Category: puff pastry

Individual Plum Tarts with Puff Pastry: Simple but Delicious!

If you’re looking for a dessert that feels special but is a breeze to make, these Individual Plum Tarts are it. With purchased puff pastry as the base, all you need to do is layer on some juicy plum slices tossed with lemon zest, mint, a little sugar, and cinnamon. A quick brush of apricot…

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! appeared first on A Well Seasoned Kitchen.

If you’re looking for a dessert that feels special but is a breeze to make, these Individual Plum Tarts are it. With purchased puff pastry as the base, all you need to do is layer on some juicy plum slices tossed with lemon zest, mint, a little sugar, and cinnamon. A quick brush of apricot jam before baking gives them a glossy, golden finish. They’re perfect for a cozy weeknight treat or a fun addition to a dinner party—easy, delicious, and sure to impress!

Wooden board holding an Individual Plum Tart, with a second tart to the side
(Photo by Rick Souders)
Table of Contents
  1. Ingredients in Plum Tarts
  2. How to Make Plum Tarts
  3. Plum Pastries Flavorings
  4. Can You Substitute Other Fruit in this Tart?
  5. Ways to Serve Mini Plum Tarts
  6. Plum Tarts Puff Pastry Storage
  7. Plum Tarts Recipe FAQs
  8. If You Like Plum Tarts, Try These Other Desserts!
  9. Mini Plum Tarts

My husband Robert and I often venture to Mexico to spend time with my childhood friend Katey Hartwell. One evening while we were there, a neighbor brought a simple and delicious dessert that combined buttery puff pastry with perfectly ripe plums in a rustic galette. Every last bite was delicious. Once we returned home, I decided to create my own version, including transferring it from one large galette into individual tarts. This way, guests get a perfect little something all their own!

Ingredients in Plum Tarts

Here’s all you need to make this quick and easy plum dessert (details, including quantities, are included in the recipe card below):

  • Frozen puff pastry
  • Butter
  • Ripe but slightly firm plums (any kind)
  • Granulated (white) sugar
  • Fresh mint
  • Lemon zest
  • Ground cinnamon
  • Apricot jam
  • Vanilla ice cream, for serving (optional)

How to Make Plum Tarts

While these delectable Individual Plum Tarts look like they take more effort to make, they don’t. Beautiful and scrumptious, these tarts make for an impressive, easy to prepare recipe. Here’s a video showing how to create these enticing desserts, followed by step-by-step instructions with photos:

  1. Prep oven.
    Preheat oven to 325 degrees.
  2. Create pastry rounds.
    On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
  3. Butter rounds.
    Place on ungreased cookie sheets and brush with melted butter. Set aside.
  4. Prep plums.
    Pit plums and cut each into 16 slices (around 1/4-inch thick). process shot slicing a plum, showing width of slices
  5. Season plums.
    In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon. process shot stirring seasonings into plum slices
  6. Place plums on pastry rounds.
    Arrange sliced plums on top of pastry rounds, placing slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) plums, to form a small rim. Process shot showing how to fold pastry edge over plum slices
  7. Coat with warm jam.
    In a small saucepan, melt jam over medium heat, stirring. Remove from heat; brush lightly over the top of plums with a basting brush. process shot brushing tops of tarts with warm apricot jam
  8. Bake; cool.
    Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone). overhead shot of 6 baked plum tarts on a half-sheet pan
  9. Serve.
    Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired. Garnish with whole mint leaves.
horizontal view showing how to serve a baked plum tart topped with a scoop of ice cream

Plum Pastries Flavorings

Here are a few ideas for varying this recipe:

  • Add orange zest (in addition to or in place of the lemon zest).
  • Substitute chopped fresh basil for the mint.
  • Use currant or other fruit flavored jam in place of apricot.
  • Add 1/8 teaspoon ground nutmeg.

Can You Substitute Other Fruit in this Tart?

Yes you could use other stone fruit in this recipe in place of the plums, including peaches, apricots, or nectarines.

Ways to Serve Mini Plum Tarts

I like to serve these tarts at room temperature, topped with a scoop of vanilla, butter pecan or sea salt caramel ice cream.

How do you eat these plum pastries? (Do you cut it?)
I recommend eating these pastries with a knife and fork.

