savoury tart

Bake cheesy puff pastry topped with a smoky aubergine and tomato compote and roasted courgettes for this stunning tart. It's ideal for lunch with friends

Ratatouille tart with flaky cheddar & thyme pastry

tomatoes (a mixture of different colours looks nice)

aubergine

olive oil

red onions, sliced

garlic cloves, crushed

sugar

courgettes (we used 1 green and 1 yellow)

grated parmesan or vegetarian alternative

butter

plain flour, plus extra for dusting

4tbsp polenta

extra mature cheddar, coarsely grated

thyme, leaves picked

egg yolk, beaten (freeze the white for another recipe)

The night before making the tart, wrap the butter for the pastry in foil, and freeze until solid – this will make it easier to grate. To make the pastry, put the flour in a large bowl and mix in half the polenta, the cheese, thyme (reserving a few leaves to serve) and a good pinch of salt. Using a coarse cheese <a href="https://www.bbcgoodfood.com/content/top-graters">grater</a>, grate in the frozen butter – try to handle it as little as possible so it doesn’t get soft – and stir it in with a <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a> as you go. Give the mixture one last stir to make sure all the butter is coated with flour, then quickly stir in 125ml very cold water. Gently bring together with your hands (splashing in a little more water if it looks dry), then wrap in baking parchment and chill for 30 mins.

Slice the tomatoes to roughly the thickness of a £1 coin (use a mandoline, if you have one). Reserve about half of the tomato slices for the top of the tart, then roughly chop the rest into chunks.

Heat the grill to high (or you can use the flame of a gas hob). Pierce the aubergine four or five times with the tip of a knife and grill (or hold over the gas flame using tongs), turning often, for 8-10 mins, or until the skin is charred and the aubergine is soft and collapsing. Leave to cool a little.

Heat half the oil in a pan over a low-medium heat, and cook the onions with a pinch of salt for 10 mins until the onions start to caramelise. Meanwhile, scrape the skin off the aubergine (don’t worry if some pieces cling to the flesh – it will add a smoky flavour). Roughly chop the aubergine flesh.

Add the garlic and aubergine to the onions and cook for another 5 mins, or until any liquid released from the aubergine has evaporated. Add the chopped tomatoes and sugar, season, and continue to cook for 5-10 mins until thickened. Leave to cool, then chill until ready to use. Can be prepared up to a day ahead.

Slice the courgettes to roughly the thickness of a £1 coin. Put in a bowl and toss with a good pinch of salt. Leave for 10 mins.

Remove the pastry from the fridge. Heat the oven to 200C/180C fan/gas 6 with a baking tray inside (or a 30cm shallow skillet pan, if you have one). <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll the pastry out</a> on a large sheet of baking parchment dusted with a little flour, to a circle about 35cm wide. Trim the edge if you want a neat finish.

Drain any liquid from the courgettes, then tip onto a plate lined with kitchen paper. Pat dry to remove as much moisture as you can. Sprinkle the remaining polenta over the pastry, then top with the chilled tomato and aubergine mix. Spread it out using the back of a spoon, leaving a 3cm border around the edge.

Arrange the reserved tomato slices and the courgettes in overlapping concentric circles on top of the tart. Brush the vegetables with the remaining oil, season and sprinkle with the parmesan. Fold the pastry edge over the veg slightly, pressing gently to seal. Brush the pastry edge with the beaten yolk.

Carefully slide the tart, still on the baking parchment, onto the hot tray or into the skillet pan. Bake for 45 mins until golden, then scatter with the extra thyme leaves, if using. Leave to cool a little and serve just warm, or at room temperature.

This savoury tart is great to serve as midweek dinner with side salad

Butternut Squash & Goats' Cheese Tart

butternut

walnuts

pack ready rolled puff pastry (320 g)

tbsp tomato chutney (or any chutney of your choice)

g goats cheese

rosemary

egg (beaten, for glazing)

Pre heat the oven to 200 C (180 C fan). Place the butternut squash in a medium roasting tin and toss with 1 tbsp of olive oil. Season with salt and pepper and roast for about 15 minutes until it begins to soften and turns golden. Add walnuts and roast for a couple more minutes.

