Egg & Chorizo Tarts
- Thaw: 40 minutes
- Prep: 15 minutes
- Serves: 4
Made With
-
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet) View Product
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.
Tips
Tip: For a more Southwestern flavor, you can substitute Cheddar Jack cheese for the Italian-blend and cilantro for the parsley.