A stylish appetizer.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 sheets thawed frozen filo dough||10 oz firm smoked chorizo, sliced|
|olive oil, as needed||1/2 red onion, very finely sliced|
|3 red or orange bell peppers, seeded, and cut into quarters||5 oz goat cheese, crumbled|
Preheat the oven to 350°F (180°C). Brush 1 filo sheet with oil and cut into quarters. Place a filo quarter in a tartlet pan. Stack the remaining three sheets on top of the first, giving each a quarter turn before stacking. Fold the filo over the edge of the pan. Brush with oil and bake for 10 minutes, until crisp and golden.
To make the filling, broil the peppers, skin side up, until the skin is blackened and blistered. Cool. Peel and cut into thick slices.
Heat 1 tbsp oil in a frying pan and cook the chorizo until crisp and browned. Drain on paper towels.
Arrange the peppers, onion, and cheese on the tarts. Top with hot chorizo to serve.
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