Ingredients
Method
- 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.
Notes
Variations. Using flavored cream cheese will take these savory tarts to the next level. Garden veggie or jalapeño are my personal favorites.
I love using thinly sliced tomatoes and zucchini. But egg plant and mushrooms would work great.
Make a savory cheese herb tart by adding cheese and your favorite fresh herbs on top.
Tips. When using protein keep in mind that it'll continue to bake for 12-14 minutes in the oven, so use partially cooked protein, and if you're using shrimp or salmon you can add it to the tart raw.
If you want to make these bite sized you can chop the vegetables instead of slicing so the pastry edges stay clear.