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


15 min.


1 hr. 15 min.



Servings: 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 cheese blend (about 3 ounces)
12 slices (1/4-inch-thick) chorizo sausages or other smoked sausage
4 eggs
1/8 teaspoon chopped fresh Italian 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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  • 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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