This Easy Savory Puff Pastry Tart utilizes purchased puff pastry dough for easy prep. The simple Greek yogurt filling is light, lean and delicious!
I love a recipe that's super versatile and this Savory Puff Pastry Tart may just be the poster child for versatility (and of course deliciousness too)!
It's perfect for breakfast, brunch, lunch or dinner! Pair it with fresh fruit and a platter of warm, delicious muffins and you've got a breakfast/brunch worthy of royalty. Add a simple green salad and you've got a gourmet bistro lunch or dinner.
Another way this Savory Puff Pastry Tart is versatile is that you can change up the ingredients. I started to call it an Asparagus and Ham Puff Pastry Tart but... if asparagus is out of season, it's wonderful with just ham. Spinach is a delicious substitute, as is chopped broccoli. Don't like or don't have any ham? Sliced chicken sausage, chorizo or crisp bacon is fabulous. I've even given it an Italian twist with thinly sliced pepperoni and bits of sundried tomatoes. See what I mean? Super versatile.
This Savory Puff Pastry Tart is a delicious way to use up leftover ham, but it can also be made with a small piece of ham from the deli. I just asked for an unsliced piece, about one-half pound is perfect. It's easy to dice up into little bite-size pieces for the tart.
I love having a packet or two of puff pastry in my freezer because it opens up the opportunity for so many easy recipes. Puff pastry can be used for both sweet and savory dishes and can make you look like a gourmet cook with minimal effort. This Savory Puff Pastry Tart is the perfect example!
How to make a tart with puff pastry dough
If you have a rolling pin, making a tart with puff pastry dough is super simple. We shot a few demonstration pictures to show you just how easy it is.
Pepperidge Farm is the most commonly available puff pastry here in the U.S., so that's what I'm using for demonstration. Each rectangle is about eight and one-half ounces for a total of 17.3 ounces. Most larger grocery stores carry Pepperidge Farm puff pastry in the frozen section, usually in the desserts area.
Other brands can also be used with the same technique. If you're interested, Whole Foods carries an all-butter puff pastry which is delicious but much pricier.
- To begin, unthaw the puff pastry. This will take 30-45 minutes. Don't let it sit out any longer than that (see puff pastry rules, below in Café Tips).
- Once the pieces are thawed, simply stack them on top of each other. I like to take my rolling pin and apply a bit of pressure on both ends as well as in the center to "stick" the two pieces together.
- Then, working from the center out to either side, roll the dough into a larger rectangle, approximately 10x15 inches. If the edge is uneven, trim it as needed with a sharp knife.
- Transfer the dough to a baking sheet lined with parchment paper. Next, using a ruler, score a line 1 inch from the edge, all the way around.
- Prick the inside of the rectangle all over with a fork (this will prevent it from rising in the oven).
- Bake and remove from oven. Gently press down the center with the back of a spoon to flatten.
- Voila! A wonderful tart shell, ready to fill with something delicious!
Cafe Tips for making this Savory Puff Pastry Tart
- There are a few simple rules for working with puff pastry that will ensure success every time:
- Thaw puff pastry at room temperature for 30-45 minutes before unfolding. If you try to unfold it and it starts to crack along the fold lines, it's probably not quite thawed enough. Give it a few more minutes.
- If you're not using all of the pastry, only thaw the portion you will be using. Wrap unused portion in plastic wrap and freeze.
- Keep puff pastry as cold as possible after thawing. Puff pastry has a "thing” about getting warm! It won’t puff nicely in the oven if it gets too warm. If it gets warm while working with it, simply pop it in the fridge for 15-20 minutes to chill before baking.
- Puff pastry needs a fairly high oven temp to do its' puffing thing, so don't try to lower the temperature given in the recipe.
- Use a lightly floured surface (and rolling pin) to roll the puff pastry. If it cracks along the fold lines, wet your finger with a bit of water and press the crack together to seal.
- Baking times may vary from oven to oven. Keep an eye on your pastry during the last 5 minutes. When it's golden and puffy, it's done.
- Puff pastry doesn't work in the microwave.
- Feel free to vary the toppings for this Savory Puff Pastry Tart. Keep the yogurt filling the same and just change out the ham and asparagus to whatever you have on hand or really enjoy. See post above for some suggestions.
