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: tart each

Thaw: 40 min.

Bake: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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.

Full Screen View

  • Tip:  For a more Southwestern flavor, you can substitute Cheddar Jack cheese for the Italian-blend and cilantro for the parsley.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#60109

Your Recently Viewed Recipes