Jamie Oliver’s Puff Pastry Tart is one of those dishes that hits the sweet spot between easy and impressive. It’s flaky, golden, buttery pastry topped with whatever seasonal veggies, cheese or meats you’ve got on hand. A total blank canvas.
But don’t mistake ’simple’ for boring. The tart has layers-literally and figuratively. The base is crisp puff pastry, puffed and golden at the edges while the topping is a mix of creamy cheese, roasted veg and herbs. Jamie often leans into Mediterranean vibes: think cherry tomatoes, red onions, courgettes and feta. But honestly, you can riff on it however you want.
This tart is about celebrating what’s fresh, using up fridge odds and ends and making something that looks like it took hours-but didn’t. And it’s delicious hot or cold which means lunch, dinner, picnic, leftovers. it’s all fair game.
Jamie Oliver Puff Pastry Tart Recipe
Ingredients Needed
Here’s a classic Jamie-style version. Keep in mind-his recipes are flexible, so don’t stress if you need to swap something out.
Base
- 1 sheet of ready-rolled puff pastry (store-bought is fine)
- 1 egg, beaten (for brushing the edges)
For The Topping
- 150g cherry tomatoes, halved
- 1 courgette (zucchini), thinly sliced
- 1 small red onion, finely sliced
- 100g feta cheese, crumbled
- 1 tbsp olive oil
- Salt and black pepper
- Fresh thyme or basil (optional but highly recommended)
Optional Extras (if You’re Feeling Creative)
- Pesto
- Roasted red peppers
- Caramelised onions
- Anchovies or olives
The whole idea is to be playful with the toppings. If you’ve got asparagus, go for it. Mushrooms? Great. Leftover roasted squash? Absolutely.
Equipment Needed
You don’t need anything fancy, just the basics:
- Baking tray or sheet pan
- Sharp knife
- Chopping board
- Pastry brush (or your fingers in a pinch)
- Oven (of course)
- Parchment paper (to stop sticking)
If you’ve got a mandoline slicer, it helps with uniform veggie cuts. but a knife does the job just fine.
How To Make Jamie Oliver’s Puff Pastry Tart
1. Prep your oven and pastry.
Preheat your oven to 200°C (about 400°F). Line a baking tray with parchment paper and roll out your puff pastry sheet. Place it on the tray.
2. Score the edge.
Using a knife, lightly score a border about 1-2 cm from the edge of the pastry all the way around. Don’t cut through. This helps the edge puff up like a crust. Then brush that border with the beaten egg.
3. Layer on the toppings.
Start with a light drizzle of olive oil on the base. Then scatter on your veggies. Arrange the tomatoes cut-side up so they don’t get soggy. Fan out courgette slices. Tuck in some red onion slivers. Be generous but not overloaded. you still want the pastry to cook through.
4. Season and cheese it.
Sprinkle with salt, pepper and your herbs. Crumble feta over the top. A little extra olive oil never hurts here.
5. Bake.
Into the oven it goes for about 20-25 minutes. Keep an eye on it. The pastry should be puffed and golden, the edges crisp, the veggies tender.
6. Cool and serve.
Let it sit for 5 minutes once out of the oven. This gives the pastry time to settle. Then slice and serve. Warm is best but cold leftovers are chef’s kiss.
What I Learnt
This tart taught me a lot about flavor balance and kitchen freedom. First, how much magic happens when you pair crisp pastry with creamy cheese and juicy veg. It’s texture heaven. Second, that you don’t need to follow a recipe word for word to get something amazing. Jamie’s approach is all about confidence. Use what you’ve got, trust your instincts and have fun with it.
I also learnt the importance of that little scored border. Skip it and the whole thing puffs weird. With it? You get that perfect bakery-style rise.
Lastly: less is more. Don’t overload the tart. Leave some space between toppings so the pastry doesn’t get soggy. Simple tip, big difference.
Recipe Tweaks For Jamie Oliver’s Puff Pastry Tart
Jamie’s puff pastry tart is already a solid dish-simple, rustic and full of flavor. But once you’ve made it a few times, you might want to play around. And that’s where the real fun begins.
