Simple and sophisticated can be had with these Cheesy Chorizo Apple Thyme Tarts, whether you’re looking for a savory snack or a satisfying supper.
Where has frozen puff pastry been all my life!? Absolutely brilliant stuff for a non-baker like me who appreciates a crispy, flaky treat.
And what a treat these Cheesy Chorizo Apple Thyme Tarts are! A sophisticated flavor-bomb thanks to the chorizo and fresh thyme, balanced out with a hint of crunch and sweetness from Honeycrisp apples, coated in two cheesy blankets, all atop a glorious crispy pastry crust.
Plus, they look super fancy and involved, but there are only six ingredients and minimal prep time.
What ingredients do you need to make Cheese and Chorizo Apple Thyme Tarts?
- 2 Pepperidge Farm puff pastry sheets (follow package instructions on defrosting)
- 1 pound chorizo* (I used beef)
- ½ Honeycrisp apple, julienned and then cubed into small cubes
- 1 cup cheddar cheese, shredded
- 1 cup manchego cheese, shredded
- 2 teaspoons fresh thyme (measured as leaves removed from thyme sprigs)
- 4 tablespoons butter, melted
I used a store brand chorizo. Avoid using anything too soupy or greasy as you want to keep the puff pastry as crisp as possible.
How do you make Cheese and Chorizo Apple Thyme Tarts?
- Cut each puff pastry sheet into 9 squares, and brush with melted butter. Bake 10-12 minutes, until puffy but still pale.
- Insert a divet in the center of each, then assemble! Sprinkle equal amounts cheddar cheese, cubed apples, chorizo, and manchego cheese (in that order) onto each square, then top each with a few fresh thyme leaves.
- Continue baking 10-12 minutes until you have melty, cheesy, crispy puff perfection.
What are you waiting for? Go make ‘em! Impress your friends. Or hoard them to yourself. Your call.
If you like this you might also like:
Crunchy Porchetta Seasoned Pepitas
Bacon and Roasted Garlic Chipotle Butter
Cheese and Chorizo Apple Thyme Tarts
Ingredients
- 2 Pepperidge Farm puff pastry sheets (follow package instructions on defrosting
- 1 pound chorizo* I used beef)
- ½ Honeycrisp apple, julienned and then cubed into small cubes
- 1 cup cheddar cheese, shredded
- 1 cup 1 cup manchego cheese, shredded
- 2 teaspoon 2 teaspoons fresh thyme (measured as leaves removed from thyme sprigs)
- 4 tablespoon 4 tablespoons butter, melted
Instructions
- Preheat oven to 400 degrees Fahrenheit, as the puff pastry package instructs.
- Brown the chorizo in a pan over medium heat, using a spatula to break the chorizo into small pieces. It should take around 5-7 minutes to cook through. Remove from heat and spread over paper towels until ready for use to remove excess grease.
- Unroll the puff pastry sheets and cut each sheet into 9 squares. Brush with melted butter. Divide the puff pastry squares between two large baking sheets.
- Bake for 10-12 minutes. They should be puffed up at this point, but pale-ish in color. Remove from oven, but leave the oven on.
- Put a divet in the center of each square with a spoon, keeping the sides intact so that it can hold the filling.
- Sprinkle equal amounts cheddar cheese, cubed apples, chorizo, and manchego cheese (in that order) onto each square, then top each with a few fresh thyme leaves.
- Return to oven and cook for another 10-12 minutes, until the cheese is melted and the tarts are golden and crispy at the edges.
- Let cool for a minute, then dig in.
Notes
Holly Kalinowski says
Yummy! My guys always thought the only thing you could do with cauliflower is put cheese on it. This is delicious!!