Small chorizo and goats cheese tarts

#2

meat

main course

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 200 g spelt flour
• 80 g butter
• 50 ml water
• 1 egg
• 1 pinch salt
• 150 g Losa di capra (half-ripened cheese made from goat’s and cow’s milk)
• 100 g chorizo
• 400 g cherry tomatoes
• Olive oil for drizzling
• 5 tbsp basil leaves
• 60 g rocket salad
• Tomami® Tomato for drizzling

INSTRUCTIONS

Knead the flour, butter, water, egg and salt into a firm dough, wrap in cling film and leave to rest for at least half an hour in the fridge. Preheat the oven to 180 ° C.

Divide the dough into 8 equal pieces, shape into balls on a floured surface, roll out very thinly and place on a baking tray lined with baking paper. Top with the goats cheese, the chorizo slices and the halved cherry tomatoes. Drizzle with olive oil, sprinkle with salt and pepper. Bake for 15-20 minutes until golden brown.

Mix the rocket salad and basil, spread onto the hot tarts, drizzle with Tomami® Tomato and serve.

Light summer dish