The Ice Kitchen quick savoury puff tart

Another testament to puff pastry perfection. This quick savoury puff tart is great for random bits and bobs in your fridge, like feta or olives, and perfect to tailor to fussy eaters. Don’t worry about exact quantities, just make sure your tarts are laden with delicious toppings.

quick savoury puff tart
Andrew Burton

SERVES 8 (4 FOR NOW AND 4 FOR LATER)

15 MINUTES PREP

15 MINUTES COOKING

2 ready-rolled (previously unfrozen) sheets of puff pastry, or 2 packets of (previously unfrozen) puff pastry rolled out to a thickness of 5mm
1 egg, beaten, to glaze

TOPPING IDEAS

crumbled goat’s cheese and caramelised onions
sundried tomatoes, pesto, mozzarella and basil
olives, feta, balsamic glaze and thin courgette ribbons
brie, cooked roasted sweet potato, cranberry sauce and thyme
cooked mushroom and taleggio cheese
cooked flaked salmon mixed with crème fraîche and mustard and cooked asparagus

1. Preheat the oven to 220C/200C fan/gas 7.

2. Open up the puff pastry sheets, fold over the edges of the pastry to make a 1.5cm border and brush the border of one of the sheets with beaten egg.

3. Add your toppings and bake the egg-washed sheet for 15-20 minutes until the pastry is golden and risen at the edges.

FREEZE Follow the quick savoury puff tart recipe up to adding your toppings, but don’t brush the border with beaten egg. Put on to a tray lined with baking parchment and flash-freeze. Once frozen solid, wrap in foil, label up and put into your freezer file.

FREEZER TO TABLE Preheat the oven to 220C/200C fan/gas 7 and put a baking sheet inside. Unwrap the tart, brush the border with beaten egg, put on the preheated tray and bake for 20-25 minutes until the pastry is puffed up and golden.

the ice kitchen cookbookRecipe from The Ice Kitchen: Fast Fresh Food To Fill Your Family and Your Freezer by Shivi Ramoutar, published by HarperCollins on e-book (£7.99) and hardback (£16.99)