Puff pastry savoury tarts recipe
 These tasty individual tarts are brilliant for a quick but stylish supper. They can be baked straight away or prepared the day before and cooked just before serving. They also work well as canapés if you make them smaller. I like to offer two different toppings per person. For each of the topping ideas you will need half of the pastry and crème fraîche filling. Serve with a green salad. 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 200g/7oz crème fraîche 2 heaped tsp Dijon mustard2 tsp honey 2 heaped tsp thyme, finely choppedsalt and freshly ground black pepper 200g/7oz crème fraîche 2 heaped tsp Dijon mustard 2 tsp honey 2 heaped tsp thyme, finely chopped salt and freshly ground black pepper 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) 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) ½ quantity crème fraîche filling (see above)120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces8 tsp cranberry sauce handful rocket 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 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above)4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above) 4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes ½ quantity crème fraîche filling (see above)80g/¾oz strong cheddar cheese, grated4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney 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 Method For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. Recipe tips 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.