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+ servings

Cheese and Chorizo Apple Thyme Tarts

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 24 mins
Course Appetizer, Main Course, Snack
Servings 18 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 1 cup manchego cheese, shredded
  • 2 teaspoon 2 teaspoons fresh thyme (measured as leaves removed from thyme sprigs)
  • 4 tablespoon 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 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. 
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