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Puff Pastry Breakfast Egg Tarts

These Puff Pastry Breakfast Egg Tarts are a fun and unique way to enjoy a classic egg and bacon breakfast. You have flaky puff pastry with a jammy egg baked right in the center, topped with cheese, crispy bacon, and chives. You can even crust your puff pastry with everything but the bagel seasoning. Perfect for any weekend breakfast or fun Sunday brunch. 

Image of puff pastry breakfast tarts on a serving board.
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Ingredients

This puff pastry breakfast egg tarts recipe calls for relatively standard breakfast ingredients that you should be able to find with no problem at your local store, or better yet, may have on hand!

  • Puff pastry: store-bought puff pastry (frozen) works great here, but feel free to make your own if you’d like! Pepperidge Farm (uses shortening) and DuFour (uses all butter) are my favorite brands. 
  • Eggs: Medium sized eggs are best here, but large are also fine. There’s a lot of information out there these days about which eggs are best to buy – I like to buy organic pasture raised. This means the chickens eat organic, and are able to roam on a pasture freely, so they get the most nutrients.
    • Free range means at some point they have some kind of access to the outdoors, though still might be a very small plot of land. And cage free means they are still kept indoors, likely in not so great and tight conditions. So net-net, pasture raised will produce the most nutrient-dense eggs. 
  • Bacon: 5 strips of bacon is all that’s needed, whichever cut you prefer. Turkey bacon is also perfectly fine. 
  • Cheese: I like cheddar cheese, but you can use whichever you prefer on your typical egg sandwich. American, pepper jack, swiss, provolone, gruyere, etc. Even goat cheese would be great.  
  • Chives: Chives are for sprinkling on the breakfast pastries when they’re done baking to give a little fresh flavor. You can use green onions / scallions instead. 
  • Everything bagel seasoning: Optional, but you can sprinkle some everything bagel seasoning on the rim of the tarts.
  • Salt & pepper: kosher salt and black pepper. 

Step by step instructions

This recipe is pretty intuitive, but the order in which everything happens matters. See below for an overview, and the full recipe can be found in the recipe card at the end of this post. 

Cut puff pastry dough on a baking sheet.

1. Cut the pastry. Unroll your sheet of puff pastry and slide it into 6 equal squares / rectangles. Transfer the puff pastry squares to a parchment paper lined baking sheet. 

Scored and docked puff pastry.

2. Score and dock the pastry. Using a sharp knife, score a 1-inch border around the edge of the puff pastry, and dock it with a fork (by poking within the border with a fork). 

Puff pastry with egg wash and everything but the bagel seasoning.

3. Egg wash. In a small bowl, whisk one egg with a dash of water to make the egg wash. Then brush the beaten egg wash around the border of the puff pastry. Sprinkle the border with everything but the bagel seasoning if desired. 

Par-baked puff pastry.

4. Pre-Bake & de-puff. Pre bake the puff pastry base for 10 minutes. Take the pre-baked puff pastry out of the oven, and using the back of a spoon deflate the center. 

Par-baked puff pastry breakfast egg tarts topped with eggs and cheese.

5. Add the eggs and cheese. Crack an egg into the center of each deflated puff pastry piece. Top with cheese, and sprinkle with salt and pepper.

Baked egg tarts.

7. Finish baking. Put the tarts back into the oven for another 10 minutes to finish baking. You can cook them 2 mins longer for a set yolk. 

Finished puff pastry breakfast egg tarts topped with bacon and chives.

8. Finish with toppings. Sprinkle the crumbled bacon and chives over top, then enjoy. 

Tips and tricks

These egg puff pastry tarts are hopefully easy enough to put together, but the below tips and tricks should help! 

  • How to defrost frozen puff pastry: the best method to defrost frozen puff pastry is to put it in the fridge overnight. If you’re on more of a time-crunch, leave it out at room temperature for 30 minutes. 
  • Be very careful when cracking the eggs onto the puff pastry. You want to be careful so the yolk doesn’t break, and so the whites don’t overflow. 
  • If you want a very runny egg yolk, bake the tart until the egg whites are set – about 8-9 minutes. Every minute after that the yolks will start to set and go from jammy to then fully cooked. 
  • Two easy ways to cook bacon: my two preferred methods are in a skillet and in the oven. 
    • Skillet: place the pieces of bacon in the skillet, then turn on the heat to medium. Cook the bacon, flipping halfway through, until cooked to your desired crispness. This way, while easy, will splatter on your stovetop, likely requiring some more cleanup.
    • Oven: preheat your oven to 375°F. Line a baking sheet with aluminum foil, then top with a wire rack. Spray the wire rack with non-stick spray, then lay out the pieces of bacon. Bake for about 15 minutes, or until at your desired crispness.
      • You could skip the wire rack, but the bacon won’t be as crispy.
  • Line your baking sheet with parchment paper to ensure the puff doesn't stick. 
  • If you don't have an extra egg for egg wash, you can use heavy cream in place.

Recipe substitutions

I love these puff pastry breakfast egg tarts as is, but below are some swaps and additions you can make if you prefer, or if you just want to switch it up!

  • Instead of bacon, you can use cooked breakfast sausage or chorizo
  • Add diced tomatoes on top
  • Add sautéd onions, mushrooms, or bell peppers on top
  • Instead of shredded cheese on top, try spreading some Boursin or cream cheese on the bottom of the par-baked pastry
A tart cut into with the yolk oozing out.

Storage and reheating

  • Storage: store in an airtight container in the fridge for up to 3 days.
  • Reheating: warm in the oven at 350°F for 10 minutes until warmed through. 

Note: upon reheating, the yolk will cook further and therefore will not be jammy or runny. 

FAQs

Do I need to par-bake the puff pastry first?

Yes, otherwise it won’t cook through fully by the time the egg is finished cooking.

Can this be made vegetarian?

Yes, just skip the bacon! 

Do I need to use egg wash on the edges?

It's preferred – doing so is what helps the edges get nice and golden brown. 

Can I make one big tart as opposed to smaller individual tarts?

You can! In the pre-bake add an extra 2 minutes to help the center cook. 

Is puff pastry gluten free?

Standard puff pastry is not, but stores sell gluten free options. You can alternatively make your own following this recipe here.

More egg breakfast recipes 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Close up of a finished puff pastry egg tart.

Puff Pastry Breakfast Egg Tarts

These Puff Pastry Breakfast Egg Tarts are a fun and unique way to enjoy a classic egg and bacon breakfast. You have flaky puff pastry with a jammy egg baked right in the center, topped with cheese, crispy bacon, and chives. You can even crust your puff pastry with everything but the bagel seasoning. Perfect for any weekend breakfast or fun Sunday brunch. 
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

  • 1 sheet of puff pastry
  • 7 large eggs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheese
  • 5 strips of cooked bacon crumbled
  • 2 tablespoon chives chopped
  • 1 tablespoon everything bagel seasoning optional

Instructions

  • Preheat the oven to 425°F.
  • Unroll your sheet of puff pastry and slide it into 6 equal squares / rectangles. Transfer the puff pastry squares to a parchment paper lined baking sheet. 
  • Using a sharp knife, score a 1-inch border around the edge of the puff pastry, and dock it with a fork (by poking within the border with a fork).
  • In a small bowl, whisk one egg with a dash of water to make the egg wash. Then brush the beaten egg wash around the border of the puff pastry. Sprinkle the border with everything but the bagel seasoning if desired. 
  • Pre bake the puff pastry base for 10 minutes. Then take the pre-baked puff pastry out of the oven, and using the back of a spoon deflate the center. 
  • Carefully crack one egg into the center of each deflated puff pastry piece. Top with cheese, and sprinkle with salt and pepper.
  • Put the tarts back into the oven for another 10 minutes to finish baking (you should have a runny yolk with this timing).
  • To finish, sprinkle the crumbled bacon and chives over top.

