7 Quick and Easy Tarts

If you don't have time to make pastry but still like the idea of home-made tarts, quiches and pies, make things quick and easy with ready-made pastry. Even the most basic store-cupboard ingredients can transform a sheet of pastry into a quick starter, lunch or dessert.

There's a wide range of good quality pastries available, both fresh and frozen, and some even come ready-rolled. You'll find shortcrust, sweet shortcrust (often called dessert pastry) and puff pastry in the chilled or freezer sections of most supermarkets. They can be used for both sweet and savoury recipes. It's best to buy the pastry in the fresh chilled section so that you can freeze any leftover pastry for next time. However, if you do buy frozen, just make sure you defrost it completely before using or it may crack.

Shortcrust is the best known pastry and the basis for most tarts and pies, both sweet and savoury. It's rolled thinly to line tins or pie dishes and can also form a 'lid' on top. Puff pastry is that lovely French invention that rises or puffs (hence the name) in flaky layers. It's light, crisp and airy in texture.

If you can't find the ready-rolled pastry that comes in 375g packets, use the one that comes in a 500g block and roll it out yourself. Save and freeze the leftovers for another time. A tip for using the ready-rolled version of shortcrust: let it come up to room temperature before unrolling - if it's too cold it can crack.

RECIPES

Asparagus Puff Pastry Tart with Balsamic Vinegar
Serves 4 as a starter or light lunch
Prep Time: 15 minutes
Cooking Time: 15 minutes

This is such a simple way to use fresh seasonal asparagus, and you don't even have to cook it first. Make sure you use small spears, avoiding any woody stems so they cook easily with the pastry. This would be perfect (and colourful) with a vine-ripened tomato salad.

250g/9oz asparagus tips, about 9cm/3 1/2 in long
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and black pepper
375g/13oz ready-rolled puff pastry
flour for dusting
oil for greasing
1 egg, beaten, for glazing
1 tbsp chopped fresh chives
100g tub soft goat's cheese

Preheat the oven to 200C/400F/gas mark 6. Place the asparagus tips, oil, vinegar, salt and pepper in a shallow dish and mix so the spears are well coated.

Unroll the pastry on a lightly floured surface, then place it on a lightly oiled, large baking sheet so the long side is closest to you (it will be a rectangle shape). Using a small, sharp knife, make a slight cut about 1cm/1/2in away from the edge of the pastry, making a sort of inner 'frame' but not cutting all the way through. Brush the edge with the beaten egg. Make more cuts in the pastry vertically, from top to bottom, inside the 'frame', about 1cm/1/2in apart, again taking care not to cut all the way through. This helps the pastry rise around the asparagus.

Now lay the asparagus side-by-side in 2 rows, one along the bottom and the other along the top of the pastry with the flowered tips meeting in the middle. Bake on the top shelf for 15 minutes, or until the pastry is risen and golden brown.

While the tart is baking, mix the chives into the goat's cheese and season with salt and pepper. Serve the tart warm with the goat's cheese on the side.

Tomato and Tapenade Galettes
Serves 4 as a starter or light lunch
Prep Time: 20 minutes
Cooking Time: 15 minutes

These galettes use the classic Mediterranean combination of tomatoes, olives and parsley. If you prefer you can substitute good quality basil or red pepper pesto for the tapenade.

375g/13oz ready-rolled puff pastry
flour, for dusting
oil, for greasing
1 egg, beaten, for glazing
4 tsp tapenade (black or green olive paste)
8 small, vine-ripened tomatoes
1/2 tsp sugar
black pepper
flat-leaf parley, roughly chopped, to garnish

Preheat the oven to 200C/400F/gas mark 6. Unroll the pastry onto a lightly floured surface and roll out to make a slightly larger rectangle. Using a saucer or small bowl, cut out 4 circles about 15cm/6in in diameter and lay them on a large, lightly greased baking sheet (you may need 2 baking sheets).

Using a small, sharp knife make a slight cut around the edge of the pastry, about 1 cm/1/2 in width, taking care not to cut all the way through. This will allow the edge to puff up. Brush the edge with the beaten egg. Spread 1 tsp of the tapenade on each circle, leaving the outside edge uncovered. Slice the tomatoes into rounds, about 1/2cm /1/4 in thick and lay them in overlapping circles on top of the tapenade.

