Best Savory Puff Pastry Tart

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Here is my go-to savory puff pastry tart recipe, with a crispy, golden base and a mix of fresh seasonal vegetables, herbs, and creamy cheese on top.

This tart has become my weeknight dinner hero – it’s so quick to put together but looks like you spent hours in the kitchen. I often make an extra one to share with neighbors, and they always ask for the recipe!

What Kind of Puff Pastry Should I Use?

Pre-rolled puff pastry sheets are a real time-saver for this recipe, and you can find them in the freezer section of most grocery stores. While you can use either all-butter or standard puff pastry, the all-butter variety will give you the richest flavor and that lovely golden color when baked. Just make sure to thaw your pastry in the fridge overnight or for about 4-6 hours before using it – trying to unfold frozen pastry will lead to cracks and breaks. If you’re in a pinch, the standard store brand will work fine, but avoid the reduced-fat versions as they don’t puff up quite as nicely.

Options for Substitutions

This recipe has lots of room for swaps while still keeping its fancy feel. Here are some helpful substitutions:

• Puff pastry: This is the foundation of the recipe, so it’s best to stick with puff pastry. In a real pinch, you could use refrigerated croissant dough, but the texture won’t be quite the same.
• Crème fraîche: You can swap this with sour cream or Greek yogurt – just make sure to use full-fat versions to keep the creamy texture.
• Smoked trout/salmon: These are interchangeable with each other, or you could use hot-smoked mackerel or even canned tuna if needed.
• Brie: Camembert works great here, or try other soft cheeses like goat cheese or even mozzarella.
• Streaky bacon: Pancetta or prosciutto make good substitutes. For a meat-free version, try crushed nuts or sun-dried tomatoes.
• Arugula: Watercress or baby spinach leaves work just as well for that peppery bite.
• Chestnuts: You can use toasted walnuts or pine nuts instead. They’ll give you that same nutty crunch.
• Anchovies: If you’re not an anchovy fan, try capers or olives for that salty kick.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – make sure your pastry is properly chilled before baking, but not frozen solid, and always unfold it gently to prevent cracking. Another common mistake is overloading the tart with toppings, which can make the center soggy and prevent the pastry from rising properly – spread your ingredients evenly and avoid piling them too high. To ensure a crispy bottom, try pricking the center of the pastry with a fork (leaving a 1-inch border untouched) and pre-baking it for 10-12 minutes before adding your toppings. For the best results, make sure to brush the edges with egg wash before baking, and don’t forget to let your tart cool for 5-10 minutes before cutting – this helps the layers set and prevents the toppings from sliding off.

What to Serve With Savory Puff Pastry Tart?

This rich and flaky tart works really well with simple side dishes that balance out its buttery, savory flavors. A crisp green salad with a light lemon vinaigrette makes the perfect partner – the fresh, bright flavors cut through the richness of the pastry and various cheeses. For a more substantial meal, try serving it with a bowl of roasted tomato soup or a simple vegetable soup. If you’re serving this tart for brunch, some fresh fruit on the side adds a nice sweet contrast to all the savory elements.

Storage Instructions

Keep Fresh: This savory tart is best enjoyed the day it’s made, but if you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. The puff pastry might lose some of its crispiness, but the flavors will still be good!

Make Ahead: You can prep some components ahead of time to make assembly easier. Mix the crème fraîche filling and store it in the fridge for up to 24 hours. You can also chop all your toppings and keep them ready in separate containers in the fridge.

Serve Again: To enjoy leftover tart, take it out of the fridge about 15 minutes before serving. If you’d like to crisp up the pastry again, pop it in a preheated oven at 350°F (175°C) for about 5-7 minutes. Just keep an eye on it to make sure it doesn’t brown too much!

Preparation Time	20-30 minutes
Cooking Time	40-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 120-140 g
• Fat: 160-180 g
• Carbohydrates: 150-170 g

Ingredients

• 1 sheet of puff pastry, pre-rolled (320g/11½oz)
• 1 egg from free-range chickens
• 2 teaspoons milk
• 200g/7oz crème fraîche
• 2 large teaspoons dijon mustard
• 2 teaspoons honey
• 2 large teaspoons finely chopped thyme
• Salt and freshly ground black pepper
• 2 finely chopped green onions
• 5g/⅛oz finely chopped dill
• 75g/2½oz cream cheese
• 120g/4oz smoked trout or salmon, coarsely chopped
• 1 tablespoon hot horseradish sauce
• Half of the above crème fraîche mixture
• Half of the above crème fraîche mixture
• 120g/4oz brie, sliced into 12 thin pieces
• 4 slices smoked streaky bacon, cut into small 1cm/½in pieces
• 8 teaspoons cranberry sauce
• A handful of arugula
• 120g/4oz spinach, lightly steamed
• Half of the above crème fraîche mixture
• 4 finely chopped anchovies
• 75g/2½oz ricotta cheese
• A pinch of red chili flakes
• Half of the above crème fraîche mixture
• 80g/¾oz sharp cheddar cheese, grated
• 4 large teaspoons basil pesto
• 60g/2¼oz roasted and peeled chestnuts, chopped

Step 1: Prepare the Pastry Base

Begin by preheating your oven to 200°C/180°C Fan/Gas 6.

Line two flat baking trays with non-stick baking parchment.

Unroll the pastry and cut it into 8 equal-sized rectangles.

In a small cup, whisk together the egg and milk, then brush this mixture over both sides of each pastry rectangle.

Arrange the pastry on the baking trays, ensuring they are evenly spaced.

Step 2: Shape the Pastry

To create a crust, use a sharp knife to carefully score a border 1cm/½in from the edge all the way around each pastry rectangle.

Within this border, use the knife to make a criss-cross pattern in the center of each piece.

Repeat this process for all rectangles.

Once shaped, bake them for about ten minutes until they are lightly golden-brown and puffed up.

Remove from the oven and allow them to cool before proceeding with the fillings and toppings.

Step 3: Prepare the Crème Fraîche Filling

In a small bowl, mix together all the ingredients for the crème fraîche filling.

Season with salt and freshly ground black pepper to taste.

This will be used as a base for the different toppings.

Step 4: Assemble and Bake the Smoked Trout Topping

In a bowl, mix the spring onions, dill, cream cheese, smoked trout, and horseradish together.

Stir in half of the crème fraîche filling.

Spread this mixture over the center of 4 of the cooked pastry rectangles.

Bake in the oven for an additional 10–12 minutes, or until golden-brown.

Step 5: Assemble and Bake the Brie and Bacon Topping

Take half of the remaining crème fraîche filling and spread it over the center of another set of 4 cooked pastry rectangles.

Top with slices of Brie and pieces of bacon.

Bake for 12–15 minutes until the bacon is cooked and the topping is golden-brown.

Serve hot and garnish with a spoonful of cranberry sauce and a few rocket leaves for a fresh finish.

Step 6: Assemble and Bake the Ricotta and Anchovy Topping

Squeeze any excess water from the spinach and roughly chop it.

Combine this with half of the crème fraîche filling, then add the anchovies, ricotta, and chilli flakes.

Spread this mixture over the middle of another 4 baked pastry rectangles.

Bake for 12–15 minutes until the toppings are heated through and the flavors meld.

Step 7: Assemble and Bake the Chestnut and Pesto Topping

Mix together half of the crème fraîche filling with the cheddar cheese, pesto, and chestnuts.

Evenly distribute this mixture over the center of the final 4 cooked pastry rectangles.

Bake for 12–15 minutes until the cheese is melted and the topping is golden-brown.

Serve hot, topped with a spoonful of onion chutney for added flavor.