puff pastry tart

A sweet and savory puff pastry tart baked with peaches, brie and prosciutto then drizzled in honey and a syrupy balsamic reduction.  Its simple and amazing.&nbsp;

Peach, Prosciutto &amp; Brie Puff Pastry Tart

puff pastry

peaches

prosciutto

round of brie ((at least 6 inches across))

tbsp honey

tbsp balsamic reduction

Cut the peaches in half, take out the pit and then cut into 1/4 inch slices. Set aside.

Preheat your oven to 350 degrees.

Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Pick up the pastry and place it on a parchment lined baking tray. Repeat with the second half of puff pastry. (trust me, you will want four of these).&nbsp;Using the knife, score the edges of the puff pastry about 1/2 an inch from the edge all the way around.

Cut the round of brie in half and then cut off all the wax around the edges (unless you like to eat that part). Cut the cheese into 1/4 inch thick slices.&nbsp;First lay the brie on the tart evenly spaced. Don't cover the whole pastry, leave some room in between slices.

Next lay the peach slices on the brie and follow with chunks of the prosciutto. Just tear the proscuitto slices up with you hands and place on the tart. &nbsp;Drizzle 1 tbsp the honey on top of each tart and throw it in the oven for 12 mins or until the edges are nice and puffed and browned.

Remove the tart from the oven, drizzle with 1 more tbsp of honey and 1 tbsp of the balsamic reduction on each tart.&nbsp;Cut into pieces and serve right away.

This Berries Cheesecake Puff Pastry Tart is the easiest dessert you can serve your family or guests. It’s the perfect dessert when you are short on time but still want a WOW factor.

Berries Cheesecake Puff Pastry Tart

17.3 oz puff pastry sheets (1 package, thawed (2 sheets))

oz cream cheese, room temp

mascarpone cheese

heavy whipping cream (cold)

sugar

berries

Preheat oven to 400°F.

Place thawed pastry sheets onto a baking sheet.

With a sharp knife or pizza cutter, score a rectangle around the edges of the pastry sheet, about ½” - ¾” from the edge, don’t cut all the way through. Generously poke the middle of the pastry with a fork, repeat with second sheet. Bake 10-12 minutes until pastry sheet is golden (don’t open the oven mid-baking).

Meanwhile, prepare the cream. Beat together the cream cheese and mascarpone cheese and sugar. 

In a separate bowl, beat the heavy whipping cream until stiff peaks form.

Fold the heavy whipping cream gently into the bowl with cream cheese.

Once the pastry tart cools, push down the center part tart making room for cream.  Add the cream to the middle portion of each tart dividing equally.

Top with your favorite berries.

Enjoy immediately or refrigerate.

https://content.jwplatform.com/videos/sAN4YAHX.mp4

Easy puff pastry tart with mascarpone cream and fresh berries. So quick and easy to make and perfect for the holidays.

Berries Cheesecake Tart Video

Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead

Caramelised red onion, prosciutto & mushroom tart

olive oil

red onions

thyme

tbsp balsamic vinegar

pack puff pastry

mushrooms

firm goat's cheese

bag rocket

Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool.

Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over.

Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper.

Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.

Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble

Caramelised onion puff pastry tart

onions

pack ready-rolled all-butter puff pastry

Dijon mustard

fine breadcrumbs

grated parmesan (or vegetarian alternative)

thyme leaves

Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.

Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.

Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.

Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.

This puff pastry hack went viral, the upside down technique makes tarts and squares so easy to make.

Upside Down Puff Pastry (Viral TikTok Recipe)

Package of Puff Pastry

Whole Egg

Apple (Sliced Thinly)

Honey

Banana (Sliced)

Tablespoons Nutella

Medium Tomato

Teaspoons Olive Oil

Tablespoons Grated Parmesan Cheese

Teaspoon Dried Basil

Slices Mozzarella Cheese

12-18 Pieces Sliced Pepperoni

Tablespoons Pizza Sauce

Remove the puff pastry from the freezer and place into the refrigerator to let thaw overnight. 

Preheat oven to 400 degrees Fahrenheit.

Remove the pastry from its packaging and flatten it out a bit about a couple inches. You will need a little bit of flour to it prevent sticking to your countertop. 

With a pizza cutter or knife cut into 6 even portions. 

Make the egg wash. Crack the egg into a small bowl and scramble with a fork or whisk until light and foamy.

Line a metal tray or sheet pan with parchment paper. 

Drizzle a little honey and top with sliced apple. Place a portion of puff pastry over the apple and honey. 

Lightly press on the sides of the pastry to seal it down a bit. Brush with the egg wash and it’s ready to bake. 