Sprinkle over a little sugar and black pepper (the tapenade can be quite salty) and bake for 15 minutes or until the pastry is risen and golden brown. Shred the basil leaves and scatter over the warm galettes for serving.

Spinach and Pine Nut Squares with Feta Cheese
Serves 4
Prep Time: 25 minutes
Cooking Time: 15 minutes

Go Greek with these individual tarts, which are great for a snack or starter. Make sure you use fresh spinach, not frozen. It only takes seconds to cook and goes so well with the salty feta cheese. You could also make this as one large tart and cut it into servings once cooked.

375g/13oz ready-rolled puff pastry
flour, for dusting
oil, for greasing
300g/11oz fresh spinach, washed
salt and black pepper
pinch of fresh nutmeg
1 egg, beaten, for glazing
75g/3oz feta cheese, crumbled
25g/1oz pine nuts

Preheat the oven to 200C/400F/gas mark 6. Unroll the pastry on a lightly floured surface with the long side facing you and cut in half from top to bottom. Then cut each half in half again, to make 4 even rectangles. Place them on a lightly oiled baking sheet and chill in the fridge.

Place the washed spinach in a saucepan, cover and cook over a medium heat for 2-3 minutes or until the leaves have just wilted. There's no need to add any water, as they will cook in the water on the leaves. Drain the spinach, place between two plates and squeeze out as much water as possible. Chop roughly and season with salt, pepper and nutmeg. (Go easy on the salt, as feta cheese can be quite salty.)

Make a slight cut around the edge of the pastry squares about 1cm/1/2 in away from the edge to make an inner 'frame'. Brush the edge with the beaten egg. Divide the spinach between the squares then scatter over the crumbled feta cheese and pine nuts. Bake for 15 minutes or until the pastry is risen and golden brown.

Smoked Ham and Crispy Onion Quiche
Serves 4
Prep Time: 20 minutes
Cooking Time: 30 minutes

This take on the classic French dish, quiche Lorraine, is velvety smooth and so quick to make, you'll never want to sweat onions again. You'll need a 20cm/8in tart tin or pie dish, 2.5cm/1in deep.

375g/13oz ready-rolled shortcrust pastry
flour, for dusting
2 eggs
284ml tub single cream
75g/3oz thinly sliced Brunswick smoked ham (or other good quality smoked sandwich ham - not the Parma-ham type), chopped into small pieces
50g/2oz grated Cheddar cheese
25g/1oz dried, crispy onions (usually found next to the salad dressings in supermarkets)
salt and black pepper

Preheat the oven to 190C/375F/gas mark 5. Unroll the pastry. You will only need about 175g-200g/6-7oz of it, so cut it in half and save the rest for another dish. Roll it out a little more on a lightly floured surface (you don't want it too thick) and line the tart tin or pie dish. Place in the fridge.

Crack the eggs into a jug, pour in the cream and mix well. Add the chopped ham, grated cheese and half the crispy onions. Season with salt and pepper (you may not need to add salt, as the ingredients can be quite salty) and mix well. Pour into the pastry case and sprinkle the rest of the crispy onions over the top.

Place on a baking sheet and bake for 30 minutes or until the top is slightly risen and golden. Allow to cool on a rack. Serve warm or cold with a crispy green salad.

Cherry Cinnamon Cobbler
Serves 4
Prep Time: 25 minutes (plus cooling time)
Cooking Time: 30 minutes

Save the fresh cherries for eating as they are, and use the ones in jars to make this classic American dish that's 'easy as pie.' You'll need a 20cm/8in tart tin or pie dish.