Video

Notes

  • How to defrost frozen puff pastry: the best method to defrost frozen puff pastry is to put it in the fridge overnight. If you’re on more of a time-crunch, leave it out at room temperature for 30 minutes. 
  • Be very careful when cracking the eggs onto the puff pastry. You want to be careful so the yolk doesn’t break, and so the whites don’t overflow. 
  • If you want a very runny egg yolk, bake the tart until the egg whites are set – about 8-9 minutes. Every minute after that the yolks will start to set and go from jammy to then fully cooked. 
  • Two easy ways to cook bacon: my two preferred methods are in a skillet and in the oven. 
    • Skillet: place the pieces of bacon in the skillet, then turn on the heat to medium. Cook the bacon, flipping halfway through, until cooked to your desired crispness. This way, while easy, will splatter on your stovetop, likely requiring some more cleanup.
    • Oven: preheat your oven to 375°F. Line a baking sheet with aluminum foil, then top with a wire rack. Spray the wire rack with non-stick spray, then lay out the pieces of bacon. Bake for about 15 minutes, or until at your desired crispness.
      • You could skip the wire rack, but the bacon won’t be as crispy.
  • Line your baking sheet with parchment paper to ensure the puff doesn't stick. 
  • If you don't have an extra egg for egg wash, you can use heavy cream in place.

Nutrition Estimate

Calories: 386kcal | Carbohydrates: 19g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 212mg | Sodium: 923mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Eggs, Puff pastry
Author: Haley

Apple Blueberry Crumble

This Apple Blueberry Crumble is a super easy dessert recipe, perfect to transition from summer to fall baking. It uses apples just as they come into season, and blueberries just as they are at the tail end of their peak, so it's a perfect combination of tart and sweet. And with a buttery, crunchy oat crumble topping, this recipe is so, so good. 

Freshly baked apple blueberry crumble with ice cream.
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Ingredients

Ingredients to make apple blueberry crumble.

For the filling:

  • Apples: you’ll need about 4 apples cut into thin slices (⅛" - ¼"). Tart apples apples like granny smith are best. I've listed other apple varieties further down in this post if you can't find granny smith apples.
  • Blueberries: juicy blueberries! Their sweet flavor works so well with the tart apples. Fresh blueberries are preferred, but you can also use frozen – just defrost them first and drain out the excess liquid. 
  • Cinnamon: classic warm spice that brings a delicious depth of flavor to the bright and tart fruit. 
  • Lemon juice: adds an acidic element for balance, and helps keep the apples from getting brown. Fresh lemon juice is always best. 
  • Sugar: simple granulated white sugar. 
  • Salt: kosher salt to balance and bring out the flavors. 

For the topping:

  • Light brown sugar: light brown sugar has a little molasses so you get a hint of a caramelized flavor. You could use granulated sugar if you don’t have brown sugar on hand. Dark brown sugar also works.  
  • Oats: old-fashioned rolled oats. Not quick oats or instant oats, they will be too soft and not hold up. 
  • All purpose flour: helps bring together the mixture. 
  • Cinnamon: mirrors the warm flavors from the filling and brings it full circle. 
  • Butter: cold, unsalted butter. 
  • Salt: balances the sweetness and brings out the natural flavors. 

Step by step instructions

Instructions for how to make this blueberry apple crumble are listed below. Full recipe with detailed instructions and ingredient quantities can be found in the recipe card at the end of this post. 

Filling mixed together in a bowl.

In a large bowl, combine all the ingredients for the filling (apples, blueberries, cinnamon, lemon juice, sugar, salt) and toss to combine well. 

Filling in an oval baking dish.

Carefully transfer the apple mixture into a baking dish and rearrange to fill as many gaps as you can so it lays in a somewhat even layer. 

Crumble topping mixed together in a bowl.

In a large bowl, combine all ingredients for the crumble topping (light brown sugar, oats, flour, cinnamon, salt, butter). Work the butter into the mixture (using your hands is easiest) until the ingredients are all hydrated and you’re able to squeeze the mixture together and it clumps. 

Crumble in the baking dish before baking.

Put the crumble on top of the fruit.

Crumble freshly baked in the baking dish with a golden brown top.

Bake!

The best apples for baking

There are so many kinds of apples. The best apples for baking are a bit tart and hold their shape when baked. If you use sweet apples, the end baked good will likely be overly sweet given the additional sugar that’s inevitably added. Similarly, if the apple is not firm enough, it’ll get too mushy and not hold up when baked. Some of the best apples to bake with (specifically also narrowed down to the most common I have come across) are listed below:

  • Granny smith (the ideal apple)
  • Cortland
  • Pink lady 
  • Honeycrisp (although these lean a bit sweeter, so if you can, also use a more tart apple in combination with this one)

Some more options and details here.

Difference between a crisp, crumble, and cobbler

“Crisp” and “crumble” are used rather interchangeably, and both are a base mixture of flour, butter, and sugar, with the end result being a crumbly-textured topping. However, the difference being – technically, a crumble uses oats in the topping and a crisp does not. 

Cobbler on the other hand is more of a batter topping. Depending on the recipe, it could be as thin as a pancake batter, or as thick as biscuits. 

Tips and tricks

This apple blueberry crumble is a pretty simple dessert to make and hard to mess up, but the tips and tricks below can help make sure everything goes according to plan (or better).

  • I like to use an oval baking dish because I like how it looks, but a 9x9 or 8x8 square baking dish also works great. 
  • Use cold butter for the crumble topping, it’ll melt a bit as you work it together with your hands, but the colder the better so the topping gets as crisp as possible.
    • You can even put the crumble topping back in the fridge for 15-20 minutes before putting it on the fruit and baking it to get an extra crispy topping. 
  • Squeeze the crumble topping together with your hands as you add it to the baking dish, this will create really nice crispy clusters
  • Let the crumble cool for 10-15 minutes before adding the ice cream on top otherwise it’ll just immediately melt and become an ice cream pool. 
  • You may be tempted to crank the oven temp a bit to have the crumble ready sooner, but please avoid doing that. You’ll scorch the top before the filling has a chance to break down and get soft and saucy. 
  • Always serve with scoops of vanilla ice cream. Or really any ice cream you love – buttermilk, sweet cream, cinnamon, blueberry jam, caramel, etc. 
Single plate of crumble next to the baking dish.

Flavor variations

This apple blueberry crumble recipe relies on cinnamon for the warm spice flavor, but you could also use any of the below instead or in addition to.

  • Pumpkin spice
  • Nutmeg
  • Ginger
  • Cloves
  • Cardamom

You could also add chopped nuts like pecans or almonds to the crumble topping.

