Egg & Chorizo Tarts

Campbell's Egg & Chorizo Tarts Recipe

The smoky flavor of chorizo sausage perfectly accents the eggs and cheese on these delectable puff pastry tarts.

At a glance

Prep

15 min.

Total

1 hr. 15 min.

Serves

4

Servings: 1 tart each

Thaw: 40 min.

Bake: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
3/4 cup Italian-blend shredded cheese (about 3 ounces)
12 slices (1/4-inch-thick) chorizo sausage or other smoked sausage
4 eggs
Chopped fresh Italian (flat-leaf) parsley

How to Make It

  • 1

    Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares on a baking sheet. Prick the pastry squares with a fork.

  • 2

    Bake for 10 minutes or until the pastries are golden. Using a metal spatula, press down the centers of the hot pastries to make an indentation. Spoon 3 tablespoons cheese in the center of each pastry. Top each with 3 slices of chorizo. Carefully crack 1 egg onto the center of each pastry.

  • 3

    Bake for 10 minutes or until the eggs are softly set. Sprinkle with the parsley, if desired.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Tip:  For a more Southwestern flavor, you can substitute Cheddar Jack cheese for the Italian-blend and cilantro for the parsley.
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RID#60109

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