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Chorizo and zucchini tartlets

by wiki
10 April, 2019
in Dinner
0
Chorizo and zucchini tartlets
Chorizo and zucchini tartlets
  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

Chorizo and zucchini tartlets are quick and easy to make and are bursting with flavour.

Ingredients

  • 1 sheet (25cm) ready-rolled frozen puff pastry, just thawed
  • 2 chorizo sausages, thinly sliced
  • 2 zucchini, ends trimmed, thinly sliced lengthways
  • 100g semi-dried cherry tomatoes, drained
  • 50g goat's cheese, crumbled
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 100g baby mesclun salad leaves, to serve

Method

  • Step 1
    Preheat oven to 220°C. Cut the pastry sheet into quarters. Line the bases and sides of four 8cm (base measurement) x 3cm fluted tart tins with removable bases with the pastry, allowing the sides to overhang. Place the tart tins on an oven tray and place in the fridge to rest.
  • Step 2
    Meanwhile, heat a large frying pan over high heat. Add the chorizo and cook, turning, for 2-3 minutes or until brown all over. Transfer to a plate. Add a quarter of the zucchini to the pan and cook for 1-2 minutes each side or until golden and just tender. Transfer to the plate. Repeat in three more batches with the remaining zucchini.
  • Step 3
    Arrange the zucchini, chorizo and cherry tomatoes evenly among the pastry cases. Sprinkle with goat’s cheese. Bake in preheated oven for 15-20 minutes or until pastry is golden and puffed.
  • Step 4
    Place the tartlets on serving dishes. Combine the vinegar and oil in a small bowl. Drizzle over the tartlets. Serve immediately with salad leaves, if desired.

Nutrition

  • 1267 kj

    Energy

  • 21g

    Fat Total

  • 10g

    Saturated Fat

  • 3g

    Fibre

  • 11g

    Protein

  • 53mg

    Cholesterol

  • 338.27mg

    Sodium

  • 3g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Amanda McLauchlan
  • Publication: Notebook:

0
Tags: saladtomatoes
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