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Puff pastry tarts are a great option for a quick and easy summer time (or any time!) lunch. I love this version stuffed with tasty ricotta, cherry tomatoes and chorizo. You can prepare them in advance, and they’re easily impressive enough to serve to guests.
Are you looking for an easy appetizer or light lunch idea that can be made in advance and served at room temperature? You’ve stopped by the right place, because puff pastry tarts are ideal!
Go-to light lunch ideas
My go-to easy but impressive lunch is this Spanish omelette, which I always enjoy making (hardly any ingredients, cook it long and slow, and there’s a delicious lunch!). But when you need more than one idea…
This tomato, pesto and ham tart is a firm family favourite that I’ve made dozens of times. It’s so easy to make, and doesn’t need to be served piping hot = bonus when you have guests!
But here I do something a little different. I take the cue from my friend Nagi of the wonderful blog Recipe Tin Eats and fold in two corners to make sort of turnover style tarts. Please do check out her cute Ham and Cheese Puffs, along with the rest of her blog (you won’t regret it, I promise you!).
How to make ricotta, tomato and chorizo puff pastry tarts
Simply cut a sheet of pastry up into roughly 5 inch squares (I got 6 out of my sheet). A little bigger or smaller than 5 inches is fine.
After this it’s ridiculously simple. Just spread a little ricotta down the centre of your pastry, and sprinkle the rest of the chopped toppings over the top, like this:
Pull up two of the edges, stick with a little beaten egg, and throw into the oven. Barely 15 minutes later you’ll have gorgeously-browned fresh pastries.
More puff pastry tart ideas
The basic idea of individual puff pastry tarts, or small hand pies if you prefer, is incredibly easy to adapt. Add just ham and cheese and a bit of mustard, or come up with your own creative ideas.
- goat’s cheese
- cooked pumpkin and prosciutto
- pear, feta and walnut
- chicken, cooked bacon
- mushroom and swiss cheese
- a pizza puff pastry tart: mozzarella, tomato, pepperoni and basil. Mmmm.
Let your imagination run wild!
These little puff pastry pies are indeed great for summer lunches, or how about making slightly smaller ones and serving them as cute little party pies for your next gathering?
How to freeze these puff pastry tarts
You can easily make these up ahead and then freeze them to bake later. Simply freeze them for about an hour on a baking tray, then wrap them individually in baking or grease proof paper and store them in a container or large plastic bag.
You can bake them straight from frozen. Bake at 210C/410F for 10 minutes, then turn the oven down to 180C/350F and bake for 15 more minutes.
How to reheat these puff pastry tarts
If you have leftovers, simply reheat for 5 to 10 minutes in the oven (180C/355F), or a few minutes in an air fryer (yes, this works really well!).
More puff pastry recipes
- Baby tomato, pesto and prosciutto tart
- Supermarket copycat pesto and cheese twists
- Asparagus brunch tart with parmesan and basil
- Sundried tomato, parmesan and rosemary palmiers
- Pear, feta and walnut puff pastry tarts (this one is a bit of a wildcard recipe, but some readers love it!)
- Skinny chicken and leek patchwork pie (for pie lovers!)
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Ricotta, cherry tomato and chorizo puff pastry tarts
Ingredients (UK/Australia? Click button below for grams & ml)
- 2 ready-made puff pastry sheets cut into roughly 5 inch squares
- 9 ounces ricotta cheese (about 1 tub)
- 1 jar red pesto
- cherry tomatoes about 2 per pastry, cut into 3 slices each
- 2.5 ounces chorizo peeled and cut into small cubes
- a small amount of frozen spinach defrosted and with water squeezed out well
- 1 egg whisked
- Pre-heat the oven to 180C/350F.
- Spread a heaped teaspoon ricotta diagonally down the centre of each pastry square.
- Dot a little pesto over the top of the ricotta, then scatter over the tomato slices, chorizo cubes, and spinach.
- Fold opposite corners of the pastry over the filling (see pictures above), sticking down with a little whisked egg.
- Brush the tops of the pastries with egg, then lay on a baking sheet. Bake for 15 to 18 minutes or until golden and puffed up.
- Serve warm or at room temperature with a nice crisp salad.