Ingredients:

  • 1 sheet (480g) frozen puff pastry, thawed but chilled
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • 2 tbsp (25g) raw sugar
  • 1/2 cup (120ml) fruit jam
  • 1/4 cup (60g) goat cheese, crumbled
  • 2 tbsp (30ml) pesto
  • 1 tsp (5g) fresh thyme, chopped

Instructions:

  1. Ensure the thawed puff pastry is cold; if soft, refrigerate for 10 minutes.
  2. Roll the pastry slightly on parchment paper and use a 2-inch round cutter to create 24 uniform circles.
  3. Transfer circles to a lined baking sheet, leaving 1 inch of space between each.
  4. Use a small spoon or thumb to press a well into the center of each circle, leaving a raised border.
  5. Place 1 tsp of chosen filling (jam or savory mix) into the center of each tart.
  6. Whisk egg and water together; brush the outer edges of the pastry and sprinkle with raw sugar for sweet tarts.
  7. Preheat oven to 400°F (200°C) and bake for 15–20 minutes until edges are deep mahogany and layers have lifted.
  8. Allow tarts to sit on the pan for 5 minutes before transferring to a wire rack.