puff pastry tarts

Triple Berry Cream Cheese Puff Pastry Tarts

puff pastry dough

oz cream cheese

vanilla

sugar

berries

Remove puff pastry dough from the freezer and thaw at room temperature for 45 minutes.

Beat one egg and 1 tablespoon of water in a small bowl to create an egg wash. Set aside.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.

Once the puff pastry dough is thawed, unfold and lay it out. Cut each sheet of dough into 4 even squares.

To shape the dough, dab each corner of each square with water. Next, take each corner of the puff pastry square and fold it towards the center of the square. Press down each corner so it is well intact. Transfer the squares onto the prepared baking sheet. Leave 2 inches between each square.

Using a fork, poke a few holes in the center or each square. Brush the edges of the squares with the egg wash. Bake for 18-20 minutes until edges are golden and flaky.

While puff pastry squares are baking, make the cream cheese filling. Beat cream cheese, vanilla extract, and sugar with a mixer in a medium bowl for 2 minutes until softened until all ingredients are well incorporated. Scrape the sides of bowl as needed and beat again. Set aside.

Once puff pastry squares are finished baking, remove from oven and let rest for 5 minutes.

Place a large, heaping tablespoon of cream cheese filling in the center of each puff pastry square. Spread the filling using the back of the tablespoon so it is evened out. Leave only about 1/2 inch on the edges of the puff pastry bare. Assemble a mixture of berries over the cream cheese filling. Dust with powdered sugar and serve.

Golden pastry topped with tomato and ricotta, this delicious savoury Puff Pastry tart is the perfect mid week dinner. It is also suitable for vegetarians so makes a great Meat Free Monday recipe. 

Puff Pastry Tarts {4 Topping Ideas}

320 g All Butter Puff Pastry Sheet

tbsp Ready made Pesto

g Tomatoes (Thinly sliced)

Sea salt and black pepper

Slices Bacon (Cooked until almost done)

g Cheddar cheese (Grated)

tbsp Tomato puree

g Grated mozzerella

pepperoni

Italian herbs

75 g Caramelised onion marmalade

g Goats cheese

thyme

Milk

Egg (Beaten)

Preheat the oven to 220°C, gas mark 7.&nbsp;

Lay the pastry, together with the baking parchment it comes with, onto a baking tray. Using a knife, cut the pastry into quarters. Score a 0.5cm border around the edge of each one with a sharp knife.

Add whichever toppings you are using and brush the outer edge with egg or milk if you are using.

Bake for 25 minutes or until the edges are golden and the toppings are golden.

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Triple Berry Cream Cheese Puff Past...

Puff Pastry Tarts {4 Topping Ideas}

Top 2 puff pastry tarts recipes from across the web

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

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Triple Berry Cream Cheese Puff Past...

Puff Pastry Tarts {4 Topping Ideas}

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