Recipe for small quick puff pastry tarts with filling
Crispy on the outside and juicy with delicious fillings inside. These little savory tarts are a hit with both kids and adults, perfect for outings or lunchboxes – or as a quick and easy lunch or dinner with some crunchy veggies or a good salad.
They are made in no time using pre-made puff pastry, which is cut into circles, placed in muffin tins, filled, and baked.
This version contains chorizo, spinach, tomato, and grated cheese, but you can put whatever you like in them – for example, a leftover meat sauce would also work well in these small tarts.
In principle, you can also use tart dough or pizza dough for them; I just think it’s quite delicious with the crispy, airy puff pastry.
The tarts can be made in minutes and then they just need to be baked. It’s a bit of a genius trick when you want something easy, delicious, and different for the lunchboxes.
Equipment
- Cutting Board
- Knife
- Oven
- Rolling Pin
- Muffin Form
- Brush
Ingredients
- 1 package Puff Pastry store-bought roll
- 50 gram Chorizo cut into small cubes
- Spinach 2 balls frozen, thaw in microwave
- 6 pcs. Cherry Tomatoes cut into cubes
- 0.25 pcs. Bell Pepper
- Grated cheese 1 handful
- Salt and Pepper freshly ground
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), regular oven.
- Roll out the dough and cut out 6 circles, for instance using a large glass or a small plate, so you have small circles that fit into a muffin tin. The dough should go slightly over the edge.
- Press the dough around the form, so it becomes the base of the pie, and brush the edge with a bit of water.
- Distribute your filling in the tart shells and season well with salt and pepper.
- Cut out 6 slightly smaller circles and place them on top of your tarts as a lid. Press the edges together with a fork.
- Bake the tarts for about 20 minutes until they are nice and golden.
