Crunchy, soft, sweet, salty and totally moreish – maybe double up this recipe and make 24. These little chorizo tartlets are one of my family’s favourites. As always, they are ‘make ahead’ and pretty easy to prepare too. Give them a try...
Ingredients - makes 12
One pack finely sliced chorizo slices (6/7 cms diameter, not the smaller ones) 6 cherry tomatoes Olive oil Icing sugar – optional 25 gms feta cheese Basil leaves Seasoning
12 hole mini muffin tin
Heat oven to 190. Press the chorizo slices gently into the mini muffin tin as neatly as possible. Cook for between 5 and 8 minutes, checking every few minutes, different varieties seem to cook at different rates and some burn very quickly. When they have turned a light brown, take them out of the oven and press the bases of the tartlets down to try to ensure they sit flat. When completely cool they can be stored in an airtight container for up to a day.
Line a baking tray with parchment paper. Cut the tomatoes in half lengthwise, drizzle with olive oil and season.
Cook for 10 minutes until very soft, but still just about holding their shape.
Taste for flavour and dust over a little icing sugar if they seem too sharp. When they are completely cool sprinkle over some crumbled feta and scatter over some shredded basil leaves. The tomatoes can now be stored, covered in the fridge, for up to a day.
Remove the tomatoes from the fridge 30 minutes before required and spoon one tomato half into each chorizo tartlet case. Scatter over a little more shredded basil, check seasoning and serve.