Storage and reheating

  • Storage: transfer to an airtight container and store in the fridge for up to 3 days. I try to transfer in a single layer so the filling is still on bottom and the crumble topping is still on top, to help it stay crumbly. 
    • Alternatively, if the baking dish you used is refrigerator safe, you could just cover the whole thing in plastic wrap and store as-is in the baking dish. Just make sure it comes to room temperature before you put it in the refrigerator because you don't want to shock the baking dish and have it crack. 
  • Reheating: warm in the oven at 350°F for 10 minutes, or in the microwave for a few minutes.

FAQs

Do I need to peel apples before baking them?

It’s personal preference. I personally can’t be bothered, but if you’d like to you can. Some recipes may require it so definitely read the recipe thoroughly. This one however does not. 

Can I use melted butter in the topping?

You can, it doesn’t make a big enough difference for this recipe if you use cold or melted butter. 

Why is my topping not crunchy?

All ovens are a bit different – check your oven temperature with an oven thermometer. If that looks right, double check you used the correct quantities for the ingredients. If you have too much butter, you’ll likely end up with a soggy, greasy topping. If you have not enough butter, you’ll end up with a dry topping. Lastly, make sure to really work the butter in with the other ingredients, you want everything to be hydrated by the butter and be able to stick together if you squeeze it in the palm of your hand. 

Can I make this gluten free?

Sure! Just use one of the 1:1 gluten-free flours on the market, and make sure you're using gluten-free oats. 

More fruit dessert recipes

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Freshly baked apple blueberry crumble with ice cream.

Apple Blueberry Crumble

This Apple Blueberry Crumble is a super easy dessert recipe, perfect to transition from summer to fall baking. It uses apples just as they come into season, and blueberries just as they are at the tail end of their peak, so it's a perfect combination of tart and sweet. And with a buttery, crunchy oat crumble topping, this recipe is so, so good. 
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients

For the filling:

  • 4 granny smith apples sliced ¼-1/8" thin
  • 1 cup fresh blueberries
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt

For the crumble topping:

  • ½ cup light brown sugar
  • 1 cup old fashioned rolled oats
  • ½ cup all purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter cold, cubed (one stick)

Instructions

  • Preheat your oven to 350℉.
  •  In a large bowl, combine all the ingredients for the filling (apples, blueberries, cinnamon, lemon juice, sugar, salt) and toss to combine well. 
  • Carefully transfer the apple mixture into a baking dish and rearrange to fill as many gaps as you can so it lays in a somewhat even layer. 
  • In a large bowl, combine all ingredients for the crumble topping (light brown sugar, oats, flour, cinnamon, salt, butter). Work the butter into the mixture (using your hands is easiest) until the ingredients are all hydrated and you’re able to squeeze the mixture together and it clumps. 
  • Sprinkle the crumble on top of the fruit in the baking dish.
  • Bake 35-40 minutes, until the crumble is deeply golden brown and the edges are bubbling. Serve warm with a scoop of ice cream.

Video

Notes

  • I like to use an oval baking dish because I like how it looks, but a 9x9 or 8x8 square baking dish also works great. 
  • Use cold butter for the crumble topping, it’ll melt a bit as you work it together with your hands, but the colder the better so the topping gets as crisp as possible.
    • You can even put the crumble topping back in the fridge for 15-20 minutes before putting it on the fruit and baking it to get an extra crispy topping. 
  • Squeeze the crumble topping together with your hands as you add it to the baking dish, this will create really nice crispy clusters
  • Let the crumble cool for 10-15 minutes before adding the ice cream on top otherwise it’ll just immediately melt and become an ice cream pool. 
  • You may be tempted to crank the oven temp a bit to have the crumble ready sooner, but please avoid doing that. You’ll scorch the top before the filling has a chance to break down and get soft and saucy. 
  • Always serve with scoops of vanilla ice cream. Or really any ice cream you love – buttermilk, sweet cream, cinnamon, blueberry jam, caramel, etc. 

Nutrition Estimate

Calories: 405kcal | Carbohydrates: 64g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 301mg | Potassium: 243mg | Fiber: 5g | Sugar: 41g | Vitamin A: 553IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: apple crumble, Apples, blueberries, crumble
Author: Haley

The Best Dry Rub Chicken Wings

These Dry Rub Chicken Wings are so easy and so full of flavor. All you need are some chicken wings, spices, brown sugar, and baking powder, then cook them in your preferred method (bake, smoke, grill, air fry). They’re a crowd pleaser and great for serving company, a BBQ, game day, or really anything. 

Dry Rub Chicken Wings on a plate.
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What is a dry rub?

A dry rub is a mixture of spices that gets added to meat without the use of oil and before the food is cooked. Using a dry rub creates a super flavorful coating on the food. 

Ingredients

Very simple and accessible ingredients are needed for these baked dry rub wings. 

Ingredients for dry rub chicken wings.
  • Chicken wings: I like to buy the “party wings” because these are already cut by the butcher to separate the wingette (flat) and the drumette. You can alternatively buy whole chicken wings and then will need to cut them into three parts (tip, wingette, drumette) and discard the wing tips. 
  • Spices: A seasoning blend of light brown sugar, garlic powder, onion powder, smoked paprika, aleppo pepper, cayenne pepper powder, kosher salt, and black pepper for so much flavor. The smoked paprika and aleppo pepper add a perfect hint of smokiness, with a little heat from the cayenne.
  • Light brown sugar: Adds a hint of sweetness that’s balanced by the cayenne.  
  • Baking powder: Adding this helps the wings get crispy skin. You could use cornstarch instead if you prefer. 
  • Cooking spray: Just a bit so the wings don’t stick to the rack or tray (depending on what method you use to cook them)

Step by step instructions

This is a super simple chicken wing recipe with tons of flavor that takes just about no time to prep. I like to make them in the oven for ease, but additional cooking methods are listed below. 

Filling mixed together in a bowl.

In a large bowl, combine all the ingredients for the filling (apples, blueberries, cinnamon, lemon juice, sugar, salt) and toss to combine well. 

Filling in an oval baking dish.

Carefully transfer the apple mixture into a baking dish and rearrange to fill as many gaps as you can so it lays in a somewhat even layer. 

Crumble topping mixed together in a bowl.

In a large bowl, combine all ingredients for the crumble topping (light brown sugar, oats, flour, cinnamon, salt, butter). Work the butter into the mixture (using your hands is easiest) until the ingredients are all hydrated and you’re able to squeeze the mixture together and it clumps. 

Crumble in the baking dish before baking.

Put the crumble on top of the fruit.

Crumble freshly baked in the baking dish with a golden brown top.

Bake!

Air fryer cooking instructions

Preheat your air fryer to 400°F. Once preheated, add the wings to the air fryer basket in a single layer with a little space around each (fry in multiple rounds if needed). Cook for 10 minutes, flip, and cook for another 8-10 minutes until deeply golden brown and cooked through. 

Grill cooking instructions

Warm your grill to 425°F with two sides – direct and indirect heat (aka flame on one side and not on the other). Start by putting the wings on the indirect heat for 20 minutes, flipping halfway through. Then to char them up a bit, put them on the direct heat for just 3-5 minutes. 

Smoker cooking instructions

Smoke the wings at 250°F for about 2 hours. 

