Chicken, Spinach and Red Pepper Open Tarts

Try this tasty chicken, spinach and red pepper open tart recipe for a delicious light lunchtime option. Made with Jus-Rol puff pastry.

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Bake Level
Easy
Serves
1 Tart
Bake time
15 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Pastry Brush

Baking Sheet

Nutrition estimate

1 slice of tart

  • Calories 300 kcal
  • Fat 18.0 g
  • Saturated fat 7.0 g
  • Carbohydrates 25.0 g
  • Sugars 3.0 g
  • Fibre 1.0 g
  • Protein 10.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
How do I cut puff pastry without squashing layers?
Use a very sharp knife or pizza cutter and press straight down rather than dragging. For shapes, chill after cutting so edges stay clean before baking.
Jus Rol Puff Pastry Angle 320g Carton Shadow
640g

Made with Frozen Puff Pastry Sheets

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