Skip to content
Chorizo, asparagus and manchego tarts recipe

Chorizo, asparagus and manchego tarts recipe

18 ratings

These savoury tarts are so simple to make and packed full of spring flavour. Golden, light-as-air pastry topped with smoky chorizo, nutty asparagus and creamy Manchego – baking in the oven makes these beautiful bites, which are perfect for picnicing, gorgeously gooey. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 505 calories / serving


  • 320g pack ready-rolled lighter puff pastry, at room temperature
  • 2 tsp milk
  • 100g chorizo, thickly sliced
  • 125g asparagus tips, each cut into 3
  • 4 tbsp soft cheese
  • 75g Manchego, grated
  • 90g pack babyleaf and rocket salad, to serve

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    16g 82%
  • Sugars

    2g 2%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 32.3g Protein 18.6g Fibre 0.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on its paper and cut out 4 x 11cm squares. Using a sharp knife, mark a border 1cm in from the edge and score the centre. Transfer to a baking tray lined with nonstick baking paper and brush the border with the milk. Bake for 10 mins, until puffed.
  2. Meanwhile, heat a griddle pan over a high heat. Dry-fry the chorizo for 2-3 mins, until crisp. Remove from the pan and drain on kitchen paper. Put the asparagus in the pan and griddle for 1 min.
  3. Flatten the pastry centres, then fill each with 1 tbsp soft cheese. Divide the chorizo and asparagus between each, then scatter over the Manchego. Return to the oven for 10 mins, or until the cheese has melted and the pastry is golden. Serve with the salad.

See more Savoury baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

You may also like

Be the first to comment

Before you comment please read our community guidelines.