Savoury Heart Tarts

clock 15 minutes + 15 minutes bowl Serves 8


  • 4 sheets frozen puff pastry, partially thawed
  • 1 tub chunky red capsicum dip
  • 1/3 cup parmesan, grated
  • 1/3 cup tasty cheese, grated
  • 1/4 cup basil, torn leaves
  • 1 egg, beaten
  • poppy seeds, to sprinkle
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper.

  • 2. Using an 8cm heart-shaped cutter, cut 16 hearts from pastry sheets.

  • 3. In a bowl, combine dip, cheeses and basil. Spread 1 tablespoon of mixture over half the pastry shapes, leaving a 1cm border. Top with a remaining pastry shapes, pinching edges to seal. Arrange on tray.

  • 4. Brush top of each pastry with egg and sprinkle with seeds. Bake 10-15 minutes, until golden and puffed.

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