This easy and delicious Mary Berry Onion, Courgette, and Blue Cheese Puff Tart recipe is a quick, savoury treat perfect for any occasion. With a crispy puff pastry base and rich caramelised onions, it’s a simple yet indulgent dish. Plus, you can swap ingredients to suit your taste!
This Onion, Courgette and Blue Cheese Puff Tarts Recipe Is From Absolute Favourites Cookbook by Mary Berry
Ingredients Needed
- 1 × 320g packet of ready-rolled, all-butter puff pastry
- Plain flour, for dusting
- 1 knob of butter
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 1 tbsp light muscovado sugar
- 2 tsp balsamic vinegar
- 2 large courgettes, sliced on the diagonal
- 3 tomatoes, deseeded and sliced into thin strips
- 200g Stilton cheese (or blue cheese), crumbled into small cubes
- 1 egg, beaten
- Salt and freshly ground black pepper
How To Make Onion, Courgette and Blue Cheese Puff Tarts
- Preheat the oven: Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.
- Prepare the puff pastry: Lay the pastry on a floured surface, re-roll slightly to form a 30 × 45cm rectangle. Cut the pastry into 6 squares (15cm each). Score a 2cm border around each square and prick the inner square with a fork. Place the squares on the prepared baking sheet.
- Cook the onions: Heat butter and 1 tbsp olive oil in a frying pan. Add the onions and fry gently for 10 minutes until softened. Stir in the muscovado sugar and balsamic vinegar. Cover and cook on low heat for 15 minutes until the onions are completely soft. Remove the lid, increase the heat, and cook until the onions are golden and lightly caramelised. Season with salt and pepper, then set aside to cool.
- Cook the courgettes: Add the remaining oil to the pan and fry the courgette slices over high heat for about 2 minutes on each side until golden. You may need to do this in batches to avoid overcrowding the pan.
- Assemble the tarts: Spread the caramelised onions and courgettes over the pastry squares. Arrange the tomato slices on top and scatter the Stilton cheese cubes over. Brush the pastry borders with the beaten egg.
- Bake the tarts: Bake in the preheated oven for 20–25 minutes or until the pastry is golden brown and crisp.
- Serve: Serve the tarts hot or warm with dressed salad leaves.
Recipe Tips
- Use chilled puff pastry: For a crispier texture, ensure the puff pastry is cold when you handle it. If it’s warm, it might not puff up as well during baking.
- Caramelise the onions slowly: Take your time with the onions, cooking them on a low heat to ensure they become soft and golden. This adds a rich, sweet flavour to your tarts.
- Avoid soggy pastry: Prick the base of the pastry squares with a fork before baking. This helps the pastry cook evenly and prevents it from becoming soggy from the toppings.
- Don’t overcrowd the pan: When cooking the courgettes, avoid overcrowding the pan. Fry them in batches to get a golden, crispy texture on each side.
- Let the tarts cool slightly before serving: Allow the tarts to cool for a few minutes after baking. This makes them easier to cut and ensures the flavours settle.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover onion, courgette and blue cheese puff tarts in an airtight container in the fridge for up to 2 days.
- Freeze: wrap leftover onion, courgette and blue cheese puff tarts tightly in plastic wrap and then foil. Freeze for up to 1 month. To serve, thaw in the fridge overnight before enjoying.
- Reheating: Reheat leftover onion, courgette and blue cheese puff tarts in the oven at 180°C for 7 minutes until hot and crispy. Avoid microwaving, as it can make the pastry soggy.
Nutrition Facts
Serving Size: 1 tart (out of 12 servings)
- Calories: 149 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 235mg
- Potassium: 50mg
- Total Carbohydrate: 7g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 3g
Try More Mary Berry Recipes:
Mary Berry Onion, Courgette and Blue Cheese Puff Tarts
Description
This easy and delicious Mary Berry Onion, Courgette, and Blue Cheese Puff Tart recipe is a quick, savoury treat perfect for any occasion. With a crispy puff pastry base and rich caramelised onions, it’s a simple yet indulgent dish. Plus, you can swap ingredients to suit your taste!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.
- Prepare the puff pastry: Lay the pastry on a floured surface, re-roll slightly to form a 30 × 45cm rectangle. Cut the pastry into 6 squares (15cm each). Score a 2cm border around each square and prick the inner square with a fork. Place the squares on the prepared baking sheet.
- Cook the onions: Heat butter and 1 tbsp olive oil in a frying pan. Add the onions and fry gently for 10 minutes until softened. Stir in the muscovado sugar and balsamic vinegar. Cover and cook on low heat for 15 minutes until the onions are completely soft. Remove the lid, increase the heat, and cook until the onions are golden and lightly caramelised. Season with salt and pepper, then set aside to cool.
- Cook the courgettes: Add the remaining oil to the pan and fry the courgette slices over high heat for about 2 minutes on each side until golden. You may need to do this in batches to avoid overcrowding the pan.
- Assemble the tarts: Spread the caramelised onions and courgettes over the pastry squares. Arrange the tomato slices on top and scatter the Stilton cheese cubes over. Brush the pastry borders with the beaten egg.
- Bake the tarts: Bake in the preheated oven for 20–25 minutes or until the pastry is golden brown and crisp.
- Serve: Serve the tarts hot or warm with dressed salad leaves.
Notes
- Use chilled puff pastry: For a crispier texture, ensure the puff pastry is cold when you handle it. If it’s warm, it might not puff up as well during baking.
- Caramelise the onions slowly: Take your time with the onions, cooking them on a low heat to ensure they become soft and golden. This adds a rich, sweet flavour to your tarts.
- Avoid soggy pastry: Prick the base of the pastry squares with a fork before baking. This helps the pastry cook evenly and prevents it from becoming soggy from the toppings.
- Don’t overcrowd the pan: When cooking the courgettes, avoid overcrowding the pan. Fry them in batches to get a golden, crispy texture on each side.
- Let the tarts cool slightly before serving: Allow the tarts to cool for a few minutes after baking. This makes them easier to cut and ensures the flavours settle.
Mary Berry Onion, Courgette and Blue Cheese Puff Tarts