These quick and easy Puff Pastry Tarts make a delicious lunch or dinner. It’s so simple, yet it looks super impressive! These flavorful appetizers, inspired by the classic Bombay Sandwich, feature a delicious filling of chutney, cheese, and fresh vegetables. They are often served warm and are perfect for kicking off any meal or gathering.
I’m going to share with you one of my favorite quick lunches or easy appetizers. These are super easy and comes together in minutes. Puff pastry tarts are a time saver lunch options and I had this weird idea of making it in Bombay sandwich style.
Who does not love a good Bombay sandwich. Firstly, we are not replacing the idea of Bombay sandwich rather we are just creating something different.
Just to give you an idea about Bombay Sandwich, if you are new to Indian cuisine. It’s a sandwich made with green chutney, butter slathered on white bread, and then boiled potatoes, beets, tomatoes and cucumbers are added. Some even add bell pepper and onion. There is ofcourse Amul cheese shredded in it and additionally sprinkle of chaat masala is added on the veggies. This is quite essential a Bombay Sandwich. And as it is most famous street food in Bombay and now in many cities, the namesake.
Why you should make them?
- Delicious filling/flavor
- crunchy and crispy store-bought puff pastry
- great as an appetizer, side or main dish
- perfect for picnics, celebrations, gatherings
- few ingredients
HOW TO MAKE THIS EASY Chutney Cheese PUFF PASTRY
It’s effortless to make these mini tarts at home. I mostly use a store-bought butter puff pastry for this recipe, which it super easy. First, thaw the dough for few minutes afterwards you are ready to bake it.
Make the filling. The filling is literally one bowl filling. Green cilantro chutney is mixed with Amul cheese, or any other melting cheese of your choice. Toss everything.
You do need to boil potatoes and beets. Infact for beets, you can also take a short cut and alternatively buy roasted beets readily available in stores.
Top it off with some micro greens, chaat masala and little bit more cheese. Watch this video.
Tips/Suggestions
- I have not used cucumbers as baking cucumbers would immediately put me in jail. Just kidding. You cannot literally bake cucumber. However, you can add it once the tarts are baked if you wish.
- This tart is best served as soon as possible. I prefer to not bake it until it’s about to be served though. Or you can air fry them before serving them just in case if you make it in advance.
- You can always prep everything and keep it ready until you are ready to bake. Thaw, cut the puff pastry and line it up and freeze it until you are ready to bake. Make the filling and leave it aside. When the oven is preheating, just take everything out – add the filling on puff pastry tarts and then bake them away.
- Any leftover slices store well in the fridge for up to 2-3 days. Reheat it in a toaster oven or an air fryer for 7 minutes. If you try to microwave it, it does not stay crispy but might become soggy and soft.
More Suggestions
- You can bake the whole thing, in one go. You do not need to bake the squares of puff Pastry first if you wish. However, the only issue with that is when the puff pastry bakes, the cheese filling will spread out on edges. It might not look good. Nonetheless, taste wise it will still be good.
- I tried it both ways, to make it more presentable for the blog pictures, I went with baking puff pastry first without the filling and baked for few more minutes with filling.
- Or bake puff pastry squares and then add the filling and bake it closer to having guests over. They do no need to be piping hot. Apparently, it tastes much better when slightly at room temperature.
So, it was easy to make this dish. Indeed keep a stash of ready rolled puff pastry in your fridge or freezer and this treat is always ready to go.
Chutney Cheese Puff Pastry
Ingredients
- 1 sheet Pepperidge farm puff pastry or Wholefoods 365
- 2 boiled potatoes – not too mushy
- 1-2 beetroot boiled
- 10-12 cherry tomatoes halved
- 1/2 bell pepper
- 1 jalapeno- optional
- 3/4 cup green cilantro chutney homemade or store-bought
- 5 cubes Amul cheese or 1 cup of any melting cheese + more for topping
- Chaat masala
- ½ cup micro greens
Instructions
- Thaw puff pastry for half an hour before making this tart. If its still frozen its easier to score. It should not be completely defrosted.
- Pre heat the oven at 400 F. Gently unwrap the puff pastry. Divide puff pastry tart into 9 squares. Put a slight slit on the edges of the individual pieces, not all the way to the bottom. When it bakes, these slits become edges. Using a fork, mark in the middle area.
- In a mixing bowl, take cilantro chutney and grated cheese. Give it a mix. Leave it aside.
- Either you can pre-bake puff pastry squares or directly add chutney mixture and vegetables and bake the whole thing in one go. Either way it works.
- method 1 – If you choose to bake them a little bit first- then bake them for 12 minutes. Remove them from the oven and then add the toppings and bake it for another 15-20 minutes or until it looks golden brown, and cheese is completely melted.
- method 2 – Fill the puff pastry squares, with the green chutney/cheese mixture in the middle. Place one or piece of each vegetable – boiled potatoes, boiled beetroot, cherry tomato, bell pepper, jalapeno and sprinkle it with little bit chaat masala. Add some shredded cheese and bake them for 15-20 minutes in the oven on top shelf until they are baked perfectly golden in color and crisped up.
- Once they are done, remove them on cooling rack. Sprinkle more chaat masala if you like or leave it for people to add on their own. Chaat masala is salty, so be careful.
- Add some micro greens and enjoy. I served it with some potato chips on the side just like Bombay Sandwich.
- Serve them for light lunch or dinner with a side salad. Or as appetizers for gatherings.
Notes
- If the puff pastry has softened up slightly more and is difficult to work with, put the whole tray in the freezer for few minutes until it firms up. Use parchment paper on the bottom of puff pastry.
- You can also add corn to this.
