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Chorizo and Pepper Tartlets

Smoky paprika and sweet peppers pair perfectly

Earthy, ripe Tempranillo, this wine is from Rioja but not ‘Rioja’.  Produced ‘biodynamically’, this wine is natural as they come and it pairs perfectly with the rich chorizo spices and sweet red peppers.  Enjoy!

Chorizo tart

Recipe

  • INGREDIENTS
  • Pack of Puff Pastry – could use short crust or filo
  • 1 Small Chorizo – peeled and diced
  • 1 red pepper – diced
  • 2 tbsp ricotta – or creme fraiche, sour cream etc
  • 1 ripe medium sized tomato – diced
  • 1 small red onion – diced
  • salt and pepper for seasoning
  • Heat the oven to 180.
  • Heat a little oil in a frying pan and add the diced Chorizo.  Heat until it’s starting to sizzle and is letting off its red oils.
  • Remove with a slotted spoon and set aside.
  • Add the onion, tomato, pepper to the pan over a medium heat and cook until softening but not mushy.  Stir in the chopped chorizo and take off the heat.  Taste and season if necesarry.
  • Roll out your pastry and cut into rounds.  I have a mini muffin tin so will cut them to fit that.  You could go up to mince pie sized if that’s your tin option.
  • Grease the tart tin and place in the pastry circles.  Add a good dollop of your pepper mix, don’t overfill though.
  • Place in the oven for 10-12 mins – if you have mince pie sized then they might take a little longer.
  • When ready add a blob of your ricotta on top and a little leaf of some sort – cress is great, parsley will do – it’s just for contrast.
  • Grab a glass and enjoy!

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