Puff Pastry Savoury Tarts

bbc.co.uk

Jackie

Prep : Less than 30 mins
Cook : 10-30 mins

subheading: For the base:

1 x 320g/11½oz ready-rolled puff pastry

1 free-range egg

2 tsp milk

subheading: For the crème fraîche filling:

200g/7oz crème fraîche

2 heaped tsp Dijon mustard

2 tsp honey

2 heaped tsp thyme, finely chopped

salt and freshly ground black pepper

subheading: For the smoked trout, dill and horseradish (makes 4 tarts):

2 spring onions, finely chopped

5g/⅛ oz finely chopped dill

75g/2½oz cream cheese

120g/4oz smoked trout (or salmon if preferred), roughly chopped

1 tbsp hot horseradish sauce

½ quantity crème fraîche filling (see above)

subheading: For the brie, bacon and cranberry topping (makes 4 tarts):

½ quantity crème fraîche filling (see above)

120g/4oz brie, cut into 12 thin slices

4 rashers smoked streaky bacon, cut into 1cm/½in pieces

8 tsp cranberry sauce

handful rocket

subheading: For the ricotta, anchovy and spinach with chilli (makes 4 tarts):

120g/4oz spinach, lightly steamed

½ quantity crème fraîche filling (see above)

4 anchovies, finely chopped

75g/2½oz ricotta

pinch red chili flakes

subheading: For the chestnut, pesto and cheddar with onion chutney (makes 4 tarts):

½ quantity crème fraîche filling (see above)

80g/¾oz strong cheddar cheese, grated

4 heaped tsp basil pesto

60g/2¼oz cooked, peeled chestnuts, roughly chopped

4 heaped tsp onion chutney

Recipe tips

Directions at bbc.co.uk

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