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Bread / Pastry

Puff Pastry Savoury Tarts

These tasty individual tarts are brilliant for a quick but stylish supper. They can be baked straight away or prepared the day before and cooked just before serving. They also work well as canapés if you make them smaller.

For each of the topping ideas you will need half of the pastry and crème fraîche filling.

Makes 8

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 8

  • For the Base

  • 320g
    Ready-rolled puff pastry
  • 1
    Egg
  • 2 tsp
    Milk

  • For the Crème Fraîche Filling

  • 200g
    Crème fraîche
  • 2 heaped tsp
    Dijon mustard
  • 2 tsp
    Honey
  • 2 heaped tsp
    Thyme, finely chopped
  • -
    Salt and freshly ground black pepper

  • For the Smoked Trout, Dill and Horseradish Tarts (makes 4)

  • 2
    Spring onions, finely chopped
  • 5g
    Finely chopped dill
  • 75g
    Cream cheese
  • 120g
    Smoked trout (or salmon if preferred), roughly chopped
  • 1 tbsp
    Horseradish sauce
  • 100g
    Crème fraîche filling (see above)

  • For the Brie, Bacon and Cranberry Tarts (makes 4) 

  • 100g
    Crème fraîche filling (see above)
  • 120g
    Brie, cut into 12 thin slices
  • 4
    Rashers smoked streaky bacon, cut into 1cm pieces
  • 8 tsp
    Cranberry sauce
  • Handful
    Rocket

  • For the Ricotta, Anchovy and Spinach Tarts (makes 4)

  • 120g
    Spinach, lightly steamed
  • 100g
    Crème fraîche filling (see above)
  • 4
    Anchovies, finely chopped
  • 75g
    Ricotta
  • Pinch
    Red chili flakes

  • For the Chestnut, Pesto and Cheddar Tarts (makes 4)

  • 100g
    Crème fraîche filling (see above)
  • 80g
    Strong cheddar cheese, grated
  • 4 heaped tsp
    Basil pesto
  • 60g
    Cooked, peeled chestnuts, roughly chopped
  • 4 heaped tsp
    Onion chutney

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top.
  2. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes.
  3. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney.

Notes

These pastry tarts can be fully prepared and stored in the fridge up to a day in advance. Allow an extra 4–5 minutes to cook.

Serve with a green salad.