Puff Pastry Tart Recipes

Steps:

• Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
• Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square.
• Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together.
• Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
• Sprinkle the cutting board with flour. Roll-out the creases.;
• Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
• Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
• If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
• Puff Pastry Variations:
• Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
• Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
• Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
• Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
• Bake in the preheated oven for 8 minutes. Allow to cool slightly.
• Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
• Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
• Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
• To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
• Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
• Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
• Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
• Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
• Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
• Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
• Bake in the preheated oven until puffed up slightly, about 10 minutes.
• Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
• Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.