Tips and tricks

  • Let the chicken wings come to room temp before you cook them. This will help them cook evenly. 
  • Use a meat thermometer to ensure the chicken is cooked through. Chicken should be an internal temperature of at least165°F to be safe to eat. Wings are forgiving though, so it’s better to be safe than sorry, and cook these a bit more.
  • Pat the wings dry before adding the spice mixture – this is an important step as it helps ensure the seasoning really sticks. 
  • Line your baking sheet with aluminum foil for easy clean up. 
  • You can prep the wings up to 2 days in advance, just season them, cover them, and let them sit in the fridge until you’re ready to cook. Take them out of the fridge 30 minutes before you cook them. 

Storage and reheating

  • After cooking, store leftover wings in the fridge for up to 5 days. 
  • To reheat,
    • Warm in the oven at 350°F for 10-15 minutes until warmed through. 
    • Alternatively, you could warm them in the microwave for a few minutes but this is not my recommended method. 
  • To freeze, let the cooked wings come to room temperature then store in a freezer safe bag or container for up to 4 months. Defrost in the fridge overnight, then warm in the oven. 

What to serve with wings

Flavor variations

If you want to use different spices, below are some good variations to try!

  • Spicy: crank up the heat by adding more cayenne powder
  • Ranch: try using a ranch seasoning packet 
  • Taco: use a taco seasoning mix or make your own. 
  • Lemon pepper: use store bought lemon pepper seasoning for another easy option

FAQs

Do I need to use the wire rack if I bake them?

I definitely highly recommend that you do because this helps air circulate around the wings so they get crispier. 

Do you add dry rub before or after cooking chicken wings?

Before! This allows the flavor of the spices to adhere to the wings. 

Can I use other cuts of chicken?

Sure! Chicken breast, chicken thighs, chicken drumsticks, any would work! Just adjust the cooking time accordingly. 

How long does it take to bake wings in the oven?

Generally, 35-40 minutes at 425°F. 

Can I prep and store just the spice rub to have on hand?

Yes! You can make the dry spice rub and store in an airtight container at room temperature for up to 6 months. 

More chicken recipes 

📖 Recipe

Dry Rub Chicken Wings on a plate.

The Best Dry Rub Chicken Wings

These Dry Rub Chicken Wings are so easy and so full of flavor. All you need are some chicken wings, spices, brown sugar, and baking powder, then cook them in your preferred method (bake, smoke, grill, air fry). They’re a crowd pleaser and great for serving company, a BBQ, game day, or really anything. 
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 2 lbs chicken wings
  • 1 tablespoon baking powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon aleppo pepper
  • ¼ teaspoon cayenne powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • cooking spray

Instructions

  • Preheat the oven to 425°F.
  • In a small bowl mix together the spices, brown sugar, and baking powder. 
  • Using paper towels, pat the wings dry then add them to a large mixing bowl. Add the dry rub and toss to evenly coat the wings. (You could alternatively do this in a ziplock bag).
  • Put a wire rack over a baking sheet and spray with non-stick spray. Lay the wings out in a single layer leaving 1 inch around each. 
  • Put the wings in a 425°F oven. Cook for 25 minutes, then flip and cook for another 10-15 minutes until cooked through and golden brown. If you like them really crispy, bake for even longer. 

Video

Notes

  • Let the chicken wings come to room temp before you cook them. This will help them cook evenly. 
  • Use a meat thermometer to ensure the chicken is cooked through. Chicken should be an internal temperature of at least165°F to be safe to eat. Wings are forgiving though, so it’s better to be safe than sorry, and cook these a bit more.
  • Pat the wings dry before adding the spice mixture – this is an important step as it helps ensure the seasoning really sticks. 
  • Line your baking sheet with aluminum foil for easy clean up. 
  • You can prep the wings up to 2 days in advance, just season them, cover them, and let them sit in the fridge until you’re ready to cook. Take them out of the fridge 30 minutes before you cook them. 

Nutrition Estimate

Calories: 302kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 996mg | Potassium: 229mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg
Course: Appetizer, Appetizers, Dinner, Lunch/Dinner, Side Dish
Cuisine: American
Keyword: baked chicken, Chicken, wings
Author: Haley

Dutch Oven Shredded Chicken

This Dutch Oven Shredded Chicken is a simple chicken recipe that’s perfectly seasoned as is, but can be customized and added to so many other dishes. Plus, it’s great for meal prep to have on hand to use throughout the week. 

shredded chicken thighs in a bowl.
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Why I like using a dutch oven 

I love this easy recipe because the heavy-bottomed dutch oven is optimal for browning the chicken which adds flavor and texture, and then holds heat well to keep the stock at a simmer to fully cook the chicken through. In my opinion, it's definitely better than a slow cooker or instant pot. 

Ingredients

Just a few pantry ingredients are needed to make this dutch oven shredded chicken recipe.

Ingredients for dutch oven shredded chicken on a table.
  • Boneless skinless chicken thighs: I love to use chicken thighs because they are more tender and juicy. For this recipe, boneless skinless is best. 
  • Spices: A mixture of garlic powder, onion powder, smoked paprika, turmeric, salt, and black pepper – all for flavor and color.
  • Olive oil: Just a bit goes on the chicken thighs to help the spices stick.
  • Chicken stock: The chicken essentially braises in the chicken stock in the dutch oven – this helps keep it moist and tender while gently cooking it through (no dry chicken here). You can use stock or broth. 

Step by step instructions

This easy shredded chicken recipe is straightforward and requires little effort. Full instructions with ingredient quantities can be found in the recipe card at the bottom of this post.

Seasoning the chicken with spices.

1. Season the chicken. In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper. 

Searing the chicken in the dutch oven.

2. Sear the chicken. Warm the dutch oven over medium-high heat. Once warmed, sear the chicken on both sides until deeply golden/charred, about 5 minutes per side. 

Simmering chicken in the chicken stock.

3. Braise. Once seared, add the chicken stock into the dutch oven with the chicken. Scrape the bottom of the pan with a wooden spoon to get up all the browned bits (aka flavor). Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through). 

Shredding the cooked chicken and putting it back in the dutch oven.

4. Shred. Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, then either add it back to the stock or use as desired. 

Tips and tricks

  • Size dutch oven: Any dutch oven that fits the chicken in a single layer without too much extra space is great. I used a wide-bottomed 3.5 QT dutch oven.
  • Easy ways to shred chicken:
    • Forks: with a fork in each hand, insert them into the chicken, and use an outward pull motion to shred. 
    • Hand mixer: put the chicken in a large bowl and use a hand mixer to shred. Start on a low speed, then raise the speed as it starts to shred.
    • Stand mixer: similar to hand mixer, put the chicken in the bowl of a stand mixer and use the paddle attachment to shred. Start on a low speed, then raise the speed as it starts to shred.
  • Keep it simmering: Once you reduce the stock to a simmer, make sure it stays at a steady simmer. Lift the lid quickly to check if need be. 
  • Chicken temperature: Chicken is cooked through when it reaches an internal temperature of 165°F. I usually like to be on the safe side and cook it until about 170°F. Keep in mind it’ll continue to cook a little as it sits before you shred it.
  • Spices: They can be completely customizable based on your preferences and intended use for the chicken. For example, adding some cumin and chili powder would be great if you plan to use the shredded chicken in Mexican recipes. Italian seasoning would be great if you plan to use it in Italian recipes. 
  • Dutch oven: I like to use an enamel cast iron dutch oven for its non-stick properties. For an investment piece, Le Creuset and Staub are great options. For something a little more budget-friendly try Lodge.

