Go Back
Breakfast for One

Savory Cream Cheese Puff Pastry Tarts

A quick and easy savory tart made with frozen puff pastry, a creamy garlic cream cheese base, and topped with seasoned vegetables and ham.
  Print   Pin
Yield: 4 tarts
Total Time: 35 minutes

Ingredients
  

Puff Pastry
  • 1 frozen puff pastry sheet thawed (makes 4 tarts)
Cream Cheese Filling
  • ½ cup whipped cream cheese
  • 1 egg yolk (reserve the white for egg wash)
  • ¼ tsp garlic powder
Vegetable Topping
  • About 1 cup bell pepper thinly sliced
  • About 1 cup zucchini thinly sliced
  • About ½ cup red onion thinly sliced
  • Garlic powder, salt, and pepper to taste
  • Light olive oil for coating
Other
  • A few slices of ham cut into strips

Instructions

  • Thaw the puff pastry sheet in the fridge overnight, or at room temperature for 30–40 minutes. Then cut into 4 squares.
  • Cut the bell pepper, zucchini, and red onion into thin strips. Press lightly with paper towels to remove excess moisture, then toss with garlic powder, salt, pepper, and a drizzle of olive oil.
  • Combine cream cheese, egg yolk, and garlic powder in a small bowl and mix until smooth and creamy.
  • Place the pastry squares on a lined baking sheet and prick the centers all over with a fork. Spread the cream cheese filling generously over the pricked area, then arrange the vegetables and ham on top.
  • Beat the reserved egg white until smooth and brush over the edges of each tart.
  • Bake at 400°F (205°C) for 16–18 minutes until puffed and golden brown. Let cool for a few minutes before serving.

Watch the Recipe

Notes

  • The cream cheese filling makes enough for about 8 tarts — double the puff pastry if you'd like to bake a larger batch.
  • Leftovers keep well refrigerated for a few days or can be frozen. Reheat in a toaster oven or air fryer until warmed through and crispy. Avoid the microwave as it will soften the pastry.
  • Ham can be swapped for other proteins like cooked bacon or turkey.