2Pepperidge Farm puff pastry sheets (follow package instructions on defrosting
1pound chorizo*I used beef)
½Honeycrisp apple, julienned and then cubed into small cubes
1cupcheddar cheese, shredded
1cup1 cup manchego cheese, shredded
2teaspoon2 teaspoons fresh thyme (measured as leaves removed from thyme sprigs)
4tablespoon4 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 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.
*Use a crumbly chorizo. You don't want to use anything too greasy or soupy in this recipe.