Storage and reheating 

If you have leftover chicken, below is how you can store it for the week or even freeze it to use for months to come. 

  • Storage: Let the shredded chicken cool, transfer to an airtight container, then store in the fridge for up to 5 days.
  • Reheating: Warm in the microwave for a few minutes until heated through. 
  • Freezing: To freeze, remove the shredded chicken from the broth and let it come to room temperature. Transfer to a freezer safe bag or container, and freeze for up to 3 months. Let it thaw in the fridge overnight before using and reheating. 

How to use shredded chicken 

There are so many different ways to use this pulled chicken; it's especially great for an easy dinner recipe, see some suggestions below – 

  • Use as the base of chicken tacos (or taco bowls) topped with pico de gallo, guacamole, and a squeeze of lime juice 
  • Add to your favorite tomato sauce then serve over polenta, pasta, or even as the sauce in lasagna or baked ziti
  • Mix with bbq sauce, buffalo sauce, or hot sauce and make sandwiches or sliders topped with coleslaw and pickles
  • Serve on top of any salad
  • Add to stuffed peppers or tomatoes
  • Add to chicken salad 
  • Use in chicken enchiladas 

FAQs

Is there a difference between pulled chicken and shredded chicken?

Nope! Interchangeable terms. 

Is it better to shred chicken hot or cold?

After chicken is cooked you want to let it sit for a few minutes to let the juices redistribute. So it’s best to shred the chicken when it’s warm/hot but not immediately after you’re finished cooking it. However, for this dutch oven shredded chicken recipe, since it is essentially braised in liquid, it’ll be juicy no matter what so you can shred right away if you want.

Can I use chicken breast?

Sure can. Boneless skinless chicken breasts is ideal. Just adjust the cooking time down a bit, as white meat tends to cook quicker than dark meat, but it also depends on the thickness of the slices. So keep an eye on it!

What’s the difference between chicken stock and chicken broth?

Stock is made using bones, whereas broth is made using flesh. Therefore stock is usually richer in flavor and texture. 

How much shredded chicken does this make? 

1lb of chicken thighs will yield just under 2 cups of shredded chicken.

More chicken recipes

📖 Recipe

Shredded chicken thighs in a bowl.

Dutch Oven Shredded Chicken

This Dutch Oven Shredded Chicken is a simple chicken recipe that’s perfectly seasoned as is, but can be customized and added to so many other dishes. Plus, it’s great for meal prep to have on hand to use throughout the week. 
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 3 servings

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • 2 tablespoon olive oil
  • 2 cups chicken stock

Instructions

  • In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper. 
  • Warm the dutch oven over medium-high heat. Once warmed, sear the chicken on both sides until deeply golden/charred, about 5 minutes per side. 
  • Once seared, add the chicken stock into the dutch oven with the chicken. Scrape the bottom of the pan with a wooden spoon to get up all the browned bits (aka flavor). Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through). 
  • Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, then either add it back to the stock or use as desired. 

Notes

  • Size dutch oven: Any dutch oven that fits the chicken in a single layer without too much extra space is great. I used a wide-bottomed 3.5 QT dutch oven.
  • Easy ways to shred chicken:
    • Forks: with a fork in each hand, insert them into the chicken, and use an outward pull motion to shred. 
    • Hand mixer: put the chicken in a large bowl and use a hand mixer to shred. Start on a low speed, then raise the speed as it starts to shred.
    • Stand mixer: similar to hand mixer, put the chicken in the bowl of a stand mixer and use the paddle attachment to shred. Start on a low speed, then raise the speed as it starts to shred.
  • Keep it simmering: Once you reduce the stock to a simmer, make sure it stays at a steady simmer. Lift the lid quickly to check if need be. 
  • Chicken temperatures: Chicken is cooked through when it reaches an internal temperature of 165°F. I usually like to be on the safe side and cook it until about 170°F. Keep in mind it’ll continue to cook a little as it sits before you shred it.
  • Spices: They can be completely customizable based on your preferences and intended use for the chicken. For example, adding some cumin and chili powder would be great if you plan to use the shredded chicken in Mexican recipes. Italian seasoning would be great if you plan to use it in Italian recipes. 
  • Dutch oven: I like to use an enamel cast iron dutch oven for its non-stick properties. For an investment piece, Le Creuset and Staub are great options. For something a little more budget-friendly try Lodge.

Nutrition Estimate

Calories: 332kcal | Carbohydrates: 8g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 1529mg | Potassium: 590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Course: Dinner, Lunch/Dinner
Cuisine: American
Keyword: Chicken, chicken thighs, dutch oven
Author: Haley

Puff Pastry Jam Tarts

These Puff Pastry Jam Tarts are an incredibly easy dessert recipe made with just 4 ingredients. They’re so simply made and are baked until golden and crispy with flaky layers. Great for an easy dessert to serve a crowd (such as on the holidays) or as a small breakfast treat. 

Close up image of puff pastry jam tartlets on a serving board.
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Ingredients

A few simple ingredients are used to make these little jam tarts. 

Ingredients needed for puff pastry jam tarts.
  • Puff pastry sheets: store-bought puff pastry is a superhero. Make sure to defrost it before using it. I like the brands Pepperidge Farm and DuFour. 
  • Fruit jam: just use your favorite jam! I love berry jam, so I used mixed berry jam on half and raspberry jam on the other half. 
  • Egg: one egg is whisked up to make an egg wash that gets brushed on the edges of the puff pastry to make sure it gets golden brown. I always like to buy pasture raised eggs as they are the most nutritious and rich in color. 
  • Coarse sugar: a little turbinado sugar or raw coarse sugar is sprinkled on top of the egg wash for a nice crunch.

Step by step instructions 

These little puff pastry jam tarts just take a few minutes to prep, and then are hands off in the oven after that. See below in the recipe card for the full recipe with ingredient quantities. 

Rolling out and slicing the puff pastry.

Roll and cut the dough. Roll out the puff pastry dough on a lightly floured surface to ¼ inch thin. Slice into 12 squares and place on a parchment paper lined baking sheet.

Scoring the edges of the puff pastry.

Score the squares. Take a sharp knife and run it along the edges of the squares not cutting all the way through, leaving a ½ inch border. 

Adding jam to the center of puff pastry.

Add the jam. Spoon 1 teaspoon of jam into the center of each pastry square and spread out to the scored mark. 

Squeezing two corners and folding together.

Fold the pastry. Take two corners of the puff pastry and pinch them together, then fold over to flatten.

Adding egg wash and coarse sugar.

Add egg wash and sugar. Make an egg wash by whisking the egg in a small bowl. Use a pastry brush to brush a thin layer of the egg wash on the outside of each folded puff pastry piece, then sprinkle on coarse sugar. 

Freshly baked puff pastry jam tarts.

Bake. Put in a preheated oven at 425°F and bake for about 15 - 20 minutes until deeply golden brown. 

Recipe variations

  • Try a different flavor of jam: try apricot jam, blueberry jam, or strawberry jam.
    • You can even make these savory tarts with bacon jam, tomato jam, or onion jam.
  • Instead of sprinkling with coarse sugar before baking, you could drizzle icing sugar or sprinkle plain powdered sugar on top after they’re baked.
    • To make icing sugar – mix powdered sugar and a little bit of heavy cream or whole milk until you get your preferred consistency. Generally 1 cup of sugar to a few tablespoon of liquid. 

