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Chorizo, gruyere & egg tarts

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine 1 egg with the milk in a large bowl.
  • Evenly cut the pastry sheet into 4 and place on a lightly oiled baking sheet. Brush all over with the egg wash and cook in the oven until lightly coloured.
  • Heat a little oil in a pan and cook the chorizo until crispy around the edges. Drain well on kitchen paper towels. 
  • Then gently press down the centre of the pastry squares with a spoon. Place the chorizo around the edges, break an egg into the centre, season and sprinkle with a little cheese. Cook in the oven until the eggs are set and the pastry is golden brown. 
  • This dish can be served as is for breakfast or a snack or as a light lunch with a simple green salad on the side.

Ingredients

  • 5 eggs
  • ¼ cup milk
  • 1 frozen puff pastry sheet
  • olive oil spray
  • olive oil
  • 12 thin slices chorizo
  • sea salt & freshly ground pepper
  • grated gruyere cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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