July 31, 2012

Chorizo and Ricotta Tarts

When I'm blogging I really like to use natural sun light as my light source for photographing. The difficulty with living in Ireland is that you are constantly working against big dark ominous rain clouds. Its like working against a big ticking time bomb, sometimes it can get pretty stressful.

Today was one of those said days. The blogging day began great: with sunlight... BUT, of course as these tarts were baking, the clouds moved over my house and blocked every ray of sunshine! Typical. 

How and ever, these tarts got baked, photographed and...eaten. 

These tarts were a fluke. (Sshh, they were well thought out and tested over time!). 

The weather was so lovely earlier on today, the family decided we wanted something light for dinner. I opened the fridge, no exaggeration, all we had was chorizo, puff pastry, ricotta, parmesan, tomatoes and thyme... give or take a few lost souls knocking about the bottom of the fridge. 

These are a perfect mid-week dinner solution. Super simple to make and packed with flavour. 

Luckily I had brought home some red onion marmalade from work during the week. I would suggest you get your hands on some, especially for this dish.   Match.Made.In.Heaven. 


Holly x

Cherry tomatoes, fresh thyme, Spanish Chorizo, parmesan and ricotta cheese make up the tart fillings.

Cut and score the puff pastry into 5'x2' rectangles.

Top with the ricotta cheese tart filling.

Cut the cherry tomatoes into threes and arrange on top.

Brush the edges with some sundried tomato oil and bake at 200°C for 15-25 minutes.

Recipe, makes 10 tarts

300g Spanish Chorizo
250g Ricotta Cheese
10 Cherry Tomatoes
Fresh Thyme
50g Parmesan, grated
Freshly Cracked Black Pepper  
275g Puff Pastry-1 Sheet
Sundried Tomato Oil/Olive Oil

To Serve:
Onion Marmalade
Salad Leaves

Cut the Chorizo into quarter inch dice.
Roughly chop 1/2 tablespoon of thyme.
In a bowl  mix together the Chorizo, ricotta cheese, thyme, freshly cracked black pepper and parmesan cheese. 
Set aside.
Unroll the sheet of puff pastry.
Cut in half lengthways and each length into 5 pieces-5inches by 2 inches.
Take a knife and make a 1cm incision all the way around the pastry-see picture.
Place a teaspoon and a half of the Chorizo ricotta mixture on top of the puff pastry-keeping the mix inside the incisions.
Cut the cherry tomatoes in three and arrange on top.
Place in the fridge for 5 minutes. This give the pastry time to chill, so it'll puff beautifully.
Preheat oven to 200°C and brush the edges of the puff pastry with some sundried tomato oil.
Bake for 15-25minutes or until puffed and golden.
Serve with some salad and onion marmalade.

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