Tips and tricks

These easy jam tarts should give you no problems, but some tips and tricks below to help out:

  • To defrost puff pastry: either put it in the fridge overnight, or leave it on the counter at room temperature for 30 minutes. 
  • Don’t leave your puff pastry out at room temperature for too long because the butter will melt and it won’t puff up as much. 
  • Don’t use more than a teaspoon of jam! It’ll be too much jam and overflow out of the puff pastry once baked. 
  • Try making homemade jam with fresh or frozen fruit. 
  • Make sure your oven is at the right temperature before baking to ensure a crispy bottom and proper puffy rise. 
  • You can really cut the puff pastry into any shape you want. You also don't have to fold and pinch the edges, you can leave them as is and they'll bake up as squares. 

Storage

Storage of these little jam tartlets is pretty simple: 

  • Store in the fridge in an airtight container for up to 4 days. Reheat in a 350°F oven for 10 minutes until warmed through. 
  • Store at room temperature in an airtight container for up to 2 days. 
  • Freeze them by letting them come to room temperature and storing in a freezer safe bag for up to 3 months. Reheat in a 350°F oven for 10-15 minutes until warmed through. 

What to serve with puff pastry jam tarts

  • If you’re having for dessert: serve with some ice cream, a cup of coffee, and a warm slice of coffee cake. 
  • If you’re having for breakfast: serve with some fresh fruit, a delicious latte, and eggs. 

FAQs

What’s the difference between jam and jelly?

Jam is made with the whole fruit, whereas jelly is made with just fruit juice. 

What’s raw coarse sugar?

It’s basically sugar before it gets ground up finely and processed. Usually brown, it’s rich in molasses flavor. The most common are Turbinado, Demerara, and Sugar in the Raw. 

Is puff pastry gluten free?

Most are not, but you can make your own.

Is this recipe dairy free?

Pepperidge farm puff pastry is dairy free (it’s actually considered vegan), but some brands are made with butter, so be sure to check if you need dairy free. 

More puff pastry dessert recipes

📖 Recipe

Close up image of puff pastry jam tartlets on a serving board.

Puff Pastry Jam Tarts

These Puff Pastry Jam Tarts are an incredibly easy dessert recipe made with just 4 ingredients. They’re so simply made and are baked until golden and crispy with flaky layers. Great for an easy dessert to serve a crowd (such as on the holidays) or as a small breakfast treat. 
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 pieces

Ingredients

  • 1 puff pastry sheet
  • ¼ cup fruit/berry jam
  • 1 tablespoon coarse raw sugar turbinado, demerara, Sugar in the Raw
  • 1 large egg

Instructions

  • Preheat the oven to 425°F.
  • Roll out the puff pastry dough on a lightly floured surface to ¼ inch thin. Slice into 12 squares and place on a parchment paper lined baking sheet.
  • Score the puff pastry – Take a sharp knife and run it along the edges of the squares not cutting all the way through, leaving a ½ inch border. 
  • Spoon 1 teaspoon of jam into the center of each pastry square and spread out to the scored mark. 
  • Take two corners of the puff pastry and pinch them together, then fold over to flatten.
  • Make an egg wash by whisking the egg in a small bowl. Use a pastry brush to brush a thin layer of the egg wash on the outside of each folded puff pastry piece, then sprinkle on coarse sugar. 
  • Put in a preheated oven at 425°F and bake for about 15 - 20 minutes until deeply golden brown. 

Video

Notes

  • To defrost puff pastry: either put it in the fridge overnight, or leave it on the counter at room temperature for 30 minutes. 
  • Don’t leave your puff pastry out at room temperature for too long because the butter will melt and it won’t puff up as much. 
  • Don’t use more than a teaspoon of jam! It’ll be too much jam and overflow out of the puff pastry once baked. 
  • Try making homemade jam with fresh or frozen fruit. 
  • Make sure your oven is at the right temperature before baking to ensure a crispy bottom and proper puffy rise. 
  • You can really cut the puff pastry into any shape you want. You also don't have to fold and pinch the edges, you can leave them as is and they'll bake up as squares. 

Nutrition Estimate

Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: jam, Puff pastry, Tarts
Author: Haley

Easy Plum Cobbler

This classic Easy Plum Cobbler is the epitome of summer. Fresh, juicy plums are mixed with sugar and a bit of lemon zest, then topped with a tender, almost biscuit-like topping with a hint of cardamom. It’s absolutely delicious, and a wonderful summer dessert. 

Overhead image of plum cobbler.
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Ingredients

Listed below are the ingredients needed for this fresh plum cobbler recipe, and a bit about each of them. You should be able to find all of these in your local store if you don’t have them in your pantry already.

Ingredients on a table for plum cobbler.
  • Plums: Sweet plums, best in the summer. Any variety works here - the most common you’ll find in the store are red plums and black plums. In terms of ripeness, you’re looking for a slightly firm plum that still has a little give when gently squeezed. 
  • Granulated sugar: Classic white sugar gets mixed with the plums as well as in the batter for the cobbler topping. 
  • Corn starch: This recipe uses corn starch in the plum mixture to thicken the juices that the plums will inevitably release, which ultimately gives you a delicious thick saucy plum mixture. 
  • Lemon zest: Zest gets added into the plum mixture to add some brightness and acidity. 
  • All purpose flour: Standard baking flour – the base of the cobbler topping. 
  • Baking powder: This is the leavener for the cobbler topping. Unlike baking soda, baking powder has an acid and a neutralizer within it, so does not need acid to be present elsewhere in the recipe (such as buttermilk). Whereas baking soda needs an acid in the recipe to react with. So in this recipe’s instance, there is no presence of a dominant acid because we use whole milk, so baking powder should be used. 
  • Butter: Cold, unsalted butter helps make the biscuit topping tender, flavorful, and flaky. 
  • Whole milk: Regular milk is used to bring the topping for the cobbler together into a soft dough (slightly thinner than a biscuit-like texture). 
    • ​You can use 2% milk, coconut milk, almond milk, etc.
  • Cardamom: One of my absolute favorite spices to bake with – it has a warm yet citrusy flavor that is SO good. 
  • Raw sugar: Adding a little sugar on top of the dough before baking gives it a crispy, shiny crust. 
  • Salt: Kosher salt. Always. Added to the plum mixture and the cobbler topping. 

Step by step instructions

A cobbler is typically a relatively easy dessert, and this one is no different. Check out how to make it below: 

Sliced plums in a bowl.

1. Make the fruit mixture. In a medium bowl, toss together sliced plums, lemon zest, corn starch, salt, and sugar. Transfer to the baking dish / casserole dish.

Mixing together dough ingredients.

2. Start on the dough. Mix together the flour, remaining sugar, baking powder, salt, and cardamom. 

Cutting in the butter.

3. Mix in the butter. Cube your cold butter. Work it into the dough with your hands in a pinch and mix motion until you have some small pieces (pebble-sized) and a few larger, incorporated with the dough. 

Finished cobbler topping dough.

4. Add the milk. Pour the milk into the flour mixture and use a wooden spoon to mix together until a wet dough forms. 

Plum cobbler pre-bake.

