Mary Berry Onion, Courgette and Blue Cheese Puff Tarts

These tarts were my accidental “I’ve got guests coming” hit. I made them on a whim, mostly because I had a rogue courgette and a leftover chunk of Stilton in the fridge. I didn’t expect much—just something to fill a plate—but they disappeared faster than I could say, “They’re still a bit hot.”

First time around, I overloaded them with too many wet tomatoes and didn’t chill the pastry properly. They puffed, then sank like a bad soufflé. Once I figured out how to keep them crisp and rich—not soggy—these became my go-to for brunches, lunches, and “bring something savoury” moments.

WHAT MAKES THIS RECIPE SPECIAL

It’s the contrast: flaky puff pastry, jammy onions, smoky courgettes, sharp cheese. Every layer adds something. And because the pastry is ready-rolled, it’s faster than it looks.

Most savoury tarts have a shortcrust base and are served in slices—this one goes handheld, personal, and perfect for making ahead. You get all the flavour, none of the faff.

INGREDIENTS + WHY THEY MATTER

• Ready-rolled puff pastry (320g) – Saves time. Go for all-butter for best flavour and puff.
• Plain flour (for dusting) – Stops the pastry sticking while rolling.
• Butter (1 knob) – Adds richness when cooking onions.
• Olive oil (2 tbsp) – Split between onions and courgettes.
• Onions (2 large, sliced) – Take time to caramelise—don’t rush.
• Muscovado sugar (1 tbsp) – Helps the onions get that deep, jammy finish.
• Balsamic vinegar (2 tsp) – Lifts the sweetness with a sharp note.
• Courgettes (2 large, sliced) – Fry for a golden edge and soft centre.
• Tomatoes (3, deseeded and sliced) – Use ripe ones, but not too juicy.
• Stilton or blue cheese (200g) – Bold, salty, creamy—key flavour hit.
• Egg (1, beaten) – Brushed on pastry edges for that golden crust.
• Salt & pepper – Season the onions and courgettes properly.

INGREDIENT SWAPS THAT HOLD UP

• No Stilton? Use Roquefort or Danish blue. Goat’s cheese also works, but gives a different vibe.
• No courgette? Try thinly sliced aubergine or roasted red pepper.
• Gluten-free? Use GF puff pastry—just be gentle, it can be fragile.
• No muscovado? Brown sugar does the trick.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry went soggy	Didn’t prick the base	Always prick inside the scored edge
Courgettes went soggy	Overcrowded the pan	Fry in batches so they crisp, not steam
Onions too sharp	Didn’t cook long enough	Go low and slow—minimum 25 mins
Tarts collapsed after bake	Used warm pastry straight away	Chill pastry before baking for better lift

HOW TO MAKE MARY BERRY’S ONION, COURGETTE AND BLUE CHEESE PUFF TARTS

1. Preheat the oven
   Heat oven to 220°C/200°C fan/Gas 7. Line a baking sheet with parchment.
2. Prep the pastry
   Roll puff pastry slightly thinner (30×45cm), cut into six 15cm squares. Score a 2cm border and prick the middle with a fork. Chill while you cook the veg.
3. Caramelise the onions
   Heat butter and 1 tbsp oil in a pan. Cook onions 10 mins until soft, then stir in sugar and balsamic. Cover and cook 15 mins more. Remove lid, increase heat, and caramelise until golden.
4. Cook the courgettes
   Fry slices in 1 tbsp oil, 2 mins each side, until golden. Work in batches so they colour.
5. Assemble the tarts
   Spoon onion mix inside pastry borders. Layer courgette slices, scatter tomato strips, and crumble blue cheese on top. Brush pastry edges with beaten egg.
6. Bake
   Bake for 20–25 mins until pastry is golden and crisp. Let cool slightly before serving.

TIPS FROM MY KITCHEN

• I always chill the pastry squares before baking—it gives a better rise and structure.
• I deseed the tomatoes to avoid excess water on top.
• I reheat leftovers in the oven—not the microwave—to keep the puff crisp.

STORAGE + SERVING

• Keeps – 2 days in the fridge in a sealed container.
• Freezes – Wrap well and freeze for up to 1 month. Thaw in the fridge overnight.
• Reheats – Oven at 180°C for 7 mins. Skip the microwave.
• Serve with – A peppery salad or just on their own with a glass of wine.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these ahead?
A: Yes—bake and chill. Reheat in the oven just before serving.

Q: Can I use shop-bought caramelised onions?
A: You can, but they’re usually sweeter and wetter. Reduce them down a bit before using.

Q: Can I make one big tart instead?
A: Absolutely. Just keep the edges free, and bake a little longer—30 mins or so.

Q: Is blue cheese too strong for kids?
A: It depends! If not a fan, swap half for something milder like goat’s cheese or cream cheese.

Try More Recipes:

• Mary Berry Mini Jam Tarts
• Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe
• Mary Berry Apricot Portuguese Tarts