1. Mix up the veggies.
Jamie usually goes for things like tomatoes, onions or maybe courgettes. But the tart is super forgiving. Try roasting some butternut squash or beetroot before layering it on. Thinly sliced fennel gives it a slightly sweet, aniseed kick. You can even toss in leftover grilled veggies from last night’s dinner.
2. Change the cheese.
Feta? Great. Goat cheese? Even better. Want something gooey? Toss on some brie or camembert just before it finishes baking. If you want a punchy, salty edge, blue cheese works wonders in small amounts. just crumble it over the top and let the oven do the magic.
3. Add herbs and aromatics.
Fresh thyme or rosemary brings a nice earthy touch. Basil is a no-brainer for summery versions. And don’t sleep on garlic-either roasted whole and smeared across the base or sliced thin and sautéed lightly first. A touch of lemon zest right before serving brightens everything up.
4. Try a base spread.
Don’t leave the pastry naked under the toppings. A thin layer of pesto, olive tapenade or even a soft herby cheese spread acts as a flavor bomb. Dijon mustard works surprisingly well too. especially with caramelized onions and cheese.
5. Go seasonal.
In winter, try sautéed leeks, mushrooms and Gruyère. In summer, layer heirloom tomatoes, torn mozzarella and fresh basil. Asparagus in spring is lovely. Even figs and honey with a bit of prosciutto for autumn… yeah, it’s a winner.
Storage Tips For Leftovers
Leftovers? Rare. But if you do manage to save a slice or two, here’s how to keep it fresh without losing that flaky pastry goodness.
1. Cool it completely first.
Don’t wrap it up warm or the steam will turn your lovely crust into a soggy mess. Let it hit room temp before storing.
2. Use airtight containers.
Wrap the tart gently in parchment or foil, then pop it into an airtight container. This keeps out the fridge funk and helps the tart hold its shape.
3. Fridge life: 2-3 days.
It’s best eaten within a couple of days. Any longer and the pastry just won’t be the same.
4. Reheat it right.
Microwaving is tempting but don’t do it. The crust turns chewy and limp. Use the oven instead-180°C (350°F) for about 10-12 minutes. Or better yet, a toaster oven if you’ve got one. That way the base gets crisp again and the toppings warm through nicely.
5. Freeze it (yes, really).
You can freeze leftover tart, though texture takes a small hit. Wrap slices tightly in foil, then store them in freezer bags. Reheat straight from frozen in a hot oven-200°C (about 400°F) for 15-18 minutes.
What To Eat With Jamie Oliver’s Puff Pastry Tart?
This tart can play it cool as a light lunch or step up as the star of a bigger spread. Here’s what works well on the side:
1. Simple salad.
You can’t go wrong with a peppery rocket salad tossed in lemon juice and olive oil. Add shaved parmesan if you’re feeling fancy. A chopped Greek-style salad also pairs nicely, especially with feta or olive-based tarts.
2. Soups that don’t compete.
A bowl of velvety tomato soup? Yes please. Or maybe something light like a chilled cucumber soup or a basic veggie broth. Keep the soup simple, so the tart still shines.
3. Grains or legumes.
For a more filling meal, try a warm lentil salad with mustard vinaigrette or some farro with roasted veg. The chewiness of the grains balances out the buttery flakiness of the tart.
4. Wine? Of course.
Go for a crisp white like Sauvignon Blanc if your tart’s on the herby or cheesy side. If you’re going rich. think mushrooms, caramelized onions, blue cheese. a light red like Pinot Noir plays really well.
5. Little extras.
Olives, marinated artichokes or even a few slices of good prosciutto on the side round out the plate. Think Mediterranean picnic vibes.
FAQs
Can I Make Jamie Oliver’s Puff Pastry Tart Ahead Of Time?
Yes, you can prepare the tart and store it in the fridge, then bake it when you’re ready to serve.
What Type Of Puff Pastry Should I Use For This Recipe?
You can use ready-made puff pastry from the store, preferably all-butter for the best flavor.
Can I Customize The Filling For Jamie Oliver’s Puff Pastry Tart?
Absolutely! Feel free to swap out ingredients like cheese, veggies, or even meats to suit your taste.