5. Add the cobbler topping. Spoon dollops of dough on top of the plums in the baking dish. Then sprinkle it with raw sugar. 

Plum cobbler fresh out of the oven.

6. Bake! Bake until the fruit is bubbling around the edges and the biscuit topping is golden brown. 

Tips and tricks

Summer fruit cobblers are truly the best – some tips and tricks below to help make sure you crush it. 

  • Types of plums: There are hundreds of plum varieties in the US, but you're likely to only find a handful in your grocery store. What you’re most likely to find are plums categorized simply as red and black, but more specifically – specifically satsuma (reddish and yellowish skin and red flesh), santa rosa (vibrant red on the outside and inside), and black ruby (dark black/purple skin with a yellow flesh).
    • Plum trees can thrive in your yard so if you're able to, try planting ont!
  • How to slice a plum: The easiest way to slice a plum is to insert your knife into it until you hit the pit, then slice around the pit. Twist the plum open into two halves, remove the pit, then slice into wedges. 
  • Types of raw coarse sugar: Raw sugar is most commonly in grocery stores as Sugar In The Raw or raw turbinado sugar. This is essentially brown sugar that is more coarse and less processed. 
  • How to cut in butter: 
    • With your hands: use a squeeze/pinch/snap motion in your hands to squeeze the butter with the flour until you get coarse crumbs (pea/pebble sized) of butter and the flour is hydrated.
    • With a pastry blender/pastry cutter: push the cutter into the butter and twist into the flour.
    • With knives: use two knives and cut with your hands moving in opposite directions. 
  • I prefer to use a 9x7" baking dish for this recipe so there is a good layer of plums. But you can use a bigger size it'll just yield a thinner plum layer.
  • If you need to speed up ripening plums put them in a brown paper bag for one to two days. 
  • You could also add some vanilla extract or vanilla bean paste to the plum mixture, but I don't think it needs it.


How to serve

While it’s nearly mandatory that cobbler is served warm with a scoop of ice cream (à la mode), it’s also delicious when served with some homemade whipped cream (or coconut cream) or whipped yogurt, 

Storage and reheating

This cobbler can be stored in the fridge covered for up to two days. It’ll get a bit soggy while it’s in there, but if you eat it within two days it’s still great. 


To reheat, just quickly warm in the microwave. 

Serving of plum cobbler with ice cream in a bowl.

FAQs

Are plums high in sugar?

Plums are actually rather low in sugar compared to some other fruits (for example: 1 cup has 16g of sugar, whereas 1 cup of grapes has 23g of sugar), and they have a low glycemic index. More on this here.

Can you freeze plums?

Yes! Plums can be frozen for up to 6 months. Simply slice them in half and remove the pit, then store in a freezer safe bag or container. For this recipe in particular, you’ll want to defrost them in the fridge overnight and then strain out any excess liquid. 

Do plums need to be peeled before baking?

No, they don’t! They have a very thin skin that breaks down plenty when baked. 

Do plums need to be ripe for baking?

It’s actually preferred that they’re a little bit under-ripe so they don’t break apart too much, but if they’re fully ripe that’s perfectly fine!

Is a plum a stone fruit? 

Yes! It has a pit (“stone”) in the center, so it is in the stone fruit family. Other stone fruits are nectarines, peaches, cherries, and apricots. 

When are plums in peak season?

Between late June and early September. 

Can I use another type of fruit or a mixture of fruits? 

Yes! I'd recommend sticking in the stone fruit category though as the measurements are perfect for it. But even if not, berries would be great too. 

More plum recipes

📖 Recipe

Close up image of baked plum cobbler.

Easy Plum Cobbler

This classic Easy Plum Cobbler is the epitome of summer. Fresh, juicy plums are mixed with sugar and a bit of lemon zest, then topped with a tender, almost biscuit-like topping with a hint of cardamom. It’s absolutely delicious, and a wonderful summer dessert. 
No ratings yet
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 servings

Ingredients

For the fruit:

  • 6 cups sliced plums 8-12 plums depending on their size
  • ¼ cup granulated sugar
  • 1 tablespoon corn starch
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt

For the cobbler topping:

  • 1 ½ all purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon cardamom
  • ½ teaspoon kosher salt
  • 1 stick cold unsalted butter cubed
  • ½ cup whole milk
  • 1 tablespoon raw sugar

Instructions

  • Preheat your oven to 375℉ and get a 9x7" baking dish.
  • In a medium bowl, toss together sliced plums, lemon zest, corn starch, salt, and sugar. Transfer to the baking dish / casserole dish.
  • In a large bowl, mix together the flour, remaining sugar, baking powder, salt, and cardamom. 
  • Cube your cold butter. Work it into the dough with your hands in a pinch and mix motion until you have some small pieces (pebble-sized) and a few larger, incorporated with the dough. 
  • Pour the milk into the flour mixture and use a wooden spoon to mix together until a wet dough forms. 
  • Spoon dollops of dough on top of the plums in the baking dish. Then sprinkle it with raw sugar. 
  • Bake 40-45 minutes until the fruit is bubbling around the edges and the biscuit topping is golden brown. 

Video

Nutrition Estimate

Calories: 335kcal | Carbohydrates: 49g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 407mg | Potassium: 298mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1073IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 0.5mg
Course: Dessert
Cuisine: American
Keyword: Cobbler, Plums
Author: Haley

Puff Pastry Tomato Tart

This Puff Pastry Tomato Tart is a delicious vegetarian appetizer and a great way to use fresh farmer's market tomatoes. It’s super easy thanks to the store-bought puff pastry, and full of flavor with an herbed lemony ricotta base and a heirloom tomato shallot topping. Definitely grab the puff pastry next time you’re at the market so you can make this!

Up close image of tart.
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Ingredients

A short list of ingredients are needed to make this flaky tomato puff pastry tart and each has an important role.

Ingredients for puff pastry tomato tart.
  • Puff pastry dough: store bought frozen puff pastry dough, easy peasy. I like to use Pepperidge Farms or Dufour. 
  • Tomatoes: summer tomatoes are so delicious and sweet. I like to use colorful heirloom tomatoes, but you could also use beefsteak, cherry tomatoes, roma tomatoes, etc. or a mixture. 
  • Shallot: one thinly sliced shallot gets laid in with the tomatoes. Shallots are a bit milder than onions, so they don’t overpower.
  • Ricotta cheese: a cheesy mixture makes up the tart base and makes this recipe really special. Full fat ricotta cheese is ideal because it’s thicker. Low fat will have a higher water content.
    • ​You could also use goat cheese.
  • Fresh herbs: I like to put parsley in with the ricotta and basil on top. You could also use dill in either of these applications. 
  • Lemon zest: to add some acidity and brightness.
  • Egg: whisked together to make an egg wash. The egg wash helps get the crust nice and golden. 

Step by step instructions 

Follow the steps below to make this easy puff pastry tart with ricotta and tomatoes. Full recipe with ingredient quantities can be found below.

Puff pastry being rolled out.

1. Roll out the puff pastry. Unfold / unwrap your defrosted puff pastry sheet. Lay it on a lightly floured surface and roll it out to ⅛ inch thin. 

Scored puff pastry.

2. Score the puff pastry. Transfer the rolled out puff pastry to a large baking sheet lined with parchment paper. Using the tip of a sharp knife, score a 1 inch border around the edge. 

