These Savory Tarts are not only delicious, they’re beautiful as well
I love anything that starts with puff pastry, and these savory tarts are no different. They are so simple but there’s beauty in their simplicity. I love using up leftover vegetables in these. Cheese, vegetables and dough make for the best flavor combinations, but you can add any protein of your choice as well. These are great to serve at parties because they are bite sized, but you can also make a large one and cut it to serve. They’re also a great light snack to break your fast with during Ramadan.
Simple ingredients make the best savory tarts
The best recipes are the ones that let the flavors shine. I don’t over season the cream cheese or the vegetables used in these tarts. Just some salt, pepper and parmesan. You can add chili flakes for a kick, or simply use a flavor cream cheese. A garden veggie cream cheese or jalapeño cream cheese would work great for these savory tarts. Not all puff pastries are created equal, and I definitely have a favorite. You can find my favorite puff pastry linked here. This brand is superior hands down! Now for the vegetables, it’s important to thinly slice them. The thinner they are, the less water they’ll release and the better they’ll roast.
These tarts are versatile
You can make these in any size you want, and with any toppings you want. That’s a great recipe in my book. While I prefer a rectangular shape, making these in a 2×2 inch square would make them bitesized and a perfect appetizer. Keep in mind that the tarts have to be big enough to fit the vegetables and hand a 1/3-1/2 inch border of pastry left bare.
More puff pastry recipes to try:
- 1 package puff pastry thawed
- 1 cup cream cheese of your choice softened
- zucchini thinly sliced
- tomato thinly sliced
- mushrooms thinly sliced
- leftover chicken shredded or chopped
- 1 cup mozzarella shredded or sliced
- 1/2 cup shredded parmesan
- salt and pepper to taste
- 1 egg beaten
- Preheat your oven to 400 F. Although puff pastry packages site 420 F, I prefer 400 F because it lets th evegetables roast better.
- Carefully spread out your puff pastry and cut to your desired size. Refer to the image to see what size I chose. The with a sharp knife, carefully make a rectangular border 1/3-1/2 an inch inside the pastry edge. Don't cut all the way through. Then with a fork lightly make indentations on the inside of the border. This will keep the pastry in the center from rising.
- Spread about 1 teaspoon of cream cheese within the border of each tart. Place your choice of vegetables onto the portion covered in cream cheese and sprinkle with salt and pepper. If you're adding protein make sure it's cut into smaller pieces. Spinkl ever some mozzarella. You can use shredded or fresh.
- Brush the edges with the beaten egg and bake for 12-14 minutes, or until the pastry has puffed up around the edges and is golden brown. Serve immediately.
- Prep instructions: If you want to make these ahead of time, assemble them and a few hours before anyplace them in the fridge. You can bake them fresh and serve. If you would like to bake them ahead of time, keep them at room temperature and do not reheat before serving.
Have you tried this recipe?
Have you tried these delicious savory tarts? If you have I’d love to hear how they turned out in the comment below!Add to favorites
Tried the savory tarts today, they turned out great! Such an easy and yummy recipe and a huge hit with the kids. Thanks for sharing! 🙂
That’s so great to hear! I’m so glad you guys enjoyed the recipe!
That’s great to hear!