This easy and delicious Pizza Puff Pastry Tarts recipe is a quick and flavorful snack perfect for any occasion. With crispy pastry, melted cheddar, and juicy heirloom tomatoes, it’s a simple dish packed with taste. You can easily adapt it with your favorite cheeses or herbs, making it versatile and satisfying every time!
Ingredients Needed
- 1 (9×13-inch / 23×33 cm) sheet frozen puff pastry, thawed in the refrigerator
- 6 ounces (170 g) shredded spicy cheddar (or regular cheddar) cheese
- 1 very large heirloom tomato, cut into 6 ¼-inch (6mm) slices
- Kosher salt
- 1 tablespoon (15 ml) fresh thyme leaves
- 1 egg
- Freshly ground black pepper
How To Make Pizza Puff Pastry Tarts
- Preheat the oven and prepare the baking sheet: Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper. Cut the puff pastry into 6 equal rectangles and lay them on the sheet, leaving a ½-inch (1.3 cm) space between each. Poke each piece with a fork.
- Add the cheese: Sprinkle each pastry rectangle with 1 ounce (28 g) of shredded cheese, leaving a ¾-inch (2 cm) border around the edges. Place the baking sheet in the fridge while you prepare the tomatoes.
- Prepare the tomatoes: Generously salt the tomato slices and place them between two paper towels on a large plate. Let them sit for 15 minutes to remove excess liquid.
- Assemble the tarts: Remove the baking sheet from the fridge, top the pastry with the drained tomato slices, and sprinkle with fresh thyme.
- Brush the edges: Whisk the egg in a small bowl and brush it on the edges of the pastry.
- Bake: Bake for 25-30 minutes, or until the pastry is golden and crispy. Season with black pepper before serving.
Recipe Tips
- Drain the tomatoes well: To avoid soggy pastry, make sure to salt and drain the tomato slices for at least 15 minutes. This removes excess moisture and keeps your tarts crispy.
- Chill the pastry: After adding the cheese, chill the puff pastry in the fridge for a few minutes before baking. This helps the pastry puff up nicely during baking.
- Brush with egg wash: For a golden, crispy crust, don’t skip brushing the edges of the pastry with the whisked egg. It makes all the difference!
- Bake at the right temperature: Make sure the oven is fully preheated to 400ºF (200ºC) before baking. A hot oven ensures the pastry cooks quickly and gets crispy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pizza Puff Pastry Tarts cool to room temperature. Store them in an airtight container in the fridge for up to 2 days.
- Freeze: To freeze, place the tarts in an airtight container and freeze for up to 1 month. Thaw in the fridge before serving.
- Reheat: Preheat the oven to 350ºF (175ºC). Place the tarts on a baking sheet and bake for 5-10 minutes until heated through and the pastry is crispy again.
Nutrition Facts
Serving Size: 1 tart
- Calories: Approximately 265
- Total Fat: 17.5g
- Saturated Fat: 9g
- Cholesterol: 30mg
- Sodium: 210mg
- Total Carbohydrate: 16.6g
- Dietary Fiber: 0.9g
- Sugars: 1.9g
- Protein: 9.9g
Try More Puff Pastry Appetizers:
Pizza Puff Pastry Tarts
Description
This easy and delicious Pizza Puff Pastry Tarts recipe is a quick and flavorful snack perfect for any occasion. With crispy pastry, melted cheddar, and juicy heirloom tomatoes, it’s a simple dish packed with taste. You can easily adapt it with your favorite cheeses or herbs, making it versatile and satisfying every time!
Ingredients
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper. Cut the puff pastry into 6 equal rectangles and lay them on the sheet, leaving a ½-inch (1.3 cm) space between each. Poke each piece with a fork.
- Add the cheese: Sprinkle each pastry rectangle with 1 ounce (28 g) of shredded cheese, leaving a ¾-inch (2 cm) border around the edges. Place the baking sheet in the fridge while you prepare the tomatoes.
- Prepare the tomatoes: Generously salt the tomato slices and place them between two paper towels on a large plate. Let them sit for 15 minutes to remove excess liquid.
- Assemble the tarts: Remove the baking sheet from the fridge, top the pastry with the drained tomato slices, and sprinkle with fresh thyme.
- Brush the edges: Whisk the egg in a small bowl and brush it on the edges of the pastry.
- Bake: Bake for 25-30 minutes, or until the pastry is golden and crispy. Season with black pepper before serving.
Notes
- Drain the tomatoes well: To avoid soggy pastry, make sure to salt and drain the tomato slices for at least 15 minutes. This removes excess moisture and keeps your tarts crispy.
- Chill the pastry: After adding the cheese, chill the puff pastry in the fridge for a few minutes before baking. This helps the pastry puff up nicely during baking.
- Brush with egg wash: For a golden, crispy crust, don’t skip brushing the edges of the pastry with the whisked egg. It makes all the difference!
- Bake at the right temperature: Make sure the oven is fully preheated to 400ºF (200ºC) before baking. A hot oven ensures the pastry cooks quickly and gets crispy.
Pizza Puff Pastry Tarts