Roll out the puff pastry into a baking tray. Score about 1 cm boarder around it and prick the inside of the boarder with fork, all the way to the bottom of the baking tray. Spread the chutney up to the scored boarder and scatter the small chunks of goats&#x27; cheese all over.

Add roasted butternut squash and walnuts. Brush the scored boarder with some egg wash. Drizzle with the remaining olive oil, season some more and place back in the oven for about 20 minutes until crisp and golden. Allow it to cool for a couple of minutes. Serve with side salad. Enjoy!

Delicious cheese, tomato and ham deli tart is really simple to make using ready rolled puff pastry and soft cheese for the base. It's ready in 35 mins

Cheese, tomato and ham deli tart

ready rolled puff pastry sheet

tubs curd cheese cheese

sun blushed tomatoes, oil

Parma ham, torn

rocket

Slightly sweet capsicum with asparagus and ricotta cheese is a fabulous filling for gourmet tarts.

Asparagus, capsicum and ricotta tarts

red capsicum, quartered, deseeded

red onion,

asparagus spears, woody ends trimmed, cut into 5cm lengths

fresh ricotta

(1/2 cup) shredded parmesan

tsp finely chopped fresh chives

black pepper

tbsp balsamic vinegar

Turn an alfresco lunch into a lavish occasion with this make ahead beetroot & goat's cheese tart.

Beetroot and goat's cheese tart

beetroot (about 400 grams), trimmed

unsalted butter

red onions, thinly sliced

(60 milliliters) balsamic vinegar

tsp thyme leaves,

tbsp caster sugar

goat's cheese

eggs, lightly beaten

milliliters thickened cream

tsp nutmeg

creme fraiche

horseradish

Dijon mustard

lemon juice

(200 grams) plain flour

unsalted butter, chopped

thyme leaves

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These tasty pies are so easy to make, and they’re the perfect recipe to have up your sleeve for lunches, snacks and picnics.

Ham and cheese pies

(25 x 25cm) frozen ready-rolled shortcrust pastry

(1/3 cup) ricotta

shallots

eggs

(1/4 cup) finely grated parmesan

A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

Roasted zucchini, capsicum, eggplant and goat's cheese tart

tbsp extra virgin olive oil

green zucchini, trimmed, thinly sliced lengthways

finger eggplants, trimmed, thinly sliced lengthways

red capsicum, halved, seeded,

(25cm) ready-rolled puff pastry

tbsp milk

(60 milliliters) pesto

goat’s cheese, crumbled

Light and fresh, these cherry tomato and rocket tartlets make a great light lunch or dinner starter.

Cherry tomato & rocket tartlets

Frozen shortcrust pastry, thawed

240.00 gm fresh ricotta

20.00 ml chopped fresh basil

125.00 ml finely grated parmesan

whole cherry tomatoes, halved

cherry tomatoes, halved

Take a simple sheet of puff pastry and transform it into this fabulous spinach, Roquefort & bacon tart. It's perfect for an easy lunch

Spinach, bacon & Roquefort tart

sheet puff pastry

shop-bought creamed spinach

cherry tomatoes

Roquefort

rashers streaky smoked bacon

Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

Entertain friends and family with Tom Kerridge’s cheese and onion tart that guarantees the sweetest caramelised onions and perfectly crisp pastry

Cheese & caramelised onion tart

onions (about 8), finely sliced

double cream

nutmeg

mature vegetarian cheddar, grated,

butter,

egg, beaten

First, make the pastry. Tip the flour and butter into a bowl, then rub together with your fingertips until the mixture resembles coarse breadcrumbs. Mix in the egg, then bring everything together using your hands until just combined. Form into a disc. Will keep wrapped and chilled for up to two days or frozen for up to a month.

Roll the pastry out on a lightly floured surface into a disc that’s roughly 28cm in diameter. Use the rolling pin to lift it over a 23cm tart tin, then drape it over the tin. Use a small ball of pastry scraps to push the pastry into the base and up the side of the tin, leaving the excess to overhang. Chill in the fridge for 20 mins. The tin can be lined and chilled up to a day ahead.

