Mini Chorizo Tarts

Mini Chorizo Tarts

Last weekend, we had the pleasure of joining a few local food bloggers for a dinner party.  We were, as I am sure you can imagine, pretty excited.  The dinner was hosted by the lovely Wendi from one of our favorite blogs Bon Appetit Hon.  Also invited were Mary of  Sweet Mary, Lan of Angry Asian Creations and Father Leo of Grace Before Meals.  The evening was packed full of laughter, stories about food and our lives as well as some absolutely fabulous food and wine!  Wendi was kind enough to make the most delicious Tomato Jam (check out her blog for the recipe found here), Lan made some fabulous bread rolls and Mary made a mouth-watering pumpkin-chocolate  tart that even now makes my mouth water (she shared the recipe on her blog here).

We brought a selection of mini tarts, one being these mini chorizo tarts.  The pastry was homemade, but you could just as easily buy pastry from the store or use won ton cups like we did a few months ago.  (See our Easy Appetizers: Baked Won Ton Cups for the details).  The tarts are slightly spicy, colorful and were quite the hit!

Mini Chorizo Tarts
Created By:
You Will Need
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbsp. olive oil
  • 1 medium onion, small dice
  • 2 garlic cloves, minced
  • 2 fresh chorizo sausages
  • 1/2 cup queso fresco cheese, crumbled
  • 1/2 cup chopped cilantro
  • 1/2 recipe recipe basic pastry dough (link below)
  • salt and pepper to taste
Roast the bell peppers:
  1. Use the oven broiler to char all sides of the bell peppers, this should take about 4 minutes.
  2. Remove the charred peppers and either put them into a resealable plastic bag or wrap in plastic wrap for about 15 minutes.
  3. Then, remove from the bag or plastic wrap, peel off the charred skin and remove all the seeds from the middle of the peppers.
  4. Dice the peppers into 1/4 inch pieces.
Make the filling:
  1. In a heavy skillet over medium heat, add the oil and onions.
  2. Cook until transparent, then add the garlic and cook for another minute.
  3. Remove the sausages from their casings and add to the pan, break up the meat with a wooden spoon.
  4. Once the sausage is cooked through, add the roasted bell peppers, half of the cheese and the cilantro, cook for one more minute.
Bake the Mini Tarts
  1. On a lightly floured surface, roll out the pastry dough (Basic pastry dough recipe) to 1/8-inch thick.
  2. Using a 2 3/4-inch round cutter, cut out 24 rounds.
  3. Fit the rounds into a 24-cup nonstick mini muffin tin. If the dough becomes too soft to work with, just place it in refrigerator to chill for 15 minutes.
  4. Fill each mini tart with dry beans, dry rice, dry lentils or pie weights then bake in the oven at 350 degrees for 25 – 30 minutes.
  5. Remove from the oven, remove the tarts from the muffin pan and cool on a cooling rack.
Assembling the Mini Tarts
  1. Fill each mini tart with a spoonful of chorizo filling. If both the tart and filling are still warm, sprinkle a bit of queso fesco cheese and cilantro on top to serve. If both have cooled prior to assembly, fill the tarts with a spoonful of chorizo filling then bake in a 350 degree oven for 5 minutes until warmed.
  2. Then, remove from the oven and garnish with queso fresco cheese and cilantro.

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10 comments… Leave a Comment
  • Sharron Clemons December 29, 2010, 1:22 am

    We love chorizo – I think we’ll have to give this a try!

  • Mrs. L November 9, 2010, 7:02 pm

    Love chorizo, and I think I could probably eat all 24 of these tarts in one sitting!

  • blackbookkitchendiaries October 26, 2010, 11:46 am

    this looks so lovely and a great way to entertaint. thank you for sharing.

  • Esme October 25, 2010, 11:15 pm

    What a fun evening.

  • Donalyn October 24, 2010, 4:29 pm

    We love chorizo – I think we’ll have to give this a try!

  • Mary October 22, 2010, 1:42 pm

    Thanks for the shout. Lovely to meet you two and share food….what a fun evening!

  • Wendi @ Bon Appetit Hon October 20, 2010, 2:18 pm

    I am so glad you posted this because your tarts helped me discover that I really do like chorizo. I ate the very last leftover yesterday. What the heck have I been thinking for nearly 40 years?

    I must make mini tarts, stat. I hope that you might also share the recipes for the other fillings here on the blog.

    • inspiredtaste October 20, 2010, 3:15 pm

      Glad that we could help you realize your hidden love for chorizo 🙂 And as for the other two tarts we had the other night, those are going to be our next two posts.


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