Ricotta, cherry tomato and chorizo puff pastry tarts
If you're in need of an easy lunch idea, even for guests, this is just perfect. It takes moments to pull together, tastes great, and looks impressive. Add any combination of fillings you like, really, but I love this super tasty ricotta, cherry tomato and chorizo combo!
2ready-made puff pastry sheetscut into roughly 5 inch squares
9ouncesricotta cheese(about 1 tub)
1jar red pesto
cherry tomatoesabout 2 per pastry, cut into 3 slices each
2.5ounceschorizopeeled and cut into small cubes
a small amount of frozen spinachdefrosted and with water squeezed out well
Pre-heat the oven to 180C/350F.
Spread a heaped teaspoon ricotta diagonally down the centre of each pastry square.
Dot a little pesto over the top of the ricotta, then scatter over the tomato slices, chorizo cubes, and spinach.
Fold opposite corners of the pastry over the filling (see pictures above), sticking down with a little whisked egg.
Brush the tops of the pastries with egg, then lay on a baking sheet. Bake for 15 to 18 minutes or until golden and puffed up.
Serve warm or at room temperature with a nice crisp salad.
These are great served either hot from the oven or cooler – they’re even good at room temperature.Freeze uncooked if you like, to defrost and cook later, or freeze cooked, defrost, then reheat for 5 minutes or so in a hot oven.