How do you transport individual plum tarts?
If taking these tarts to a pot luck or as a contribution to dinner at another home, cool, leave on the cookie sheets and cover with plastic wrap. Don’t stack them!

overhead shot of 6 baked plum tarts on a half-sheet pan

Plum Tarts Puff Pastry Storage

If making earlier in the day, cool, leave on the cookie sheets, cover with plastic wrap and refrigerate. Bring to room temperature before serving.

Plum Tarts Recipe FAQs

Do you peel plums before baking?

It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.

Do you need to stone plums before cooking?

For this recipe, yes you definitely need to remove stones from the plums. I always half plums and remove the stones before cooking. However, technically, you can cook plums whole and then halve and remove the stone later.

What is the difference between a tart and a plum galette with puff pastry?

I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.

What is the difference between a plum galette with puff pastry and a pie?

A galette is basically a freeform pie that’s baked on a cookie sheet instead of in a pie dish. In addition, a galette made with puff pastry will have a light, crisp crust whereas a pie will have a flaky crust.

How do you keep the bottom of mini plum tarts from getting soggy?

I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.

If You Like Plum Tarts, Try These Other Desserts!

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Mini Plum Tarts

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Light, fresh, and sweet with a touch of tartness, Individual Plum Tarts with Puff Pastry are the perfect ending to any meal. These rustic freeform tarts are prepared in the style of a galette, calling for only 8 ingredients. Easy, elegant and impressive!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Ingredients

  • 1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed
  • 1/4 cup butter, melted
  • 6 ripe but slightly firm plums – see Note below
  • 2 tablespoons sugar
  • 2 tablespoons chopped fresh mint, plus whole leaves for garnish
  • 3 teaspoons fresh lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup apricot jam
  • Vanilla ice cream (optional)

Instructions

  1. Preheat oven to 325 degrees.
  2. On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
  3. Place on ungreased cookie sheets and brush with melted butter. Set aside.
  4. Pit plums and cut each into 16 slices (around 1/4-inch thick).
  5. In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
  6. Arrange on top of the pastry, placing the plum slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) the plums, to form a small rim.
  7. In a small saucepan, melt the jam over medium heat, stirring. Remove from heat; brush lightly over the top of the plums with a basting brush.
  8. Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
  9. Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired.
  10. Garnish with whole mint leaves.

Notes

Note on plums: I recommend using red or purple plums like Elephant Heart – they have great color (red inside, dark red/purple outside) – and are commonly available.

Make Ahead: Tarts can be made earlier in the day, cooled, covered and kept at room temperature

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: desserts, quick and easy
  • Method: Bake
  • Cuisine: French

Nutrition

  • Serving Size: 1 tart (witout ice cream)
  • Calories: 615
  • Sugar: 19.1 g
  • Sodium: 215.5 mg
  • Fat: 39.4 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 60.9 g
  • Fiber: 2.5 g
  • Protein: 6.8 g
  • Cholesterol: 20.3 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in 2013 and then updated a few times over the years, most recently in November 2024.

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! appeared first on A Well Seasoned Kitchen.

Puff Pastry Apple Tart

Apple pie is a classic dessert. I even love a good apple galette. But whenever I need an EASY apple dessert, I like to make this Puff Pastry Apple Tart. It is made with store-bought puff pastry but looks like a gorgeous dessert from a French bakery! Yo…

Apple pie is a classic dessert. I even love a good apple galette. But whenever I need an EASY apple dessert, I like to make this Puff Pastry Apple Tart. It is made with store-bought puff pastry but looks like a gorgeous dessert from a French bakery! Your friends and family will never know now…

Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It’s creamy and tangy, and the leftovers are fantastic!

The post Tomato Pie appeared first on Budget Bytes.

This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!

Tomato pie in a baking dish.

Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.

I can’t wait to make this tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!

What is Tomato Pie?

When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.

