Quick Savoury Puff Tart
SERVES 8 (4 FOR NOW AND 4 FOR LATER)
15 MINUTES PREP
15 MINUTES COOKING
To freeze follow the recipe up to adding your toppings, but don’t brush the border with beaten egg. Put on to a tray lined with baking parchment and flash-freeze
Another testament to puff pastry perfection. Great for random bits and bobs in your fridge, like feta or olives, and perfect to tailor to fussy eaters. Don’t worry about exact quantities, just make sure your tarts are laden with delicious toppings.
2 ready-rolled (previously unfrozen) sheets of puff pastry, or 2 packets of (previously unfrozen) puff pastry rolled out to a thickness of 5mm
1 egg, beaten, to glaze
- crumbled goat’s cheese and caramelised onions
- sundried tomatoes, pesto, mozzarella and basil
- olives, feta, balsamic glaze and thin courgette ribbons
- brie, cooked roasted sweet potato, cranberry sauce and thyme
- cooked mushroom and taleggio cheese
- cooked flaked salmon mixed with crème fraîche and mustard and cooked asparagus
- Preheat the oven to 220C/200C fan/gas 7.
Open up the puff pastry sheets, fold over the edges of the pastry to make a 1.5cm border and brush the border of one of the sheets with beaten egg.
Add your toppings and bake the egg-washed sheet for 15-20 minutes until the pastry is golden and risen at the edges.
FREEZE Follow the recipe up to adding your toppings, but don’t brush the border with beaten egg. Put on to a tray lined with baking parchment and flash-freeze. Once frozen solid, wrap in foil, label up and put into your freezer file.
FREEZER TO TABLE Preheat the oven to 220C/200C fan/gas 7 and put a baking sheet inside. Unwrap the tart, brush the border with beaten egg, put on the preheated tray and bake for 20-25 minutes until the pastry is puffed up and golden.