Sweet and Savory Puff Pastry Tarts

The only part of me that's holding onto dear summer is my taste palate. Lately, I've been eating an abundance of summer season fruits and veggies, while also turning them into some of the easiest desserts ever. 

You don’t need a lot here; just grab your favorite fresh fruits and some puff pastry and you’re ready to go!

Sweet Tart

Ingredients:

1 sheet puff pastry, thawed (I used Dufour, found at the local Sprouts store)

1-2 large white nectarines, sliced

Fig and ginger jam (you can use whichever one you have on hand)

Raw sugar for dusting

Directions:

1. Preheat oven to 425° F.

2. Line a baking sheet with parchment and place the puff pastry on top.  With a sharp knife, score the edges.

3. Generously spread fig and ginger jam on the inside rectangle of tart (don't get too heavy on the jam, otherwise your tart will come out limp and soggy rather than flaky). Then arrange sliced nectarines in desired pattern.

4. Sprinkle raw sugar over the top and bake for approx 25 minutes or until golden and the pastry has risen.

Optional: Glaze the top of the tarts with maple syrup with a pastry brush, or top with whipped cream and serve with vanilla ice-cream. 

 

Savory Tart

Ingredients:

1 sheet puff pastry, thawed

1 cup pearl onions, peeled and sliced into rounds

1 cup baby heirloom tomatoes, sliced

.5 cup mushrooms, sliced

4 tbsp avocado oil, divided

.5 cup pesto jack cheese, shredded

Salt and pepper, to taste

Directions:

1. Preheat oven to 425° F.

2. Line a baking sheet with parchment and place the puff pastry on top.  With a sharp knife, score the edges.

3. Using 2 tablespoons of avocado oil, sauté onions and tomatoes with a pinch of salt and pepper for about 5 minutes or until translucent. Remove from heat and place in a bowl. 

4. Using 1 tablespoon of avocado oil, lightly sauté the mushrooms for about 5 minutes. Remove from heat and place in a separate bowl.

5. Drizzle the puff pastry sheet with remaining 1 tablespoon of avocado oil. Layer the onions and tomatoes first, then the mushrooms. 

6. Bake for approx 25 minutes or until golden and the pastry has risen.

7. Sprinkle shredded cheese immediately after the tart has been pulled out of the oven. It will melt right into the top.

Enjoy! And if you decide to recreate a version of this, or any future dishes, please send me pictures and let me know how it turned out! Don't forget to tag and hashtag @sobiasiddiqui and #modalacarte on IG.