lightly floured surface. Using a 2.5 to 3-inch round cutter (or a glass rim), cut out 12 circles. Carefully press each pastry circle into the prepared mini muffin tin cups.

Assembly and Baking

1Evenly distribute the chorizo and bell pepper filling among the puff pastry cups.
2Top each tart with the remaining crumbled goat cheese.
3In a small bowl, whisk the egg with a splash of water to make an egg wash. Lightly brush the edges of the puff pastry with the egg wash for a golden finish.
4Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and puffed, and the filling is hot and bubbly.
5Carefully remove the mini tarts from the muffin tin and let them cool on a wire rack for a few minutes before serving. Serve warm as a delightful hot appetizer.

Nutrition Information

Calories: 251 kcal
Protein: 9 g
Fat: 16 g
Carbs: 18 g

Nutrient	Per serving
Calories	251 kcal
Protein	9 g
Fat	16 g
Carbs	18 g

Tips

Ensure your puff pastry is properly thawed before cutting, it will be much easier to work with and prevent cracking.
For an extra kick, add a pinch of red pepper flakes to the chorizo and bell pepper mixture while it's cooking.
These tarts are best served warm, as a comforting and flavorful hot appetizer for any gathering.