Incredible flaky crust puff pastry pizza tarts made with thick rich pizza sauce or creamy sour cream and loaded with your favorite toppings are sure to be a hit at any gathering!
Place oven rack in the center of the oven, and preheat oven to 400° F.
Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface, and remove any additional paper wrappings. Cut each sheet into 9 pieces by cutting down the fold lines, then cutting each row into three equal pieces.
17.3 ounces frozen puff pastry
Line two cookie sheets or baking sheets with silpats or parchment paper, and place 9 pastry squares on each baking sheet.
Spoon 1 teaspoon pizza sauce or sour cream into the center of each pastry square, and spread to a thin layer, leaving about a 1-inch space along each side. Sprinkle each square with 1 tablespoon shredded cheese, and top with sliced red onion and red pepper. Generously sprinkle each with Italian Seasonings.
½ cup Pizza sauce or sour cream, 9 tablespoons shredded mozzarella, thinly sliced red onion and red pepper, Italian Seasonings
Bake in 400° F oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs.
fresh oregano or basil to garnish
Notes
Feel free to add more sauce and cheese if you like saucy and cheesy pizza!I didn’t do an egg wash on these tarts, but you can if you would like. The egg wash will get a shiny golden lacquered look on the edges of the puff pastry. To do the egg wash, lightly beat an egg in a small dish and brush it on the crust before baking.If you have any leftover puff pastry tarts, simply store them in an airtight container in the fridge for up to 5 days. Reheat them in the oven until warmed through, about 5 minutes at 350° F.Pizza Tarts can be prepared in advance. Defrost and cut the puff pastry. Add the toppings. Cover them tightly with plastic wrap of foil. Make sure to keep them covered in the fridge so the puff pastry doesn’t dry out.