Egg & Chorizo Tarts
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Egg & Chorizo Tarts

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 4

Ingredients & Directions

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)
  • 3/4 cup Italian cheese blend(about 3 ounces)
  • 12 slices (1/4-inch-thick) chorizo sausageor other smoked sausage
  • 4 egg
  • 1/8 teaspoon chopped fresh Italian parsley

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares on a baking sheet. Prick the pastry squares with a fork.

Bake for 10 minutes or until the pastries are golden. Using a metal spatula, press down the centers of the hot pastries to make an indentation. Spoon 3 tablespoons cheese in the center of each pastry. Top each with 3 slices of chorizo. Carefully crack 1 egg onto the center of each pastry.

Bake for 10 minutes or until the eggs are softly set. Sprinkle with the parsley, if desired.


Tip:  For a more Southwestern flavor, you can substitute Cheddar Jack cheese for the Italian-blend and cilantro for the parsley.