These tasty individual tarts are brilliant ... cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake ...

For the rough puff pastry, place the flour in a ... Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil ...

Shredded Gruyère and Marsala-glazed caramelized onions are layered in a savory, buttery cornmeal pastry ... tart shell and spread the onions on top. Bake for 10 minutes, or until the cheese ...

Roasted carrots nestle into puff pastry in this savory carrot tarte tatin with feta and hazelnuts. Serve as an elegant spring ...

Preheat the oven to 200˚C. Take your puff pastry from the fridge. Roll it on a heavily floured surface until it’s approx. 2cm thick. Cut into a rough circle using your tart case or ring.

It’s no secret that I love Greek food and with tomatoes, olives, oregano and feta this tart is a real nod to ... Keep a roll of puff pastry in the freezer and you’re always ready to go.

The only Portuguese egg tarts I’ve tasted have been based on ... You need a sheet of puff pastry that weighs 225 grams (8 oz). It's okay if the pastry is a tiny bit less, but I wouldn't go ...