Herb ricotta mixture in a bowl.

3. Make the ricotta mixture. In a medium bowl mix together the ricotta, lemon zest, parsley, salt, and black pepper. 

Ricotta mixture on puff pastry.

4. Add the ricotta. Spread the ricotta herb mixture on the center of the puff pastry within the border. 

Laying the tomatoes and shallots.

5. Add the tomatoes and shallots. Place the tomato slices in a single layer (a little overlap is okay to get good surface area), and spread the shallots around evenly.  

Brushed on egg wash.

6. Egg wash. In a small bowl whisk together the egg. Using a pastry brush, brush the egg wash around the border. 

Freshly baked tart.

7. Bake. Bake the tart in a preheated oven for 15-20 minutes until deeply golden. Serve with fresh basil leaves and grated parmesan cheese (optional). 

Tips and tricks

This crispy puff pastry tomato tart is hopefully no-fail, but check out the tips and tricks below to help get through it with ease. 

  • How to pick the ripe tomatoes: regardless of which type of tomato you’ve chosen to use for this recipe, the best way to pick a good tomato in the market is to give it a gentle squeeze – it should have a little give, but be relatively firm. 
  • Scoring around the border of the puff pastry gives a nice even crust. To do this, take the tip of a knife and gently cut into the puff pastry, but not all the way through.
  • Keep the puff pastry as cold as possible. This will ensure you get the most flaky pastry. 
  • Use a variety of tomatoes for color and shape versatility. 
  • Go the extra mile and make your own homemade puff pastry. 
  • Instead of sprinkling basil over top when it’s finished baking, try drizzling some basil pesto or balsamic glaze!

How to defrost frozen puff pastry dough 

You have two options, an overnight method and a quicker room temperature method. 

  • Overnight (preferred): take the frozen puff pastry out of the freezer and put it in the fridge overnight. It will be defrosted and malleable by the morning. This method is preferred because the puff pastry stays cooler longer.
  • Room temperature: leave the frozen puff pastry out on the counter to defrost for about 30 mins. This method is less preferred because puff pastry bakes up the flakiest when the butter is cold to help form air pockets. So bringing it to room temperature melts the butter a bit. 
  • Once defrosted the puff pastry can stay in the fridge for about 2 days. 

Tomatoes are just one of the delicious bounties of fresh produce in the summer, and similar to other fruits (yes, tomatoes are a fruit!), there are many varieties! See below for a little run-down of the most common.

  1. Beefsteak tomatoes: these are the big round juicy ones; they’re most commonly used in uncooked applications (salsas, burgers, etc.). They are pretty liquidy on the inside, and milder in flavor.
  2. Heirloom tomatoes: these come in a range of colors and shapes (from round to a bit more wonky), they are just as delicious as they are gorgeous (heirloom is actually the overarching term, there are different varieties within "heirloom tomatoes"). They’re best eaten raw or lightly cooked due to their sweet yet mild and delicate flavor. 
  3. Cherry tomatoes: usually the ones you’ll find still on the vine in the store – these are a vibrant red, perfectly circular, delicious tomato. They are incredibly versatile and great in cooked and fresh applications. 
  4. Grape tomatoes: small, firm, and round or oblong in shape, grape tomatoes range from being sweeter (red) to a bit more tart (yellow), with orange falling in the middle.
  5. Roma tomatoes: as the name suggests, these are Italian in origin and perfect for Italian recipes (sauces, stews, sun-dried, etc.). 

More on tomatoes here. 

What to serve with this dish

If you want to serve this tomato tart for summer brunch, lunch, or al fresco dinner party, below are some ideas of what you can serve it with!

  • Brunch: serve with a bowl of berries, some eggs, and crispy maple candied bacon.
  • Lunch: serve with an arugula and parmesan salad, grilled shrimp, and slices of grilled zucchini. 
  • Dinner: serve with grilled lamb chops, corn and avocado salad, and charred broccoli. 
Finished tart up close.

Storage and reheating

  • Storage: cut the tart into slices and store in an airtight container in the fridge for up to 3 days.
  • Freezing: let it come to room temp, cut into slices, store in an airtight container in the fridge for up to 3 months. Thaw in the fridge overnight.
  • Reheating: warm in the oven at 350°F for 10-15 minutes until warmed through.

This is a difficult one to make ahead, but what you can prep is the herbed ricotta up to 2 days in advance. 

FAQs 

What is puff pastry?

A pastry made from laminated dough. When baked, it becomes thin crispy layers of flaky golden brown pastry. 

How do I prevent a soggy bottom on the puff pastry?

A few things - make sure your oven is properly preheated, make sure your puff pastry is cold (so the butter melts properly and crisps up the dough), and bake it until it’s deeply golden. Given the nature of this recipe the crust will be the crispiest part, but the bottom shouldn’t be soggy and should be able to hold its own. 

Are tomatoes a fruit or vegetable?

A fruit 🙂 

Can I grow tomatoes at home?

Yes! Tomatoes are amazing to grow at home. However, they are best when grown outside as they need 8 hours of direct sunlight a day, with an average air temp of 70 degrees F.  Learn how here.

It is possible to grow them indoors, just not as easy. 

What are the health benefits of eating tomatoes?

Tomatoes are low in calories and high in antioxidants. They improve heart health and help protect against sunburn. Source.

More tomato recipes

📖 Recipe

Up close image of tart.

Puff Pastry Tomato Tart

This Puff Pastry Tomato Tart is a delicious vegetarian appetizer and a great way to use fresh farmer's market tomatoes. It’s super easy thanks to the store-bought puff pastry, and full of flavor with an herbed lemony ricotta base and a heirloom tomato shallot topping. Definitely grab the puff pastry next time you’re at the market so you can make this!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

  • 1 sheet of puff pastry defrosted
  • 2 heriloom tomatoes sliced ¼" thin
  • 1 shallot thinly sliced
  • 1 cup whole milk ricotta cheese
  • ¼ cup fresh parsley chopped
  • ½ teaspoon lemon zest from one lemon
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 large egg
  • 2 tablespoon fresh basil torn / sliced
  • ¼ cup fresh grated parmesan cheese (optional)

Instructions

  • Preheat your oven to 400℉
  • Unfold / unwrap your defrosted puff pastry sheet. Lay it on a lightly floured surface and roll it out to ⅛ inch thin. 
  • Transfer the rolled out puff pastry to a large baking sheet lined with parchment paper. Using the tip of a sharp knife, score a 1 inch border around the edge. 
  • In a medium bowl mix together the ricotta, lemon zest, parsley, salt, and black pepper. 
  • Spread the ricotta herb mixture on the center of the puff pastry within the border. 
  • Place the tomato slices in a single layer (a little overlap is okay to get good surface area), and spread the shallots around evenly.  
  • In a small bowl whisk together the egg. Using a pastry brush, brush the egg wash around the border. 
  • Bake the tart in a preheated oven for 18-20 minutes until deeply golden. Serve with fresh basil and grated parmesan cheese (optional). 

Video

Nutrition Estimate

Calories: 338kcal | Carbohydrates: 23g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 56mg | Sodium: 613mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 854IU | Vitamin C: 10mg | Calcium: 143mg | Iron: 2mg
Course: Appetizer
Cuisine: American
Keyword: Puff pastry, Tarts, Tomatoes
Author: Haley