3 EASY Puff Pastry Tart Recipes

Looking for quick, delicious, and impressive puff pastry recipes? In this video, I’ll show you three easy puff pastry tarts—perfect for brunch, snacks, or dessert. Whether you’re craving something sweet, savoury, or both, these simple recipes will blow you away with minimal effort and maximum flavour!

Check Out The Recipe Video Below

3 EASY Puff Pastry Tart Recipes

Courgette & Tomato Puff Pastry Tart

 Ingredients:

1 x Courgette (sliced)

9 x Cherry Tomatoes (halved)

1 x Clove of Garlic (Grated or chopped)

10g x Fresh Oregano (Chopped)

20ml x Extra Virgin Olive Oil

Salt & Black pepper (to taste)

100g x Tomato Passata 

8 to 10 x Basil Leaves (chopped)

150g x Puff Pastry

To garnish:

Fresh basil leaves 

Drizzle of extra virgin olive oil

Method:

Prep the Vegetables:

In a mixing bowl, combine the sliced courgette, halved cherry tomatoes, garlic, chopped oregano, olive oil, and a generous pinch of salt and pepper. Toss gently until everything is evenly coated.

Make the Tomato Base:

Season the passata with salt and pepper, then stir in the chopped basil. 

Prepare the Pastry:

Roll out the puff pastry to about 2mm thickness. Score a 1cm border around the edge using a sharp knife (don’t cut all the way through). Then dock the inner area (not the border) with a fork to prevent it from puffing up during baking.

Assemble the Tart:

Transfer the pastry to a parchment-lined baking tray. Spread the tomato sauce evenly within the border. Arrange the courgette and tomatoes on top in a single layer.

Bake:

Place the tart in a preheated oven at 170°C (fan) and bake for 25–30 minutes, or until the pastry is golden, crisp, and puffed around the edges.

Finish & Serve:

Once out of the oven, garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Serve warm or at room temperature.

Whipped Feta & Asparagus Puff Pastry Tart

Ingredients:

100g x Feta Cheese

40g x Greek Yoghurt

1 x Garlic Clove (grated)

5g x freshly Chopped Chives

100g x Asparagus

Drizzle of Extra Virgin Olive Oil 

Salt and Black Pepper (to taste)

150g x Puff Pastry

To garnish:

Fresh basil leaves 

Drizzle of extra virgin olive oil

Method:

Make the Whipped Feta:

Crumble the feta into a food processor. Add the Greek yoghurt and garlic, then blend until smooth and creamy. Stir in the chopped chives and season with freshly ground black pepper. Set aside.

Prepare the Pastry Base:

Roll out the puff pastry to about 2mm thick. Score a 1cm border around the edge with a sharp knife (be careful not to cut through). Dock the centre of the pastry with a fork to prevent puffing.

Blind Bake the Pastry:

Transfer the pastry to a baking tray lined with parchment paper. Bake in a preheated oven at 170°C (fan) for 25–30 minutes, or until golden and crisp. Remove from the oven and let cool slightly.

Blanch the Asparagus:

While the pastry bakes, bring a pan of salted water to a boil. Add the asparagus and cook for 3 minutes, until just tender and vibrant green. Drain and drizzle with olive oil, seasoning with salt and pepper to taste.

Assemble the Tart:

Spread the whipped feta mixture evenly over the cooled pastry base (inside the border). Arrange the asparagus spears neatly on top.

Finish & Serve:

Garnish with fresh basil leaves and a final drizzle of extra virgin olive oil. Serve warm or at room temperature.

 Apple & Cinnamon Puff Pastry Tart

Ingredients

2 x Apples (sliced)

1 x Small Orange (Zest and Juice)

40g x Caster Sugar

1 tsp x Ground Cinnamon

150g x Puff Pastry

30g x Soft Unsalted Butter

To garnish:

Fresh raspberries

Fresh mint leaves

Method:

Marinate the Apples:

Place the sliced apples in a mixing bowl. Add the orange zest and juice, tossing gently to coat. Let sit for 5–10 minutes to infuse the citrus flavour.

Make the Cinnamon Sugar:

In a small bowl, mix the caster sugar with the ground cinnamon. Add one-third of this mixture to the apples and stir to coat.

Prepare the Pastry Base:

Roll out the puff pastry to about 2mm thick. Score a 1cm border around the edge using a sharp knife (without cutting through the dough). Dock the inner area with a fork to prevent it from puffing during baking.

Assemble the Tart:

Place the pastry on a parchment-lined baking tray. Spread the softened butter evenly over the surface (inside the scored border), then sprinkle the remaining cinnamon sugar over the butter. Arrange the apple slices in a single, slightly overlapping layer on top.

Bake the Tart:

Bake in a preheated oven at 170°C (fan) for 25–30 minutes, or until the pastry is golden, crisp, and the apples are caramelised around the edges.

Garnish & Serve:

Once baked, let the tart cool slightly. Finish with a scattering of fresh raspberries and a few mint leaves for a fresh contrast. Serve warm or at room temperature.