Ingredients for Tomato Pie

Here’s what you’ll need to make the best tomato pie recipe ever:

  • Tomatoes: I recommend using Roma tomatoes because they’re so budget-friendly, but really, any fresh, ripe tomatoes will work. Bonus points if they’re homegrown!
  • Puff Pastry: A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
  • Seasonings: Salt, freshly cracked black pepper, and cayenne pepper season the pie perfectly.
  • Olive Oil: I roast the tomato slices before adding them to the pie to remove some moisture and enhance their flavor. Drizzling with a little olive oil beforehand helps them roast evenly and adds to their depth of flavor.
  • Mayonnaise: Adds creaminess and tang to the filling.
  • Cheese: A mixture of shredded cheddar, Parmesan, and ricotta cheese is a must for this recipe!
  • Egg: Helps to bind the filling and give it structure.
  • Garlic: Fresh minced garlic adds a yummy, savory flavor to the pie.
  • Basil: This is optional, but fresh basil is a delicious addition to the filling.

What Else Can I Add?

The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:

  • Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
  • Caramelized onions
  • Sliced chives
  • Sauteed mushrooms

Storage Instructions

This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.

A slice of tomato pie on a plate.
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Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It's creamy and tangy, and the leftovers are fantastic!
Course Main Course
Cuisine Amercian
Total Cost ($10.53 recipe / $1.31 serving)
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices, 1 slice per person
Calories 274kcal
Author Jess – Budget Bytes

Ingredients

  • 6 roma tomatoes* $1.26
  • 1 puff pastry sheet $3.12
  • ½ tsp salt, divided $0.01
  • 1 tsp olive oil $0.07
  • ½ cup mayonnaise $0.79
  • ½ cup ricotta cheese $0.65
  • 2 cups shredded cheddar cheese $1.97
  • ¼ cup shredded parmesan cheese $1.35
  • 1 large egg $0.22
  • ¼ tsp cayenne pepper $0.06
  • 2 cloves garlic, minced $0.10
  • ¼ tsp freshly cracked black pepper $0.04
  • 2 Tbsp fresh minced basil (optional) $0.89

Instructions

  • Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
  • Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
  • Whisk together the mayonnaise and ricotta cheese. Set aside.
  • Add shredded cheddar cheese, shredded Parmesan cheese, egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
  • Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
  • Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
  • Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
  • In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
  • Turn the temperature of your oven up to 400°F. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

See how we calculate recipe costs here.

Notes

* You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 4g | Protein: 11g | Fat: 24g | Sodium: 498mg | Fiber: 1g
Tomato pie in a baking dish with a slice being served.

how to make Tomato Pie – step by step photos

Sliced tomatoes on a chopping board.

Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.

Sliced tomatoes on a baking sheet drizzled with olive oil.

Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.

Mayonnaise and ricotta cheese in a mixing bowl.

Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.

The ingredients for tomato pie filling in a missing bowl.

Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.

Hands rolling out a sheet of puff pastry dough.

Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Fill bottom with half of the cheese mixture.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Then, alternate cheese mixture and sliced tomatoes.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Finish with the last of your sliced tomatoes on top.

Tomato pie in a glass pie dish ready to be baked.

Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.

A brush egg washing a tomato pie before baking.

In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.

tomato pie in a glass pie pan.

Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

Side view of a slice of tomato pie on a plate.

This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!

The post Tomato Pie appeared first on Budget Bytes.

Puff Pastry Zucchini and Goat Cheese Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors…

The post Puff Pastry Zucchini and Goat Cheese Quiche appeared first on The Defined Dish.

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors of zucchini and the tangy creaminess of goat cheese for the perfect recipe next time you host — or when you want to change up your weekly breakfast!

A serving dish with the finished quiche, with three slices cut out. One slice is on a white plate in the top right corner, one is featured at the top of the image along with some arugula, and the third slice remains on the serving dish. There is a empty white plate in the right of the image, along with a vase of baby's breath and a glass of water.

The puff pastry, with its many buttery layers, bakes into a golden, crisp crust that goes perfectly with the creamy but fresh filling. The textures in this Puff Pastry Zucchini and Goat Cheese Quiche are to die for, and this dish is really perfect for breakfast, brunch, or any meal.

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

The zucchini adds a tender, slightly sweet note with the goat cheese providing a rich and tangy depth that really elevates the entire dish. This combo ensures that every bite is perfectly balanced and absolutely delicious.

Ingredients:

  • Extra Virgin Olive Oil
  • Zucchini
  • Garlic
  • Crushed Red Pepper Flakes
  • Kosher Salt
  • Pepper
  • Puff Pastry
  • Eggs
  • Whole Milk
  • Dijon Mustard
  • Goat Cheese 
This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There is a small vase of baby's breath on the table, along with glasses of water.