Honey Apple 

Place 4-6  slices of banana and top with Nutella. Place a portion of puff pastry over the banana and Nutella.

Nutella Banana

Drizzle a little olive oil and top with dried basil. Layer with sliced tomato and sprinkle Parmesan cheese. Place a portion of puff pastry over the tomato and parmesan.

Tomato and Parmesan 

Place 4-6 pieces of pepperoni and top with mozzarella. Spread pizza sauce evenly and top with a portion of the puff pastry over the pepperoni and mozzarella cheese.

Pepperoni Pizza

Place into the oven and bake for 12 minutes until golden brown. Let fully cool and flip them over. Enjoy.

Bake The Puff Pastry Squares or Tarts

These tarts are as elegant as they are delicious. Caramelized onions combine with tangy blue cheese and sweet fig jam to deliver a palete pleasing flavor your friends and family will love!

Caramelized Onion &amp; Blue Cheese Puff Pastry Tarts

(17.3 oz.) package puff pastry,

butter

dry white wine

Kosher salt

egg, beaten

fig jam

blue cheese

honey

Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.

After they've cooked for 10 minutes add a pinch of salt.

After they've cooked for 30 minutes, turn the heat to medium low. Don't forget to keep stirring!

After they've cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.

After they've finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside.

When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees.

Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total.

Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.

Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart. 

Brush the crust portion of the tart with the egg wash.

Spread a teaspoon of fig jam in the center of each tart.

Top that with a teaspoon of caramelized onions.

Top that with a teaspoon of blue cheese. 

Bake tarts for 18-20 minutes or until the crust is dark golden brown.

Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey.

These look delicious and I can’t wait to try them!  Is it possible to make the onion jam ahead of time and heat back up from the fridge when I’m ready to assemble?

An elegant and delicious party appetizer that everyone will love!

DELICIOUS!!  Super easy to make, and like you can make ahead of time, just bake before you serve.  You cannot go wrong with this recipe!  I made just like the recipe, but next time will add a little more blue cheese, but that’s just because I LOVE blue cheese.

These were amazing! I switched out the blue cheese for goat cheese because of preference but loved them. Would demo them again and again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1687353268/igkSrNB8A.mp4

These SUPER easy caramelized onion tarts are loaded with sweet fig jam, tangy blue cheese and flaky puff pastry crust baked to perfection, then drizzled with honey!

Blue Cheese Caramelized Onion Puff Pastry Tarts

Meet your new favorite brunch recipe = Bacon and Egg Puff Pastry Tart! Bacon, Eggs, Puff Pastry... the works!

Bacon and Egg Puff Pastry Tart

Gruyere cheese

crème fraîche

lemon,

salt and black pepper

store bought Puff Pastry, thawed

This Is Everything Seasoning

bacon

eggs, poached

upland cress or arugula

chives

Preheat oven to 400 degrees F.

Mix gruyere cheese and créme fraiche in a small bowl. Season with salt, pepper and lemon zest to taste. Set aside.

Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on a parchment lined sheet pan. Create a border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area. Brush the border edges with beaten egg and sprinkle with This Is Everything. Refrigerate dough for 10 minutes.

Spread cheese mixture in the center of the pastry dough. Place the bacon on top. Bake for 15-20 minutes until puffed and golden. Remove from the oven.

While the tart is baking, poach the eggs. Toss upland cress with the olive oil, and lemon juice in a medium bowl. Season with salt and pepper to taste.

Remove the tart from the oven, add the poached eggs and break open, garnish with the upland cress salad and chives. Serve immediately

oh yes please!! This has everything I need!!

This Caramelized Onion and Goat Cheese Tart is savory and sweet and incredibly easy to make! It starts with store-bought puff pastry that gets topped with a caramelized onion and whipped goat cheese mixture, a layer of fig jam, and more caramelized onions on top. It&#39;s crispy, tangy, creamy, and sweet, all in one bite!

Caramelized Onion and Goat Cheese Tart

extra virgin olive oil

thyme (minced)

oz goat cheese (room temperature)

salt

puff pastry (thawed)

egg egg wash)

Heat a large skillet over medium low heat. Add the olive oil and onions and toss to coat. Allow the onions to cook for 5 minutes, toss again, then turn the heat to low.

Continue cooking the onions for 30-40 minutes, stirring every 5 minutes or so, until the onions are golden brown and turn almost jammy looking. Add the thyme at the halfway mark, once the onions start to become golden in color. Once cooked, remove from the heat to cool completely.

Note: If the onions are burning at any point, reduce the heat. I also like to add ¼ cup of water halfway through the cooking time to loosen any browned bits from the bottom of the pan. The water will evaporate during the remaining cooking process.