1 x 700g jar pitted Morello Cherries in syrup (350g/12oz drained weight)
2 tbsp plus 1 tsp sugar
2 tsp cornflour
375g/13oz ready-rolled shortcrust or dessert pastry
flour, for dusting
1 tbsp milk
1/2 tsp ground cinnamon

Drain the cherries and reserve the syrup. Set 2 tbsp of the syrup aside in a small dish or ramekin and place the rest in a saucepan (you should have around 300ml/10fl oz). Add 2 tbsp of the sugar and boil to reduce by one-third, about 5 minutes. Mix the cornflour into the 2 tbsp of cool syrup and add to the saucepan. Continue to cook for another minute or so, stirring until the mixture thickens. Remove from the heat and stir in half of the ground cinnamon. Leave to cool. (You can speed up the cooling process by pouring into a small jug and placing in the fridge.)

Preheat the oven to 200C/400F/gas mark 6. Unroll the pastry on a lightly floured surface and gently go over it with a rolling pin to make it slightly thinner. Cut off one end of the pastry rectangle, about 10cm/4in wide and set aside. Use the larger piece to line the tart tin or pie dish, keeping any scraps of pastry. Place the lined pastry case in the fridge.

Use a pastry cutter about 4.5cm/1 3/4 in in diameter to cut out 24 small circles from the unused pastry. You may need to roll out the scraps as well.

Tip the cherries into the pastry case and pour over the cooled, thickened syrup. Lay the pastry circles in an overlapping circle, starting at the edge and working towards the centre. They should cover most of the top but not form a seal.

Mix the remaining tsp sugar and remaining 1/4 tsp cinnamon together. Brush the pastry circles with a little milk and sprinkle over the sugar and cinnamon mixture. Place on a baking sheet and bake for 30 minutes or until the pastry is golden and the filling hot and bubbling.

Cool on a wire rack and serve warm or cold with vanilla ice cream.

Plum Pie
Serves 4
Prep Time: 25 minutes
Cooking Time: 30-35 minutes

Return to childhood with this quick and easy nursery classic. Use ripe but firm, red or purple plums and serve with lightly whisked double cream for extra soothing power.

600g/1lb 4oz fresh plums (about 8)
3 tbsp demerara sugar
1/4 tsp ground cinnamon
375g/13oz ready-rolled shortcrust pastry
1 egg, beaten, for glazing
1 tsp caster sugar

Preheat the oven to 200C/400F/gas mark 6. Cut the plums around the 'equator', twist apart and remove the stones with a small, sharp knife. Place in a medium-size baking dish, cut-side down - they should be quite crowded - and sprinkle with the demerara sugar and cinnamon.

Unroll the pastry and cut out a shape slightly larger than your dish. Brush the edges of the dish with a little beaten egg and lay the pastry on top. Trim to the size of the dish and press the edge of the pastry down to form a seal. Press lightly with the tines of a fork to mark the edge. Roll out the trimmings and cut out shapes to decorate the top if you like, using the beaten egg as 'glue'. Brush the top with the beaten egg and sprinkle over the caster sugar. Make a few slits in the top with a sharp knife.

Bake for 30-35 minutes or until the pastry is golden brown and the fruit soft and juicy.

Peach Tartlettes with Honeyed Yoghurt
Serves 4
Prep Time: 25 minutes
Cooking Time: 12-15 minutes

Tinned peach slices make this a real store cupboard staple. You could also substitute pears, or use a mixture of both.

375g/13oz ready-rolled puff pastry
flour, for dusting
1 egg, beaten, for glazing
800g (or 2 x 400g) tin of sliced peaches
2 tsp sugar
200g/7oz Greek yoghurt
1 heaped tbsp honey

Preheat the oven to 220C/450F/gas mark 7. Unroll the pastry onto a lightly floured surface and roll out to make a slightly larger rectangle. Using a saucer or small bowl, cut out 4 circles about 15cm/6in in diameter and lay them on a large, lightly greased baking sheet (you may need 2 baking sheets.)

Using a small, sharp knife make a slight cut around the edge of the pastry, about 1 cm/1/2in wide, taking care not to cut all the way through. This will allow the edge to puff up. Brush the edge with the beaten egg.

Drain the peaches and reserve 2 tbsp of the syrup. Arrange the peach slices on the pastry circles and sprinkle over the sugar. Bake for 12-15 minutes or until the pastry is puffed up and golden.

While the tarts are baking, mix the yoghurt, honey and reserved syrup. Serve the tarts warm with a dollop of the honeyed yoghurt.