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Tomato and Tapenade Puff Tarts

Keep it simple with this easy recipe for tomato and tapenade puff tarts – made with Jus-Rol’s all butter puff pastry and best served with green salad.

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Bake Level
Easy
Serves
4 Servings
Bake time
15 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Baking paper

Baking Sheet

15cm plate

Pastry Brush

Nutrition estimate

1 tart slice

  • Calories 200 kcal
  • Fat 12.0 g
  • Saturated fat 4.5 g
  • Carbohydrates 18.0 g
  • Sugars 3.0 g
  • Fibre 1.5 g
  • Protein 4.0 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.
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.
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.
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