Chorizo and asparagus tarts are super cheesy and a great way to eat healthy asparagus, which is cheapest and at its best in season. Make these tarts ahead and you can take them to a picnic, enjoy them at a barbecue or with a big side of salad as a really filling dinner. They’re a great lunchbox filler too! They’re ready in 25 mins, which is really fab for when you’re short on time but still want to make something homemade. They can be eaten hot or cold – however you prefer, so they’re hassle-free.
- 2 eggs
- 100ml single cream
- 6 ready-made mini shortcrust tart cases, (we used Morrisons and Marks & Spencer)
- 100g chorizo, chopped
- 12 asparagus stems
- 3tbsp grated manchego cheese
- green salad, to serve
Heat the oven to 180C, gas 4. In a jug, whisk together the eggs and cream and season with salt and freshly ground black pepper. Pour the egg mixture into each pastry case and top with a few pieces of chorizo. Add 2 asparagus stems, trimmed to fit, to each pastry case.
Sprinkle each tart with a little cheese and bake in the middle of the oven for 16-18 mins, until just set and golden. Serve with a fresh green salad.
Top tip for making Chorizo and asparagus tarts
If you want to make this into a vegetarian recipe, simply skip out the chorizo and add some extra asparagus stems - it's just as tasty!