Puff Pastry Tarts {4 Topping Ideas}
Golden pastry topped with tomato and ricotta, this delicious savoury Puff Pastry tart is the perfect mid week dinner. It is also suitable for vegetarians so makes a great Meat Free Monday recipe.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Family Food
Servings: 4
For the Tart Base:
- 320 g All Butter Puff Pastry Sheet
For the Tomato & Pesto Tart (for 1 tart topping):
- 3 tbsp Ready made Pesto
- 100 g Tomatoes Thinly sliced
- Sea salt and freshly ground black pepper
For the Bacon and Cheese Tart (for 1 tart topping):
- 2 Slices Bacon Cooked until almost done
- 25 g Cheddar cheese Grated
- 1 Egg
For the Pizza Tart (for 1 tart topping):
- 3 tbsp Tomato puree
- 30 g Grated mozzerella
- Slices of pepperoni
- Pinch of Dried Italian herbs
For the Caramelised Onion and Goats Cheese Tart (for 1 tart topping):
- 75 g Caramelised onion marmalade
- 40 g Goats cheese Cut into slices
- Pinch of Dried thyme
To brush the pastry (optional):
- 2 tbsp Milk
- OR
- 1 Egg Beaten
Preheat the oven to 220°C, gas mark 7.
Lay the pastry, together with the baking parchment it comes with, onto a baking tray. Using a knife, cut the pastry into quarters. Score a 0.5cm border around the edge of each one with a sharp knife.
Add whichever toppings you are using and brush the outer edge with egg or milk if you are using.
Bake for 25 minutes or until the edges are golden and the toppings are golden.
Note 1 - Nutritional Info
The Nutritional Info here is for one portion of the Tomato and Pesto Tart.
Calories: 650kcal | Carbohydrates: 47g | Protein: 10g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 4mg | Sodium: 755mg | Potassium: 354mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1138IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 4mg