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chorizo and smoked cheddar tarts.

It's starting to show signs of... dare I say Summer... and that can only mean one thing. Picnic food, BBQs and cocktails in the sun. Of course it was going to be food. My first picnic recipe of the year happens to be these delicious chorizo and smoked cheddar tarts. Great to make-ahead for picnics, on the go or for a light lunch (I did all three with these). And guess what, they're super simple too.

Shopping list.
♥ 250g shortcrust pastry, room temperature
♥ One large egg
♥ 75ml milk
♥ 100g smoked cheddar cheese, such as Applewood, grated
♥ 80g diced chorizo
♥ Black pepper to season

Preheat the oven to 180 degrees C.

Step one. On a floured surface, roll out the shortcrust pastry and cut out circles slightly large than your tart tins. Prick the base with a fork and bake blind for 5 minutes.

Step two. Beat the eggs and milk together, season with black pepper and add half the cheese.

Step three. Pour the mix into the pastry case. Scatter the chorizo and sprinkle on the remaining cheese.

Bake for 15 minutes until golden. Serve warm or save in an air tight container for up to three days.

Have you made mini tarts before? What flavour combination would you go for?

In collaboration with JD Williams. Featuring their printed jumpsuit, gorgeous serving platter, boho fringe throw and dusky pink Monsoon sunnies. 

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