Chorizo, Goats Cheese and Walnut Puff Pastry Tart

If you are having friends or family over for lunch and are stuck for ideas or time, I highly recommend this Chorizo, goats cheese and walnut puff pastry tart. It’s easy, tasty and elegant and will be ready in a flash.



  • 1 box of pre-rolled puff pastry
  • 70g raw chorizo, sliced thinly
  • 40g buffalo mozzarella
  • 70g goats cheese, sliced
  • 4 tablespoons tomato purée, or enough to cover the base
  • 60g walnuts
  • 1 beaten egg
  • 1-2 tablespoons of honey



  1. Pre-heat the oven to 180 degrees Celsius
  2. Unroll the puff pastry and place on a baking tray (leaving the parchment under the pastry)
  3. Spread the tomato purée over the pastry, leaving a border of around a centimetre or so all the way around
  4. Tear the buffalo mozzarella and scatter over the pastry
  5. Next add the goats cheese and chorizo evenly over the pastry
  6. Break the walnut halves into smaller pieces and scatter on top
  7. Brush the beaten egg around the border of the pastry
  8. Sprinkle with salt and pepper
  9. Pop in the oven and cook for 20-25 minutes or until nicely puffed and golden
  10. Remove from the oven and allow to sit for 5 minutes. Then drizzle with the honey, slice and serve with a green salad





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  1. Rachel MacPartlin

    Hello there ibkove your blog and recipes. Unfortunately I am allergic to walnuts (only) so I was wondering what other but you would recommend to go with this?

    • I would try a handful of toasted flaked almond – but don’t put these on top of the pastry before it goes in the oven. Toast them separately over low heat in a dry frying pan for a few minutes until they start to go golden brown. Watch carefully as they can burn quickly. Sprinkle of the pastry when it comes out of the oven before drizzling with honey.

  2. Hi, I was wondering is this something that could be frozen or taken in lunch boxes cold?

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