Three Savoury Tarts

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 3 Tarts

If you’re looking for back to school inspiration, look no further than these super tasty and quick savoury tarts! Pack your kids’ @kollabcollection lunchboxes with them, or steal them for yourself for your work lunch. Feel free to swap the vegetables for what’s seasonal to you, what you have handy or what you know your kids will eat!

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Three Savoury Tarts

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 3 Tarts

Ingredients

Chorizo & Corn Tart

  • 1 sheet Puff pastry
  • 1 Egg
  • 2 cobs Corn
  • 1 Chorizo
  • Parmesan
  • Salt
  • Pepper
  • Olive oil

Potato, Rosemary & Gruyere Tart

  • 1 sheet Puff pastry
  • 1 Egg
  • 2 Potatoes
  • 1 pinch Finely chopped rosemary
  • 1 handful Grated gruyere cheese
  • Salt
  • Pepper
  • Olive oil

Pumpkin & Goats Cheese Tart

  • 1 sheet Puff pastry
  • 1 Egg
  • 1 handful Sliced pumpkin
  • 1/4 Red onion
  • 1 pinch Finely chopped rosemary
  • Goats cheese
  • Salt
  • Pepper
  • Olive oil

Method

Chorizo & Corn Tart

  • 1)

    Preheat oven to 220C.

  • 2)

    Put baking paper on baking tray with your puff pastry.

  • 3)

    Whisk up an egg with a pinch of salt.

  • 4)

    Into a bowl add kernels of 2 cobs of corn, 1 diced chorizo, a handful of grated Parmesan and a drizzle of olive oil. Mix.

  • 5)

    Evenly spread the mix in the center of the puff pastry, leaving a few cm border free around the edge.

  • 6)

    Top with a crack of pepper and pinch of salt.

  • 7)

    Pop into the oven on 220C for 20 mins.

  • 8)

    Allow to cool for a couple of minutes before cutting up.

Potato, Rosemary & Gruyere Tart

  • 1)

    Preheat oven to 220C.

  • 2)

    Put baking paper on baking tray with your puff pastry.

  • 3)

    Whisk up an egg with a pinch of salt.

  • 4)

    Add to a bowl, 2 potatoes finely sliced or sliced with a mandolin, a drizzle of olive oil, pinch of salt and a pinch of finely chopped rosemary.

  • 5)

    Brush border of puff pastry with egg wash and grate a handful of gruyere cheese in the centre.

  • 6)

    Layer your potato mix in the centre of the pastry and top with a crack of pepper and a sprinkle of sea salt.

  • 7)

    Pop into the oven on 220C for 20 mins.

  • 8)

    Allow to cool for a couple of minutes before cutting up.

Pumpkin & Goats Cheese Tart

  • 1)

    Preheat oven to 220C.

  • 2)

    Put baking paper on baking tray with your puff pastry.

  • 3)

    Whisk up an egg with a pinch of salt.

  • 4)

    Add to a bowl, thinly sliced or mandolin sliced pieces of pumpkin and a 1/4 of a red onion, a drizzle of olive oil, pinch of finely chopped rosemary and a pinch of salt. Mix.

  • 5)

    Brush border of puff pastry with egg wash.

  • 6)

    Layer your pumpkin mixture in the center of the pastry and crumble some goats cheese over the top.

  • 7)

    Pop into the oven on 220C for 20 mins.

  • 8)

    Allow to cool for a couple of minutes before cutting up.

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