Step-by-Step:

Preheat your oven to 400°F and lightly grease your pie dish.

Step One: Prepare the zucchini

Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.

Thinly sliced zucchini in a white pan with a gold handle. In the top right corner is a bowl of freshly cracked eggs, next to a small white bowl of Dijon mustard. A brown and white bowl of crumbled goat cheese is in the top left corner, with a measuring cup of milk in the bottom left corner.

step two: prep the puff pastry

Roll the puff pastry sheet out slightly larger than the size of your pie plate. Press the pastry into the dish, folding it over and gently stretching until it fits your dish, trimming excess off the edges.

A layer of puff pastry is being trimmed to fit the dish. In the top right corner is a white bowl of freshly cracked eggs, next to a smaller white bowl of Dijon mustard. In the top left corner is a small brown and white bowl of crumbled goat cheese. In the bottom left is a measuring cup of milk.

Step Three: Prepare the Filling

In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.

Step Four: Assemble the Quiche

Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top. Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.

step five: bake the quiche

Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.

Step Six: Cool then Enjoy!

Remove from the oven and let cool for 5 to 10 minutes before slicing. Serve and enjoy!

This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There are small vases of baby's breath on the table, along with glasses of water. A small white bowl of arugula is in the bottom right corner.

Recipe FAQs:

can this quiche be made ahead of time?

Yes! See the “notes” section for tips on how to store and reheat the quiche while still maintaining the delicious flavor and texture.

I don’t like goat cheese. Can I use something else?

I love the flavor the goat cheese adds to this recipe, but feta would work too if that’s what you prefer!

I don’t have whole milk. Can I use a different type?

Whole milk will definitely contribute to the creamy flavor of this quiche, but in a pinch, use the milk you have on hand!

I hope this Puff Pastry Zucchini and Goat Cheese Quiche brings an extra dose of delicious to your table in the next few weeks! Let me know in the comments below if you try it!

Looking for some other quiche recipes? Try these!

Gluten-Free Ham and Cheese Quiche

Caramelized Onion Puff Pastry Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.
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Puff Pastry Zucchini and Goat Cheese Quiche

Servings 8 slices
Calories 286kcal
Author Alex Snodgrass

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cup zucchini sliced 1/8-inch thin or 2 large zucchinis
  • 2 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 sheet puff pastry thawed but cold if frozen, let thaw in the fridge for about 4 hours
  • 4 large eggs
  • 1 ¼ cup whole milk
  • 1 tablespoon dijon mustard
  • 2 ounces goat cheese crumbled

Instructions

  • Preheat your oven to 400°F and lightly grease your pie dish.
  • Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
  • Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming excess off the edges.
  • In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
  • Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top.
  • Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
  • Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
  • Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!

Notes

Storing Quiche:
Once your quiche has cooled down after baking, store it in an airtight container or wrap it tightly in plastic wrap. Place it in the refrigerator promptly, and it should stay fresh for up to 3-4 days.
Reheating the Quiche:
Microwave: For a quick reheat, microwave individual slices on a microwave-safe plate for about 1-2 minutes, or until heated through.
Oven: To reheat the entire quiche or larger portions, preheat your oven to around 350°F. Cover the quiche with foil to prevent over-browning, then place it in the oven for about 15-20 minutes, or until heated through.
Air Fryer: If you have an air fryer, you can reheat quiche slices in it for a crispier texture. Preheat the air fryer to 325°F (160°C) and heat the quiche for about 5-8 minutes, depending on thickness and desired crispness.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 467mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

The post Puff Pastry Zucchini and Goat Cheese Quiche appeared first on The Defined Dish.

Mini Cheese Tart Appetizers with Chutney – Make Ahead

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is…

The post Mini Cheese Tart Appetizers with Chutney – Make Ahead appeared first on A Well Seasoned Kitchen.

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet mango chutney that adds a burst of flavor and takes this easy appetizer over the top. Plus, you make them ahead of time, freeze, and then bake just before serving. Say goodbye to last-minute stress and hello to rave reviews!

pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Why I Love Make Ahead Appetizers – Especially This Recipe

My mom was a firm believer in make-ahead entertaining. She always swore by prepping dishes in advance, not just to reduce pre-party stress, but to be able to spend party time with her guests. These mini tarts were a go-to favorite appetizer for this very reason – you can whip them up months in advance and bake them straight from frozen. They’ve become a signature dish of mine too, and I always keep a batch stashed in the freezer for those last-minute get-togethers!
 