Preheat the oven to 400℉ and add a piece of parchment paper to a large sheet pan.

With a hand mixer, stand mixer, or food processor, whip the goat cheese, heavy cream and salt until light and fluffy (about one minute).

Roll out the puff pastry on a very lightly floured surface until it’s about ⅛” thick (then brush off any excess flour). Transfer to the sheet pan. Score a 1-inch border along the inside of the puff pastry (lightly on top, not the whole way through), then dock inside the scored area all over with a fork.

Mix 1/3 of the cooled onions into the goat cheese, then spread inside the border of the puff pastry. Swirl the fig jam on top of the goat cheese, then top evenly with the remaining caramelized onions.

Whisk together the egg with 1 teaspoon of water and brush all over the exposed pieces of puff pastry.

Bake for 25-30 minutes until the pastry is very golden brown. Move the pan to the bottom rack of the oven for the final 5 minutes of baking.

Top with additional thyme leaves. Allow the tart to cool for 5 minutes, then use a very sharp knife to slice into sections and serve.

I went to a Rhone River wine tasting class with a friend at Total Wine. The man who educated us on the wines we tasted said they would go well with a goat cheese tart. He wasn't kidding! I made this tart for my friend and me and bought a bottle of red wine that we tasted. The tart was absolutely delicious and very easy to make. The most difficult part was finding puff pastry. Trader Joes and Sprouts told me it was a seasonal item. I found it at Fry's.

This recipe was the star of the show at a lunch I hosted. It was very easy to make and definitely this first thing everyone reached for when they were filling their plates. I will say I only had three large onions on hand and I still felt like it was plenty. So, if you only have three it could totally work :) Already figuring out when I can make this again..

Recipe video above. This is a simple mushroom tart that I used to make for my family back in France. Called &quot;Tarte Fine aux Champignons&quot; in French, buttery puff pastry is topped with melted Gruyère, sautéed mushrooms and baked until crispy and golden. It&#39;s simple but delicious as a light meal with a fresh salad on the side.You&#39;ll probably be surprised by the volume of mushrooms once sliced but it will reduce significantly as it cooks and bakes to an even layer on the puff.

JB's Mushroom Tart

butter puff pastry

tbsp extra virgin olive oil

tbsp (30 grams) unsalted butter

/ 14 ounces Swiss brown mushrooms (, sliced 0.5cm (Note 3))

tsp black pepper

(tightly packed) Gruyère cheese (, grated (Note 2))

tsp (10 grams) unsalted butter (, melted (for brushing))

sea salt flakes

truffle oil

Sauté mushrooms 5 minutes. Place puff pastry on baking paper, fold a 1 cm / 0.4&quot; border, brush edges with butter, top with Gruyère and mushrooms. Bake on the preheated tray for 30 minutes. Finish with fresh thyme, salt flakes and truffle oil.

ABBREVIATED RECIPE

Hot tray - Place a baking tray in the oven. Turn the oven on and preheat to 210°C / 410°F (190°C fan).

Cook the mushrooms - Heat the olive oil and butter in a frying pan over medium-high heat. Add mushrooms, salt and pepper. Cook for 5 minutes, stirring regularly, until soft. Transfer mushrooms to a colander over a bowl to drain in case of excess liquid.

Prepare the base - Place a sheet of baking paper / parchment paper on the bench. Put the puff pastry on top. Fold the edges inwards to create a 1 cm / 0.4″ border and brush them with melted butter.

Assemble - Spread the grated Gruyère evenly over the pastry. Top with the mushrooms, spreading them evenly too.

Bake - Lift the baking paper and tart onto the hot tray in the oven. Bake for 30 minutes, until the pastry is golden and crisp (sides and underneath).

Finish and serve - Sprinkle with fresh thyme leaves and salt flakes. Drizzle with truffle oil or a good virgin olive oil (optional but highly recommended). Cut and serve hot.

FULL RECIPE

I prepared thi evening as individual portions. Wonderful. Thank you

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Top 9 puff pastry tart recipes from across the web

The most viewed puff pastry tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach, Prosciutto &amp; Brie Puff P...

Berries Cheesecake Puff Pastry Tart

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Caramelised onion puff pastry tart

Upside Down Puff Pastry (Viral TikT...

Caramelized Onion &amp; Blue Cheese...

Bacon and Egg Puff Pastry Tart

Caramelized Onion and Goat Cheese T...

JB's Mushroom Tart

The most viewed puff pastry tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Peach, Prosciutto & Brie Puff P...

Caramelized Onion & Blue Cheese...