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The starter, Mediterranean

Chorizo and roasted pepper tart

This chorizo and roasted pepper tart is a Mediterranean starter for 6 people, easy to make and €2.40 per person. It takes 25 minutes of active work, with the peppers and chorizo prepped in the morning, leaving only the assembly and baking for just before your guests arrive. The key is peeling the peppers cleanly and spreading the goat cheese in a thin, even layer over the pastry.

A thin chorizo and roasted pepper tart, served warm, fragrant and a touch spicy.

Chorizo and roasted pepper tart
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.40
Calories per person
360 kcalcalculated by Kiloach, your weight coach

Under a golden puff pastry sheet, fresh goat cheese melts into a soft layer while chorizo releases its paprika oil over the roasted peppers. The result is mild and lightly spicy at once, with a touch of bitterness from the arugula scattered over the warm tart at the last minute.

This starter works for a dinner with friends or a family meal in summer or early fall, when peppers are still at their best. It opens a Mediterranean menu nicely, ahead of grilled fish or meat, and kids tend to like it too since the chorizo stays mild.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 2 steps, 18 min
  4. When it's time to serve 1 step

In the morning, roast and peel the peppers, then slice the chorizo. Just before your guests arrive, cut the pastry into rectangles, top with goat cheese, peppers, chorizo and thyme, and bake for 18 minutes. At serving time, scatter the dressed arugula over the still warm tarts.

The ingredients

6 people

Dairy

  • Puff pastry sheets 2
  • Fresh goat cheese 120 g

Fruits and vegetables

  • Red bell peppers 3
  • Fresh thyme 4 sprigs
  • Arugula 60 g

Butcher

  • Mild chorizo 150 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Roast the peppers in the oven at 220 °C, turning them occasionally, then trap them in a covered bowl. 30 min

    The trapped steam loosens the skin, it comes off effortlessly.

  2. Peel the peppers, remove the seeds and cut the flesh into strips, then slice the chorizo thinly.

    Save the pepper juice, it flavors the dressing oil beautifully.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut 6 rectangles out of the pastry, prick them and place them on baking sheets, then top with the fresh goat cheese.

    Spread the goat cheese with a fork, it melts into a creamy layer over the whole pastry.

  2. Add the peppers, chorizo and thyme, then bake at 200 °C. 18 min

    Put the chorizo on top, it releases its oil which flavors everything underneath.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve the tarts warm with the arugula dressed in olive oil.

    Add the arugula at the last moment, it wilts right on the warm tart.

Our tips to get it right

  • Prick the pastry well with a fork before topping it, otherwise it puffs up unevenly in the oven.
  • Pat the roasted peppers dry on paper towels before layering them, their juice can make the pastry soggy otherwise.
  • Pick a mild chorizo rather than a spicy one if kids are coming, the flavor stays present without too much heat.

The variations

  • Swap the chorizo for thin slices of prosciutto for a milder version.
  • For a vegetarian version, skip the chorizo and add pitted black olives with a drizzle of mild chili olive oil.
  • To save time, use jarred roasted peppers that are already peeled, the peeling step disappears entirely.

What to serve it with

  • A glass of chilled rosé
  • A tomato salad on the side
  • Gazpacho as a starter before

Storage

Baked tarts keep for 2 days in the refrigerator in a closed container. Reheat them for a few minutes in the oven to keep the pastry crisp, they don't freeze well once topped.

Questions about this recipe

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust works well and gives a sturdier base. The result is less flaky but holds the topping just as well.

How do you know when the peppers are grilled enough?

The skin should blacken and blister all over. That blackening is what lets the skin slip off easily once the peppers are trapped under plastic wrap.

Can this tart be made larger as a main course?

Yes, by doubling the quantities and shaping larger rectangles, it becomes a light main course. Plan one tart per person with a green salad on the side.

Can you swap the fresh goat cheese?

Ricotta or a soft fresh cheese works too, with a milder flavor. Avoid drier cheeses that won't melt into a creamy layer on the pastry.

Can a chorizo and roasted pepper tart be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a chorizo and roasted pepper tart?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a chorizo and roasted pepper tart?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chorizo and roasted pepper tart cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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