Asparagus And Chorizo Tart
Chorizo asparagus and manchego tarts these savoury tarts are so simple to make and packed full of spring flavour. Divide the chorizo and asparagus between each then scatter over the manchego.
Chorizo Asparagus And Manchego Tarts Tesco Real Food Recipe Tesco Real Food Food Recipes
They re a great lunchbox filler too.
Asparagus and chorizo tart. Add some pepper if desired. Return to the oven for 10 mins or until the cheese has melted and the pastry is golden. Line each small tart with several slices of chorizo divide the asparagus and add some of the spring onions.
Learn how to cook great chorizo asparagus and manchego tarts. Add the asparagus chorizo english mustard parmesan and manchego to the custard and mix well. Flatten the pastry centres then fill each with 1 tbsp soft cheese.
Bake on the bottom shelf of the oven for about 35mins. Chorizo and asparagus tarts are super cheesy and a great way to eat healthy asparagus which is cheapest and at its best in season. Cool for 5 10mins before garnishing with the remaining thyme and serving.
Serve with the salad. In a frying pan heat up the olive oil and add the onion celery and chorizo. Remove the lining from the tarts add fill with the custard mix get as much filling in the tarts as possible sprinkle with paprika and bake in a pre heated oven at 150c for approximately 20 25 minutes till the custard has just set.
Chorizo asparagus and manchego tarts recipe. Allow the onions and celery to soften on a low heat. Make these tarts ahead and you can take them to a picnic enjoy them at a barbecue or with a big side of salad as a really filling dinner.
When almost soft add the garlic and chilli and allow to soften. Golden light as air pastry topped with smoky chorizo nutty asparagus and creamy manchego baking in the oven makes these beautiful bites gorgeously gooey 6 ratings. Asparagus and chorizo tart grilled asparagus with ham asparagus bruschetta.
Chorizo and asparagus tarts are super cheesy and a great way to eat healthy asparagus which is cheapest and at its best in season. Scatter over the chorizo and pour in the cream mixture. Chop the spring onions finely and cook in the saucepan where you cooked the chorizo till soft.
Beat the eggs and grate the parmesan or other cheese into the egg mixture till the egg is quite thick. Pat the asparagus dry and spread it over the pastry. Add the risotto rice and allow the rice to absorb the oil and fat from the chorizo.
Put the asparagus in the pan and griddle for 1 min. Make these tarts ahead and you can take them to a picnic enjoy.
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