The filling and pastry tarts are cooked separately then we spoon the filling into the flaky tarts before serving. Chorizo sausage is spicy and can vary in heat level depending on where you buy it. If you prefer milder foods, substitute the sausage for an Italian or German sausage instead.
Chilled pie dough for one 9-inch pie, see our pastry dough recipe or use store-bought
1 red bell pepper
1 yellow bell pepper
2 tablespoons olive oil
1 medium onion, chopped small
2 garlic cloves, minced
2 fresh chorizo sausages
1/2 cup queso fresco or feta cheese, crumbled
1/2 cup chopped fresh cilantro
Salt and fresh ground black pepper
Heat oven to 350 degrees F.
On a lightly floured surface, roll out the pastry dough so that it is 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds.
Fit the rounds into a 24-cup nonstick mini muffin tin. If the dough becomes too soft to work with, place it in the refrigerator to chill for 15 minutes.
Prick the bottom of each tart shell with a fork. Fill each mini tart with dry beans, dry rice, dry lentils or pie weights then bake until lightly browned and set, 25 to 30 minutes. Remove from the oven, remove the tarts from the muffin pan and cool on a cooling rack.
Place peppers onto the grill over moderately high heat. Cook, turning occasionally until most of the skin has blistered and turned dark brown or black. Or do this under your oven broiler.
Transfer peppers to a bowl and cover with plastic wrap so they steam. After 15 minutes peel away the blistered skin from each pepper then remove the stems. Scrape away all of the seeds and membrane inside the peppers. Chop the peppers into small pieces ready for filling.
In a wide skillet over medium heat, add the oil and onions. Cook until softened then stir in the garlic and cook for another minute.
Remove the sausages from their casings and add to the pan, breaking up the meat with a wooden spoon. When the sausage is browned and cooked through, add the roasted bell peppers, half of the cheese and the cilantro, cook for one more minute.
Fill each mini tart with a spoonful of the chorizo-pepper filling. Sprinkle the tops with a little cheese and cilantro.