Quick and Easy Puff Pastry Tarts

quick and easy puff pastry tarts

These puff pastry tarts are so simple and convenient, you can literally throw on any toppings you have on hand, or in my case, leftovers!! This recipe calls for frozen puff pastry (I use dorset organic puff pastry), you can make your own if you want, but then it wouldn’t be so quick and easy anymore would it?!

I added some left over broccoli and carrots that I had, and you can try experimenting with different veggie toppings or just stick to tomato and mozzy (works great every time). Let me know if you come up with some good combinations!

frozen puff pastry sheet

Puff pastry puff pastry puff pastry chicken tomato puff pastry tart puff pastry tarts puff pastry tart

Quick & Easy Puff Pastry Tart Recipe:


  • approximately 9″x 8″ frozen puff pastry sheet
  • 1/4 cup shredded mozzarella
  • One medium tomato
  • 1/2 cup any type of meat or fish, shredded (I used cooked flaked salmon on some tarts and shredded chicken breast on others) optional!
  • A few heads of cooked broccoli and carrot batons (optional)
  • A few basil leaves (optional)
  • 1/2 tablespoon olive oil
  • A pinch of dry italian herbs
  • A pinch of salt and pepper


  1. Let the puff pastry defrost slightly so that it’s pliable. It’s best to let it defrost in the fridge beforehand (10 mins), but if you’re running low on time you can let it defrost on your counter.
  2. Preheat Oven to 200 C /392 F ( I use a fan forced oven. You might want to follow the instructions on your puff pastry box if there is a big difference in temperature).
  3. Once its pliable, sprinkle some all purpose flour on your counter to prevent the dough from sticking. Nothing annoys me more than dough that is stuck on your counter cause then you can’t do anything with it!!
  4.  Unroll the puff pastry dough onto the counter and using a rolling pin, roll out dough so that it is almost double in size.
  5.  Divide the dough into four
  6.  Using a knife, lightly score a boarder around the edge of the square/rectangle about 1/2″  away from the edge.
  7.  Using a fork, prick holes inside square/rectangle – this stops the pastry from rising in the middle.
  8.  Put toppings inside the square then drizzle olive oil, salt, pepper and italian herbs on each puff pastry tart.
  9.  Place tarts on a parchment paper lined baking sheet and bake in the oven for 10 minutes  until puffed up, then decrease the temperature to 130 C / 266 F for five minutes or until the puff pastry tarts are golden brown and crispy.
  10.  Take tarts out of the oven and place them on a cooling rack if you are eating them at room temperature or straight onto a plate if you are having them warm.

The tarts taste great served warm with a salad on the side, but also taste good at room temperature if you want to save them for later.

Serves two

Enjoy x