In addition to make-ahead convenience, here’s what makes this cheesy appetizer recipe stand out:

  • Unique flavor. The combination of creamy cheese, savory curry, and tangy chutney is unexpected and delicious.
  • Easy and customizable. This recipe is freezer-friendly and uses store-bought puff pastry for convenience. Plus, you can experiment with different types of cheese and/or chutney to match your taste (see recommendations below).
  • Elegant presentation. These mini tarts are perfect for a party or potluck because they look impressive and are easy to eat.

Ingredients and Equipment Needed

cutting board holding all ingredients for Mini Cheese Tarts, labeled

To make these mini tarts, you’ll need the following ingredients:

  • Cream cheese – I think regular is best, but you can substitute low fat if needed
  • Sharp Cheddar cheese
  • Garlic
  • Curry powder – I recommend Madras curry
  • Mango chutney – often under the name “Major Grey’s” it may or may not say “mango”
  • Green onions
  • Cayenne pepper
  • Worcestershire sauce
  • Kosher salt
  • All-purpose flour, for rolling pastry
  • Frozen puff pastry

In addition to the above ingredients, you’ll need the following equipment:

  • Electric Mixer with whisk attachment
  • Rubber spatula (for scraping down the sides of the bowl)
  • Rolling pin and mat
  • Large sharp knife
  • Mini muffin pans
  • Mini tart tamper (recommended but not required)
  • Measuring spoons and cups

Close up of 11 Mini Cheese Tarts on a light blue platter

Step-by-Step Instructions for Making Mini Tarts with Cheese and Chutney

Here’s how you create these little bites of deliciousness:

  1. Mix cream cheese.
    Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes. Whipped cream cheese in the mixer bowl, showing when it's smooth
  2. Add the Cheddar, garlic, and curry powder and blend well. Mixer bowl showing adding the Cheddar cheese, curry and garlic to the cream cheese
  3. Add remaining filling ingredients.
    Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside. Mixer bowl with whisk inside showing when ingredients are mixed enough
  4. Cut puff pastry into squares.
    On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares. Rolled puff pastry sheet with 6 squares cut out
  5. Press squares into small mini-muffin tins and prick with a fork. Mini muffin tin holding puff pastry squares, unfilled
  6. Fill squares and freeze.
    Spoon 1 teaspoon filling into the center of each square. Cover with saran wrap and freeze tarts in the tins. mini muffin tin holding filled puff pastry squares, unbaked
  7. Bake.
    To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
  8. Let sit; serve.
    Let tarts sit in tins for 1 minute, then remove to a serving platter and serve warm. Note: they will puff up during baking, then collapse somewhat when removed from the oven. This is normal!
pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Tips for Making Perfect Mini Tarts

Over the years of making these cheese tarts, I’ve learned a few lessons that I thought I would share with you to ensure your tarts come out perfectly:

  • These tarts MUST be baked from frozen. Don’t skip this step or thaw them before baking! If you do, the puff pastry bottoms will puff up so far that they’ll push out the filling.
  • For best results, don’t overfill the tarts, just 1 teaspoon of filling. If you add more, the filling can bubble out of squares when cooked.
  • It’s important to taste the filling after mixing and adjust the seasoning as needed. Spices, like the curry and cayenne powder, lose their punch of flavor over time (after opening), so if yours are older, you may need to add more.
  • Don’t use packaged shredded Cheddar cheese – grate it yourself. The stuff they add to pre-shredded cheese to keep it from caking also can keep it from melting properly. And, the flavor will be less than freshly grated cheese.
  • Keep puff pastry sheet cold. If it gets warm, it will be difficult to roll and cut, and won’t puff as much when baked.
  • A note on baking time: If your tarts are baked in a pan that came out of the freezer, since it’s cold it will likely take the tarts closer to 18 minutes to fully cook. On the other hand, if frozen tarts are placed in a room temperature pan, then their cooking time will be closer to 15 minutes.

