Pinch of Mint · www.pinchofmint.com/recipes/puff-pastry-tarts
Three easy puff pastry tarts
By Tom · Updated
- About 2 hours 15 min
- Takes a bit of care
Whether you're craving something sweet, savoury, or both, these simple recipes will blow you away with minimal effort and maximum flavour.
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The recipe
Three easy puff pastry tarts
Whether you're craving something sweet, savoury, or both, these simple recipes will blow you away with minimal effort and maximum flavour.
- 30 min prep
- 1 hour 33 min cooking
- 12 min hands-off
- Takes a bit of care
Times and difficulty are our estimates from the method, not stopwatch figures.
Ingredients
Courgette & tomato puff pastry tart
To garnish
Whipped Feta & asparagus puff pastry tart
To garnish
Apple & cinnamon puff pastry tart
To garnish
Tick things off as you go — they stay ticked if you close the page.
A dotted underline means the amount has been rounded to something you can measure.
Method
Courgette & tomato puff pastry tart
Step 1: Prep the vegetables
In a mixing bowl, combine the sliced courgette (1), halved cherry tomatoes (9 tomatoes), garlic (1 garlic), chopped oregano (10 g), olive (20 ml) oil, and a generous pinch of salt and pepper. Toss gently until everything is evenly coated.
Step 2: Make the tomato base
Season the passata (100 g) with salt and pepper, then stir in the chopped basil (8 leaves).
Step 3: Prepare the pastry
Roll out the puff pastry (150 g) 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.
Step 4: Assemble the tart
Transfer the pastry (150 g) to a parchment-lined baking tray. Spread the tomato sauce evenly within the border. Arrange the courgette (1) and tomatoes (9 tomatoes) on top in a single layer.
Step 5: Bake
Place the tart in a preheated oven at 170°C (fan) and bake for 25-30 minutes, or until the pastry (150 g) is golden, crisp, and puffed around the edges.
Step 6: Finish & serve
Once out of the oven, garnish with fresh basil leaves and a drizzle of extra virgin olive oil (20 ml). Serve warm or at room temperature.
Whipped Feta & asparagus puff pastry tart
Step 1: Make the whipped Feta
Crumble the feta into a food processor. Add the Greek yoghurt (40 g) and garlic (1 garlic), then blend until smooth and creamy. Stir in the chopped chives (5 g) and season with freshly ground black pepper. Set aside.
Step 2: Prepare the pastry base
Roll out the puff pastry (150 g) 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.
Step 3: Blind bake the pastry
Transfer the pastry (150 g) 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.
Step 4: Blanch the asparagus
While the pastry (150 g) bakes, bring a pan of salted water to a boil. Add the asparagus (100 g) and cook for 3 minutes, until just tender and vibrant green. Drain and drizzle with olive (20 ml) oil, seasoning with salt and pepper to taste.
Step 5: Assemble the tart
Spread the whipped feta mixture evenly over the cooled pastry (150 g) base (inside the border). Arrange the asparagus (100 g) spears neatly on top.
Step 6: Finish & serve
Garnish with fresh basil leaves and a final drizzle of extra virgin olive oil (20 ml). Serve warm or at room temperature.
Apple & cinnamon puff pastry tart
Step 1: Marinate the apples
Place the sliced apples (2) in a mixing bowl. Add the orange (1 orange) zest and juice, tossing gently to coat. Let sit for 5-10 minutes to infuse the citrus flavour.
Step 2: Make the cinnamon sugar
In a small bowl, mix the caster sugar (40 g) with the ground cinnamon (1 tsp). Add one-third of this mixture to the apples (2) and stir to coat.
Step 3: Prepare the pastry base
Roll out the puff pastry (150 g) 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.
Step 4: Assemble the tart
Place the pastry (150 g) on a parchment-lined baking tray. Spread the softened butter (30 g) evenly over the surface (inside the scored border), then sprinkle the remaining cinnamon (1 tsp) sugar over the butter. Arrange the apple (2) slices in a single, slightly overlapping layer on top.
Step 5: Bake the tart
Bake in a preheated oven at 170°C (fan) for 25-30 minutes, or until the pastry (150 g) is golden, crisp, and the apples (2) are caramelised around the edges.
Step 6: 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.
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Questions people ask
How long does three easy puff pastry tarts take?
About 2 hours 15 min from start to finish: 30 min of prep, 1 hour 33 min of cooking, and 12 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.
How much does this make?
The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.
Can I see the ingredients in ounces and pints?
Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.
Is it vegetarian?
Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.
Three easy puff pastry tarts · Pinch of Mint · www.pinchofmint.com/recipes/puff-pastry-tarts