Red Onion and Chorizo Puff Pastry Tart Recipe

Crispy Red Onion and Chorizo Tart

Puff pastry tarts are hard to beat when time is short. You just roll out a ready-made sheet, pile on a few punchy ingredients, and let the oven do most of the work. This recipe pairs sweet caramelized onions with smoky chorizo for a quick 40-minute lunch or easy dinner side.

Ingredients for 4 Servings

• 1 sheet ready-made puff pastry (thawed)

• 1 red onion, finely chopped

• 1 chorizo sausage, thinly sliced

• 1 tsp brown sugar

• 1 egg, beaten (for the egg wash)

• Olive oil, salt, and black pepper

Caramelizing the Onions

Warm a splash of olive oil in a pan over medium-low heat. Add the chopped red onion, brown sugar, and a pinch of salt and pepper. Cook slowly, stirring every few minutes, until the onions soften completely and turn sweet and sticky. Take your time here—getting a gentle caramelization creates the savory-sweet base the whole tart relies on.

Preparing the Pastry Base

Unroll the pastry sheet onto a lined baking tray. Take a sharp knife and gently score a shallow line about half an inch inside the outer edge all the way around. Be careful not to cut straight through the dough. Scoring lets the outer border rise into a tall crust while keeping the middle flat enough to hold the filling. If you prefer individual servings, cut the dough into four equal squares instead.

Assembling and Baking

Spoon the caramelized onions onto the center of the pastry, spreading them evenly up to your scored border line. Lay the chorizo slices across the top. Brush the bare edges of the dough with the beaten egg to ensure a shiny, golden finish in the oven.

Bake at 356°F (180°C) for 15 to 20 minutes until the pastry inflates and turns crisp and golden brown. Slice into pieces and serve hot.

Simple Filling Swaps

This base is flexible enough to handle extra ingredients you might have in the fridge. Toss on a handful of sliced black olives, diced bell peppers, or crumbled goat cheese right before the tart goes into the oven.