Variations and Customization Options

While the classic mini cheese tart appetizer with chutney is simply divine, don’t be afraid to get creative and experiment with different flavors and ingredients. Here are a few variations and customization options to consider:

  • Swap out 1/4 of the cream cheese for goat cheese, to add a bit of tang.
  • Replace the Cheddar cheese with shredded gouda cheese.
  • Create a holiday version with cranberry chutney instead of mango.
  • Add chopped fresh herbs like chives, cilantro, or parsley for a pop of color and freshness.
  • Add chopped cooked ham or bacon for a richer appetizer.

Close up of 11 Mini Cheese Tarts on a light blue platter

Make Ahead and Storage Tips

One of the best things about these mini cheese tart appetizers is that they must be prepared ahead of time, making them a stress-free option for entertaining. Prepare the tarts through the freezing step. If you aren’t baking the tarts the same day, once they are frozen, remove them from the muffin tins and place in freezer bags to store. They will last for up to 3 months; after that, the pastry won’t puff. When ready to bake, place frozen tarts back into mini-muffin tins.
 
Alternatively, the filling can be made up to 3 days ahead, placed in an airtight container, and refrigerated. Can also be frozen for up to 3 months.  Bring to room temperature before filling pastry squares.

More Make-Ahead Appetizers

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pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Mini Cheese Tart Appetizers with Chutney

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet chutney that adds a burst of flavor and takes this easy appetizer over the top. Plus, you make them ahead of time, freeze, and then bake just before serving. Say goodbye to last-minute stress and hello to rave reviews!

  • Prep Time: 20 minutes
  • Freezing time: 120 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 36 mini tarts

Ingredients

  • 5 ounces cream cheese at room temperature
  • 2/3 cup grated sharp Cheddar cheese
  • 1/2 teaspoon chopped garlic
  • 3/4 teaspoon curry powder
  • 3 tablespoons cup mango chutney
  • 2 medium green onions (white, light green, and some of the dark green portion), chopped
  • Dash cayenne pepper
  • Dash Worcestershire sauce
  • Kosher salt, to taste
  • All-purpose flour, for rolling pastry
  • 1/2 package (17 ounces) frozen puff pastry, thawed (1 sheet)

Instructions

  1. Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
  2. Add the Cheddar, garlic, and curry powder and blend well.
  3. Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
  4. On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
  5. Press squares into small mini-muffin tins and prick with a fork.
  6. Spoon 1 teaspoon filling into the center of each square. Cover with plastic wrap and freeze tarts in the tins.
  7. To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
  8. Let tarts sit in tins for 1 minute, then remove to a platter and serve warm.

Notes

Make ahead: Tarts can be kept frozen for up to 3 months. If you aren’t baking the tarts the same day, once they are frozen, remove them from the muffin tins and place in freezer bags to store. Place frozen tarts back into mini-muffin tins to bake.

The filling can be made up to 3 days ahead, covered, and refrigerated. Can also be placed in an airtight container and frozen for up to 3 months.  Bring to room temperature before filling pastry squares, then freeze before baking.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: finger food, make ahead
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in 2009 and then updated significantly with new photos and additional information in March 2024.

The post Mini Cheese Tart Appetizers with Chutney – Make Ahead appeared first on A Well Seasoned Kitchen.

Christmas Tree Puff Pastry

Inside: You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday …

The post Christmas Tree Puff Pastry appeared first on My Latina Table.

Inside: You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.

 

As the festive season ushers in joy and merriment, there’s no better way to embrace the holiday spirit than by creating a delightful Christmas tree-shaped puff pastry dish.

The delectable scent of buttery layers wafting through the air is going to be something your family will always remember.

What are puff pastry sheets?

Puff pastry sheets are a versatile and flaky dough that is characterized by its many layers. The primary ingredients in puff pastry include flour, water, salt, and a large amount of butter.

During baking, the water in the dough and butter evaporates, creating steam that causes the layers to puff up and become light and flaky.

Puff pastry sheets are commonly used in both sweet and savory dishes, such as pastries, turnovers, tarts, and other baked goods. They serve as a convenient and time-saving option for home cooks, as they can be purchased pre-made in the form of frozen sheets.

These ready-to-use sheets can be thawed and easily incorporated into a variety of recipes, making them a popular choice for those who want to achieve a delicate and crisp pastry without the labor-intensive process of making the dough from scratch.

