Tomato Basil

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. If not in a sheet format already, roll out the puff pastry and then cut into 6-8 rectangles.
3. Drizzle about 2-3 tsp of olive oil per rectangle onto the parchment paper. Layer 4-5 slices of garlic and 4-5 basil leaves over the olive oil. Then sprinkle over about 2 tbsp shredded cheese per tart.
4. Layer on one of the rectangles of puff pastry over top of the cheese and use the prongs of a fork to press down around the rectangle. Repeat with the remaining pastry.
5. Brush the egg wash over top of each tart and then bake in the oven for 25-30 minutes or until the puff pastry is nicely browned.
6. While the tarts are baking, mix together the chopped tomato with a drizzle of olive oil and pinch of salt and pepper. Set aside.
7. Remove and flip over the tarts when done onto a plate and serve topped with chopped tomatoes mixture. Enjoy!

Sausage & Pepper

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. If not in a sheet format already, roll out the puff pastry and then cut into 6 long rectangles, almost like you’re creating long ‘buns’ for the sausage.
3. Drizzle about 2-3 tsp of olive oil per rectangle onto the parchment paper. Layer 3-4 slices of pepper on the oil. Next layer ½ cup of sausage, shaping it so it will fit underneath the puff pastry rectangles with about ½ inch space around. Then sprinkle over about 2 tbsp shredded mozzarella cheese and 1 tbsp shredded parmesan cheese per tart.
4. Layer on one of the rectangles of puff pastry over top of the cheese and use the prongs of a fork to press down around the rectangle. Use your fingers to press gently along the top of the tart as well to help adhere the cheese/sausage layer. Repeat with the remaining pastry.
5. Brush the egg wash over top of each tart and then bake in the oven for 25-30 minutes or until the puff pastry is nicely browned and the sausage is cooked through.
6. Remove and flip over the tarts when done onto a plate and serve with mustard of choice. These are delicious cut in half and picked up like a hot dog / sandwich. Enjoy!

Stone Fruit

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. If not in a sheet format already, roll out the puff pastry and then cut into 6-8 rectangles.
3. Drizzle 2 tsp of honey per rectangle onto the parchment paper. Layer 4-5 stone fruit slices over the honey, then sprinkle over 1 tsp brown sugar and a pinch of cinnamon.
4. Layer on one of the rectangles of puff pastry over top of the pile you’ve made and use the prongs of a fork to press down around the rectangle. Repeat with the remaining pastry.
5. Brush the egg wash over top of each tart and then bake in the oven for 25-30 minutes or until the puff pastry is nicely browned.
6. Remove and flip over the tarts when done onto a plate and serve with mascarpone cheese or whipped cream, chopped walnuts and a drizzle of honey. Enjoy!