- I used shredded sharp white cheddar for this asparagus and ham tart but lots of other types of cheese would also work. I've used Gouda, mozzarella, Havarti and Monterey Jack, all with delicious results.
- 1 17.3- ounce package puff pastry, thawed for 30 minutes I use Pepperidge Farm
- ¼ cup Greek yogurt
- 2 large eggs
- 2 medium cloves garlic finely minced
- 1 teaspoon salt
- 6 ounces shredded sharp white cheddar cheese
- 2 teaspoons butter
- ½ pound asparagus trimmed and cut (on a diagonal) into approximately 2-inch pieces.
- 1 cup diced lean ham
- fresh thyme leaves for garnish
- 1 egg medium or large
Preheat oven to 400˚F. Line a sheet pan with parchment paper.
Lay the two puff pastry on top of each other on a lightly floured work surface. With a rolling pin, push down in several places to “stick” the pastry together, then roll to a 10x14-inch rectangle.
Transfer the puff pastry dough to the prepared sheet pan. Lightly score a 1-inch border in all the way around (see pictures above in post), being careful to not cut all the way through the dough. Prick the center (inside the score lines) with a fork.
Bake for 12-15 minutes until light golden brown. Remove from the oven and push down any puffy places in the center with the back of a spoon.
Whisk the eggs until well combined. Whisk in the yogurt, garlic and salt until smooth. Add the cheese and stir with a fork to combine.
Transfer the yogurt filling to the center of the tart shell. Spread and smooth to cover the inner surface.
Melt butter in a medium-size saucepan over medium heat. Add the asparagus and cook for 2 minutes stirring occasionally. Add the ham and cook for another 2 minutes until ham is lightly browned.
Scatter the asparagus and ham over the yogurt filling.
Combine egg and 1 teaspoon water. Beat vigorously with a fork until well combined. Brush egg mixture over the crust for a nice shiny finish.
Bake for 10-12 minutes until filling is set. Sprinkle with fresh thyme leaves for garnish.
See Café Tips for more detailed instructions.
Thanks for your reply. Can't wait to make it!
This looks so tasty, Chris and I plan to make it for family. I was wondering if I could make a part of it ahead of time. Perhaps bake the crust and hold it for a few hours before finishing it. Then make the filling separately also ahead of time and assemble before dinner?
Chris Scheuer says
Hi Harriet, yes, you could definitely do that!
What a delightful and versatile recipe! I wanted to make a summer tart using some of the things I had lying around - including some puff pastry dough I randomly bought - and had no clue how to do it. This recipe provides the perfect instructions for a good base, and I was effortlessly able to improvise and tailor it to the ingredients I had on-hand. The end result was delicious! I substituted cottage cheese for the yogurt, and added a mix of goat cheese, creamy feta, and white cheddar. For the toppings, I did roasted tomatoes, bacon, caramelized onion and toasted pine nuts. DELICIOUS! Thank you!!
Chris Scheuer says
Thank you, Mikela, for such a wonderful, detailed review of this recipe! I love your adaptations!
Delicious. I used peas, spring onions And feta. It’s a great base to work with.
Chris Scheuer says
Yum! That sounds delicious, Alengels! Thanks for sharing your results!
This recipe was so easy to follow. I was worried it wouldn't set properly or that the puff pastry wouldn't turn out, but I followed the recipe and it came out perfectly. Very yummy. Even my 3-year-old loved the "pizza".
Chris Scheuer says
Thanks so much for sharing your results, Danielle!
Chris Scheuer says
Yes! I had mentioned that up above in the post but I clarified it in the recipe, thanks!
Does the filling cook all the way through? I’m pregnant and am worried about eating undercooked eggs. I’m staying away from things like custard because of that.
This looks amazing and I really want to make it!
Chris Scheuer says
Congratulations on your pregnancy! The filling does cook through. Because it's pretty thin and the temp is fairly high, it cooks nicely.
Mary Ann | The Beach House Kitchen says
You are speaking my love language with this tart Chris! Anything puff pastry and I'm in. And the toppings are total faves!
I love how versatile puff pastry is....and all your tips make this beautiful tart a breeze to prepare!!
Tricia | Saving Room for Dessert says
I LOVE this Chris. I used this method for individual blueberry tarts that are just terrific. I'll have to explore this savory one too. Pinning!