Top with roasted vegetables and mozzarella.You can use other spreads, see below for examples) Don't add too much, you don't want the pastry to get soggy. Spread pesto inside the squares (pesto is optional but provides great flavour.Using a small knife, score (do not cut all the way through the pastry) the edges to create a border (see picture below step 1) Cut the pastry sheet into 4 equal squares and place on a baking tray.My sheets were 24.5cm x 24.5cm ( 9.5 x 9.5 inches in size) I'm no pastry chef so I choose the easy route of using (defrosted) frozen puff pastry sheet. For the pictured tarts, I roasted some asparagus, snow peas, tomato and capsicum (bell pepper). Most vegetables will need cooking time before they are added to the tarts. If you don't have any roasted vegetables to hand you will have to prepare them before assembling your tarts. This is another great use for the pre-roasted vegetables, and because you have done the prep work in advance, it makes this a super quick and easy lunch option. I find when they are already prepared and cooked, we are much more likely to reach our veggie intake goals. I often roast a ton of vegetables at the start of the week to add to salads, meals, lunchboxes, snacks etc. That is what is so good about this recipe, you can basically dump a range of ingredients on puff pastry squares, cook and enjoy! (within reason!) Today I am sharing the recipe for the tarts I made when photographing this post but, to be honest, I rarely make the same tart twice.
Apple rose tart recipe with puff pasty how to#
5 Puff Pastry Tarts HOW TO MAKE PUFF PASTRY TARTS
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