Puff pastry for flat tarts

How time flies. A few years ago I wrote a couple of  posts on puff pastry tarts, both based on best summer tomatoes.  Details here for one featuring tapenade and here for one with buffalo mozzarella.

Tonight I got around to doing this again.


  • 1 sheet puff pastry
  • 1-2 onions peeled and thinly sliced
  • olive oil
  • garlic
  • tomatoes – about 20 cherry or equivalent
  • avocado


Preheat the oven as per packet instructions and then on waxed paper bake the pastry for up to 10 minutes, it really depends on the oven. You don’t want to overdo it, as it’s going back in.

While you are doing all that, caramelise thinly sliced onion  at least one, in olive oil. Take out the onion and add sliced tomato – I added about 20 cherry tomatoes each sliced into three – and a little finely chopped garlic. You don’t want to overcook the tomato, just collapse it.

Take the pastry from the oven, sprinkle with the onion and tomato. Return to oven for at least five minutes. Keep an eye on it, you’ll be able to tell. Meanwhile, peel and slice an avocado.

Take the tart out of the oven, scatter the avocado on top. Slice. Eat. Yum!

And too simple for words.

2 thoughts on “Puff pastry for flat tarts

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