- 6 sheets thawed frozen filo dough
- Olive oil, as needed
- 3 red or orange bell peppers, seeded, and cut into quarters
- 10 oz (300g) firm smoked chorizo, sliced
- ½ red onion, very finely sliced
- 5 oz (140g) goat cheese, crumbled
- Six 4 in (10cm) tartlet tins
- 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.