This Recipe is part of the Sunset Cocktail Soiree Light Summer Spanish Fare Menu
Ingredients
3 tablespoons olive oil, plus extra for brushing
1-1/2 red peppers, thinly sliced
1 large onion, thinly sliced
2 cloves of garlic, peeled and chopped
2 stalks of rosemary
Sea salt and freshly ground black pepper
375 g ready-rolled puff pastry
125 g Manchego cheese, grated
100 g thin slices of chorizo
Caperberries, to serve (optional)
Directions
1. Preheat the oven to 220ºC/fan 200ºC/gas 8.
2. Heat the olive oil in a frying pan and then gently fry the red pepper, onion, garlic and rosemary for 20 to 25 minutes until the onion and red pepper are wonderfully soft and juicy.
3. Season with salt and pepper, remove the rosemary stalks and leave to cool.
4. Unroll the pastry and either leave as a large piece or cut into eight individual rectangles.
5. Sit the pastry on a greased baking tray and score a 5mm to 1cm border around the edge with the tip of a sharp knife. Brush with a little olive oil and spoon the onion and red pepper mixture over the top, inside the border.
6. Scatter over half of the Manchego cheese, lay slices of chorizo, overlapping slightly, on top and then scatter with the remaining cheese.
7. Place in the oven and cook for about 15 minutes until the pastry around the edges is golden and the top is bubbling.
8. These are delicious served warm, but if you are making them for a picnic, leave to cool and pack flat. Serve with the caperberries, if using.
Makes 8 tarts
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Recipe excerpted from In the Mood for Entertaining by Jo Pratt. Published by Penguin. Copyright 2009 by Jo Pratt. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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