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Egg & Chorizo Tarts

Egg & Chorizo Tarts

4.08 13

The smoky flavor of chorizo sausage perfectly accents the eggs and cheese on these delectable puff pastry tarts.

serves 4 (1 tart each)

Ingredients

cost per recipe: $4.46

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)

  • 3/4

    cup Italian cheese blend(about 3 ounces)

  • 12

    slices (1/4-inch-thick) chorizo sausageor other smoked sausage

  • 4

    egg

  • 1/8

    teaspoon chopped fresh Italian parsley

view nutrition info

How to Make It

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares on a baking sheet. Prick the pastry squares with a fork. Bake for 10 minutes or until the pastries are golden. Using a metal spatula, press down the centers of the hot pastries to make an indentation. Spoon 3 tablespoons cheese in the center of each pastry. Top each with 3 slices of chorizo. Carefully crack 1 egg onto the center of each pastry. Bake for 10 minutes or until the eggs are softly set. Sprinkle with the parsley, if desired.
Step 1

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares on a baking sheet. Prick the pastry squares with a fork.

Step 2

Bake for 10 minutes or until the pastries are golden. Using a metal spatula, press down the centers of the hot pastries to make an indentation. Spoon 3 tablespoons cheese in the center of each pastry. Top each with 3 slices of chorizo. Carefully crack 1 egg onto the center of each pastry.

Step 3

Bake for 10 minutes or until the eggs are softly set. Sprinkle with the parsley, if desired.

Recipe Tips

  • Tip:  For a more Southwestern flavor, you can substitute Cheddar Jack cheese for the Italian-blend and cilantro for the parsley.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)

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Ratings & Reviews

(13)
  • Elizabeth J.

    October 13, 2018

    awesome eggs

    I had frozen biscuit dough that i thawed over night and flattened out on a baking sheet and followed the directions for the rest added 5 more minutes to cook the egg and it was perfect. Yummy soft yoke and crisp biscuit and I loved it.

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  • K B.

    June 5, 2010

    Egg & Chorizo Tarts

    Should have made these in puff shells because the eggs escaped all over the pan AND oven. Not making it again!

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    (0) (0)
  • S B.

    June 4, 2010

    Egg & Chorizo Tarts

    My husband is limited to 4 oz at a meal. This fits the bill beautifully and is a nice new way to fix his eggs.

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    (0) (0)
  • Mark H.

    June 4, 2010

    Egg & Chorizo Tarts

    The puff pastry got over cooked. Next time, I'll cook the puff pastry and egg separately, and add the egg to the top of the puff pastry when finished.

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    (0) (0)
  • hooah75we

    June 4, 2010

    Egg & Chorizo Tarts

    A wonderful idea for Sunday breakfast ! Also liked the idea of the vegetarian version, with tomato slices.

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    (0) (0)

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