Savoury puff pastry tarts with goat cheese

Making some savoury puff pastry tarts is a quick and easy process if you buy ready-made pastry. If you do, bear in mind that this recipe won’t be the healthiest, as the pastry we bought may have been made with processed white flour and other less-than-natural ingredients.

But as you know, with this blog I aim to strike a balance between healthy recipes and others that appeal to us through our eyes, although they might not be the healthiest.

In any case, soon I hope to publish a recipe for home-made pastry dough, although I know it’s not the easiest to make.

So, if you don’t have the time or the inclination to make your own pastry, you can at least be sure that the other ingredients here are organic, especially the cheese. These savoury puff pastry are ideal if you have vegetarian guests, and/or if you’re preparing a buffet brunch.

I’ve given you two versions of the tarts, one normal and one in the shape of little cups. Follow my instructions to make, with one sheet of pastry dough, some flat tarts and some cup tarts.

9 medium tarts

Savoury puff pastry tarts

20 minPrep Time

13 minCook Time

33 minTotal Time

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Ingredients

1 cup (130g) of cherry tomatoes, cut into quarters

1 teaspoon of extra virgin olive oil

1 small pinch of Himalayan salt

1 sheet of pastry dough (260g)

¼ medium size red onion

½ cup (75g) organic goats cheese, crumbled

Instructions

1. >>> PUFF PASTRY CUPS <<<
2. Cut the tomatoes into quarters and season them in a bowl with a little extra virgin olive oil and salt. Put to one side
3. Cut the onion into medium-size slices
4. Cut the pastry dough into 9 equal parts - 5 of which you will use for the cup pastries
5. Place the dough into a muffin tin. There’s no need to grease or oil the tin.
6. Beat one egg, and paint it over the pastry with a brush
7. With a fork, make some holes in the bottom of the dough - these should stop the pastry from rising too much
8. Bake for three minutes, until the dough begins to rise.
9. Take out of the oven and add the goat cheese, the tomatoes and the onion (in that order)
10. Bake for another 10 minutes until the edges of the pastry are golden
11. >>> PUFF PASTRY TARTS <<<
12. Use the four remaining sections of pastry to make some flat tarts
13. With the point of a knife outline a square on the inside of the pastry - leaving a 1cm margin
14. With a brush, cover the surface of the pastry with the beaten egg
15. With a fork, make small holes in the smallest, innermost square
16. Repeat steps 8 to 10

Notes

For a buffet it’s better to have a smaller size. If that’s the case, cut the nine parts of the sheet of pastry dough into four parts equal parts

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