Spicy Sausage and Cheese Tarts

Spicy Sausage and Cheese Tarts

These savory tarts combine flaky pastry, bold spiced sausage, and melted cheese for a rich, satisfying bite. They’re easy to prepare and can be made ahead, making them ideal for entertaining.

Ingredients (Makes 12 small tarts)

For the tart shells

• 1 sheet puff pastry (or shortcrust pastry), thawed if frozen

• Flour, for dusting

For the filling

• 250 g spicy sausage (chorizo, Italian hot sausage, or spicy beef sausage), casings removed

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon red chili flakes (adjust to taste)

• ½ teaspoon dried oregano or thyme

• 2 large eggs

• ½ cup heavy cream (or whole milk)

• 1 cup grated cheese (cheddar, mozzarella, Monterey Jack, or a blend)

• Salt and black pepper, to taste

Optional toppings

• Sliced green onions

• Fresh parsley or chives

• Extra chili flakes

Instructions

1. Prepare the pastry
   Preheat your oven to 190°C (375°F). Lightly flour your work surface and roll out the puff pastry slightly to smooth it. Cut into circles large enough to fit a muffin tin. Press each circle gently into the cups, forming shallow tart shells. Prick the bases lightly with a fork and refrigerate while preparing the filling.

2. Cook the sausage mixture
   Heat a skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic, smoked paprika, chili flakes, and oregano. Cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.

3. Make the custard
   In a mixing bowl, whisk together the eggs and cream. Season lightly with salt and black pepper. Stir in about three-quarters of the grated cheese.

4. Assemble the tarts
   Spoon the sausage mixture evenly into each pastry shell. Pour the egg and cheese mixture over the filling, filling each shell about three-quarters full. Sprinkle the remaining cheese on top.

5. Bake
   Bake for 18–22 minutes, or until the filling is set, puffed, and lightly golden on top. The pastry should be crisp and browned around the edges.

6. Serve
   Let the tarts cool for 5 minutes before removing from the tin. Garnish with green onions, parsley, or chives if desired. Serve warm or at room temperature.

Tips & Variations

• Extra heat: Add diced jalapeños or a dash of hot sauce to the filling.

• Milder version: Use sweet sausage and reduce chili flakes.

• Make ahead: Bake fully, cool, and refrigerate for up to 2 days. Reheat in the oven at 170°C (340°F).

• Mini version: Use a mini muffin tin and reduce baking time to 12–15 minutes.