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.
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! 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.
- 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
- 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 and cut each sheet into 9 squares.
- Brush with melted butter.
- Put the puff pastry squares onto a large baking sheet.
- 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.
Feel free to use any well-melting cheese you like.
This post isn’t sponsored by Pepperidge Farm, I’m just a fan of their frozen puff pastry :).