It works for both sweet and savory recipes, is loved by everyone, and is perfect for a wide range of dishes, from the most ...

Bake for 12–15 minutes. Serve hot with a spoonful of chutney. These pastry tarts can be fully prepared and stored in the fridge up to a day in advance. Allow an extra 4–5 minutes to cook.

This easy Philadelphia cream cheese puff pastry Danish tart recipe will be the talk of the table at your next fancy breakfast party or brunch! Made with flaky puff pastry, cream cheese filling, and ...

Cut 12 circles of pastry from your sheets ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best it can ...

Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade. Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on ...

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.

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs ... bought puff pastry, and just one skillet keep this hearty dinner recipe from ...

Sprinkle with the confectioners’ sugar. To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells ...

Just before serving, sprinkle the tart with hokey pokey straight to the plate, ready to go. As an alternative try topping with salt flakes or berries. This recipe can also be made into 24 mini ...

Recipe taken from Tom's new book, Real Life Recipes, which is out now. It’s no secret that I love Greek food and with tomatoes, olives, oregano and feta this tart is a real nod to Greek cookery.

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 ...

When Michel Roux was 14, he was apprenticed to a pastry chef in Paris. Starting at 4 a.m., six days a week, he turned out dough for croissants, brioches, puff ... tarts in this recipe are best ...