Cherry tomato, zucchini and chorizo tartlets

Ingredients

• 1 sheet (25cm) ready-rolled frozen puff pastry
• 1 tbs olive oil
• 2 zucchini, trimmed, thinly sliced lengthways
• 2 chorizo sausages, thickly sliced diagonally
• 400g can cherry tomatoes, drained
• Baby spinach leaves, to serve

Method

1. Preheat oven to 220°C. Use a small, sharp knife to cut pastry sheet into quarters. Line four 10cm (base measurement) fluted tart tins with removable bases with the pastry, allowing excess to overhang. Use a fork to prick bases and sides of each tart. Place on an oven tray and bake in preheated oven for 15 minutes or until golden brown and puffed. Remove from oven and reduce temperature to 160°C.
2. Meanwhile, heat half the oil in a frying pan over high heat. Add half the zucchini and cook for 1 minute each side or until lightly golden and tender. Transfer to a bowl. Repeat with remaining oil and zucchini.
3. Add the chorizo to the pan and cook, turning occasionally, for 2-3 minutes or until browned.
4. Arrange zucchini, chorizo and tomatoes in each pastry case. Return to the oven for 5 minutes or until heated through. Remove from oven and serve immediately with baby spinach leaves, if desired.

Notes

• Serves 4 as a light meal.

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