V Vegetarian

Leek, Brie, Mushroom & Olive Puff Tart

Keep it simple with this recipe for leek, brie, mushroom and olive puff tart – made with Jus-Rol’s ready rolled puff pastry sheets, it’s perfect for lunch.

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Bake Level
Easy
Serves
2 Servings
Bake time
15 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Knife

Baking Sheet

Palette Knife

Nutrition estimate

1 tart

  • Calories 350 kcal
  • Fat 22.0 g
  • Saturated fat 10.0 g
  • Carbohydrates 30.0 g
  • Sugars 3.0 g
  • Fibre 2.0 g
  • Protein 8.0 g

Tips from our bakers

For Leek, Brie, Mushroom & Olive Puff Tart

How to Make Puff Pastry Cheese Straws

Lightly brush a thawed Jus-Rol™ Frozen Puff pastry sheet with beaten egg. Spread sheet with the tapenade, pesto or other filling of your choice, so that it is farily thinly…...
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Puff Pastry Cheese Straws

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.
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.
What oven temperature is best for puff pastry?
A hot oven—often around 200°C or higher for the first part of baking—helps rapid steam generation. Some recipes reduce heat partway through so the inside cooks without burning the top.
Why is my puff pastry soggy underneath?
Wet fillings without pre-baking or docking, or insufficient oven heat on the base, can cause sogginess. Bake on a preheated tray, use a perforated tin or baking stone if needed, and consider blind baking or a drier filling layer.
Jus Rol Puff Pastry Angle 320g Carton Shadow
320g

Made with Chilled Puff Pastry Sheets

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Puff Pastry Cheese Straws

Guide

How to Make Puff Pastry Cheese Straws

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