Savoury puff pastry tarts look impressive, taste great and are quick to bake. They're also an incredible way of using up any odd-ends in the fridge, reducing waste, saving time and money. With one sheet, you can make one large tart such as this butternut squash, red onion and goats cheese one, or split it into 4 to make individual tarts. Perfect for when you're just cooking for one or two - or use the extra one as an easy pack lunch friendly recipe for tomorrow. This one uses up leftover pea and broad bean mash
Total time to make : 30 minutes Time to prep : 10 minutes
Time to bake : 20 minutes
Servings : 4 individual tarts
Ingredients
200g ready rolled puff pastry sheet (find them in the frozen aisle)
4 tbsp ricotta
A few heaped tbsps pea and broad bean mash (or any leftover cooked vegetables)
4 strips of prosciutto
60g goat cheese, cheddar or mozzarella
1 egg, beaten (or use milk)
Fresh basil or mint, to serve
Salt and pepper, to season
Method
De-frost the puff pastry sheet overnight in the fridge or, at room temperature for about an hour - don't unroll it until you're ready to assemble them
Preheat a fan oven to 200C and prepare the pastry base
Unroll the pastry sheet and keep it on the greaseproof paper it comes rolled up in, slide it onto a flat baking sheet and use a knife to split it into 4 equal squares, then score a 1/2 inch border around each sheet (this will puff up into a crust)
Use a 1 tbsp of ricotta on each tart and thinly spread with the back of the spoon, then pile on your toppings and your chosen cheese
Finally, use a pastry brush - or fingers - to brush the beaten egg (or milk) over the crust. This will give it a golden crispy finish in the oven
Bake the tarts in the oven for about 20 minutes until the crust has puffed up and is golden and crisp
Slice and serve with fresh basil, a simple rocket salad and a drizzle of olive oil
Nutritional Information
(per serving)
330 calories
21g fat, 25g carbs, 10g protein
#loveyourleftovers use any leftover cooked vegetables (roasted, boiled, steamed, sautéed - cooked in pretty much any form!) and swap out the ricotta for a tomato paste for a red or green pesto if you prefer
Good to know:
If you can, use all butter puff pastry as it's more flavoursome
Ready-rolled also come in 320g sizes which you use exactly the same way and bake for the same time, but serve 6
You won't use the whole egg, so save it in the fridge overnight to use in scrambled eggs for breakfast the next day
If you're using leftover vegetables, try to make sure they're cooled before using them as a topping and not carrying too much extra oil which can contribute to a soggy pastry base
Can be stored in the fridge for up to 2 days and can be eaten cold or warmed up in a microwave