A few weeks ago, Al's mum found mouth watering photos of flaky puff pastry topped with cheese and chorizo on a Tesco food magazine, which of course she shared with me. I did not think twice about saying I would make this for her one weekend, despite not having ever worked with puff pastry before. Unsurprisingly I did not make my own puff pastry - flashbacks of failed puff as seen on GBBO have scarred me for life. I adapted the recipe, which obviously means I made it more indulgent than recommended in the original.
To make 6 (which serves 3), you will need:
1 x 320g pack puff pastry
2 tsp milk
100g chorizo, thickly sliced (I got mine freshly sliced from my local Waitrose delicatessen)
100g asparagus tips, each cut into 3
6tbsp soft cheese
90g Manchego Viejo, finely grated
Preheat your oven to 220ºc (200ºc if fan). Then, unroll the pastry out of its box and cut six 4.5in squares. Mark a border 1/2in from the edges, and score the middle of the pastry. Place the squares on a parchment-lined baking tray. Bake it for 10 minutes or until puffed up.
Put a pan on full whack, and dry fry the chorizo slices for approximately 3 minutes (or until crisp), turning once. Remove the chorizo from the pan and drain on some kitchen towel. Place the asparagus in the pan for a minute or so.
Flatten the pastry centres, then a tablespoon of soft cheese on each of these. Divide the asparagus and chorizo equally onto each square, and finish off by topping with a generous amount of manchego.
Place it back in the oven for another 10 minutes or until crisp and brown. Afterwards, plate it up - I suggest 2 tarts per person if you're having it as a main. These may look small but they're I guarantee that they're incredibly filling, and best paired with a cold fizzy drink (your choice: sparkling water, Diet Coke, Prosecco... the list goes on)!
This has got to be one of the most indulgent things I've ever made to date - sooooo simple yet sooooooooo good.
Hungry for more,