How to make a Christmas Tree Puff Pastry Dessert

Ingredients:

  • 2 x 320 Jus-Rol Chilled Ready Rolled Puff Pastry Sheets
  • 2 tablespoons Nut Spread and  of your choice*
  • 2 tablespoons strawberry jam
  • 1 egg, beaten
  • Icing Sugar for dusting

*you may also substitute with hazelnut spread, jam, or any other topping of your choice

Instructions:

  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper
  3. Unroll one of the puff pastry sheets and place on baking sheet
  4. Spread the nut butter over the pastry sheet
  5. Unroll the second pastry sheet and place on top of the first one
  6. Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
  7. Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
  8. Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
  9. Start at the top and twist each branch away from you- giving two turns to each branch
  10. Place the pastry star at the top securing with a beaten egg
  11. Spread the beaten egg over the entire pastry
  12. Bake for 12-15 minutes or until golden brown and risen
  13. Cool before transfering to a wire rack
  14. Transfer to a serving plate and dust with icing to serve

Print

Christmas Tree Puff Pastry

You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.
Course Dessert
Cuisine American
Keyword dessert, jambalaya, nut butter, puff pastry
Prep Time 5 minutes
Cook Time 12 minutes
Servings 8 people
Author Charbel Barker

Ingredients

  • 2 x 320 Jus-Rol Chilled Ready Rolled Puff Pastry Sheets
  • 2 tablespoons Nut Spread and of your choice*
  • 2 tablespoons strawberry jam
  • 1 egg beaten
  • Icing Sugar for dusting

Instructions

  • Preheat oven to 425
  • Line a baking sheet with parchment paper
  • Unroll one of the puff pastry sheets and place on baking sheet
  • Spread the nut butter over the pastry sheet
  • Unroll the second pastry sheet and place on top of the first one
  • Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
  • Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
  • Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
  • Start at the top and twist each branch away from you- giving two turns to each branch
  • Place the pastry star at the top securing with a beaten egg
  • Spread the beaten egg over the entire pastry
  • Bake for 12-15 minutes or until golden brown and risen
  • Cool before transfering to a wire rack
  • Transfer to a serving plate and dust with icing to serve

What can you substitute for nut butter in this recipe?

The versatility of puff pastry makes it a fantastic choice for a wide range of dessert fillings. Here are some delicious options you can consider:

Apple Cinnamon: Sautéed apples with cinnamon and sugar.

Berry Medley: Mix of strawberries, blueberries, raspberries, or blackberries with a touch of sugar.

Pear and Almond: Sliced pears with almond paste or frangipane

Pastry Cream: Classic vanilla or chocolate pastry cream.

Lemon Curd: Tangy and sweet lemon filling.

Chocolate Ganache: Rich and smooth chocolate ganache.

Nutella: Hazelnut chocolate spread for a quick and indulgent option.

Pecan Pie Filling: Pecans mixed with sugar, butter, and eggs.

Almond Paste: Sweet almond filling for a nutty flavor.

Cream Cheese and Fruit: Cream cheese with berries or sliced fruit.

Ricotta and Honey: Light and creamy ricotta with a drizzle of honey.

Cinnamon Sugar: A simple mix of cinnamon and sugar.

Pumpkin Spice: Pumpkin puree with cinnamon, nutmeg, and cloves.

Ginger and Pear: Sliced pears with a hint of ginger.

Fruit and Nut Tart: Combine your favorite fruits with chopped nuts.

Chocolate and Raspberry: Layer of chocolate ganache with fresh raspberries.

Remember to adjust the sweetness and spices according to your taste preferences. Puff pastry desserts offer endless possibilities, allowing you to get creative and experiment with different flavors and combinations.

Other desserts you may enjoy:

The post Christmas Tree Puff Pastry appeared first on My Latina Table.

Puff Pastry Apple Tart

Craving a dessert that’s both elegant and easy? This Puff Pastry Apple Tart is the answer. With golden layers of flaky pastry and perfectly caramelized apples, it’s a treat that looks gourmet but comes together in a snap. Let’s get baking! I’m totally …

Craving a dessert that's both elegant and easy? This Puff Pastry Apple Tart is the answer. With golden layers of flaky pastry and perfectly caramelized apples, it's a treat that looks gourmet but comes together in a snap. Let's get baking! I'm totally in love with these apple tarts! They may just be my new...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Puff Pastry Apple Tart.