Meanwhile, melt the butter in a pan over a low-medium heat and cook the onions for 45 mins, seasoning them generously with salt and stirring occasionally until they become sticky and golden. Pour in the cream, then add the nutmeg and stir. Bring to a simmer, then remove from the heat.

Heat the oven to 200C/180C fan/gas 6. Lightly prick the base of the tart all over with a fork, then line with a large circle of baking parchment and fill with baking beans, dried rice or pulses. Bake for 20 mins, then remove the beans and parchment, and bake for 10-15 mins more until light brown. Break off a little of the the overhanging pastry to check that it’s done – it should be cooked through and crumbly.

Meanwhile, stir the egg yolks into the onion and cream mixture, and stir in two-thirds of the cheese. Tip into the pastry case, then sprinkle over the rest of the cheese and bake for 20-25 mins, or until just set and golden. Leave to cool completely in the tin, trim the overhang using a serrated knife, then remove from the tin. Sprinkle with chives and more cheese, if you like. Any leftovers will keep chilled for up to two days. Reheat in a low oven before serving.

Add miso to this mushroom and leek tart for a savoury punch. Made with a wholemeal spelt flour base, it's great served with a bright green salad

Mushroom, leek & miso spelt galette

wholemeal spelt flour

plain flour

salted butter, cubed

leeks,

garlic cloves, finely chopped

dry white wine

tbsp white miso

chestnut mushrooms, sliced

woodland mushrooms, sliced

gruyère, grated

Pulse both the flours, the thyme leaves and butter together in a food processor until the mixture resembles fine breadcrumbs. Pour in 4 tbsp cold water and pulse again until a dough forms. Add another ½ tbsp water at a time until it comes together into a ball. Chill for at least 30 mins. This can be made up to two days ahead and chilled.

Meanwhile, heat half of the oil in a large frying pan over a low heat and fry the leeks with a large pinch of salt for 10-15 mins until softened. Add the garlic and cook for a couple more minutes until fragrant, then pour in the wine. Turn the heat up and continue to cook until the wine has completely evaporated, about 5 mins. Remove from the heat and stir in the miso. Season lightly, then tip out onto a plate and spread out to cool slightly.

Roll the pastry out between two sheets of baking parchment into a rough 30cm circle. Remove the top sheet of parchment and spread over the leek mixture, leaving a 4cm border. Slide the leek-topped pastry, still on the baking parchment, onto a large baking tray. Keep chilled until you’re ready to bake. Will keep chilled for a day.

Heat the oven to 200C/180C fan/gas 6 and put a second large baking sheet in the oven to heat up. Heat the remaining oil in a large frying pan over a high heat and fry the mushrooms with some seasoning for 10 mins until browned all over. Scatter the mushrooms over the leek mixture in an even layer. Fold the edges of the pastry over so it’s just overlapping the filling mixture (this doesn’t have to be neat). Brush the pastry with the beaten egg, then sprinkle over the cheese and carefully slide the galette on its baking parchment onto the hot baking sheet. Bake for 30-35 mins until golden and crisp.

This simple quiche is a classic veggie favourite

Ultimate onion tart

shortcrust pastry

onion

vegetarian parmesan -style cheese, grated

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.

Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.

Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Top 12 savoury tart recipes from across the web

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

Top Tags

Ratatouille tart with flaky cheddar...

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Ham and cheese pies

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Cherry tomato & rocket tartlets

Spinach, bacon & Roquefort tart

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Ultimate onion tart

Top 12 savoury tart recipes from across the web

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

Top Tags

Ratatouille tart with flaky cheddar...

Butternut Squash & Goats' Cheese Ta...

Cheese, tomato and ham deli tart

Asparagus, capsicum and ricotta tar...

Beetroot and goat's cheese tart

Ham and cheese pies

Roasted zucchini, capsicum, eggplan...

Cherry tomato & rocket tartlets

Spinach, bacon & Roquefort tart

Cheese & caramelised onion tart

Mushroom, leek & miso spelt galette

Ultimate onion tart

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