Anyone ever done the 'jus-rol' savoury tart that was on the adverts?

[Fontella]

I've got someone coming for lunch today - it's business (I'm self employed) but also part social, as we get on quite well and I just thought it would be nice to offer lunch.

Doing a couple of nice salads and was going to buy a ready made quiche or summit from Tesco - but I'm wondering about having a go at 'making' something quick myself. Not actual 'cooking' as such - but I remember that jus-roll advert - and thought that might be nice for a summer's day lunch but I don't want to risk it if it turns out shit?

Apparently it's just 20 minutes in the oven and it looks pretty good - roll out the pastry and bung a topping on it basically. Has anyone done it?

Anyone?

Yep. It was fine; bottom was a little soggy but that may have been due to too much sauce. Basically a pastry pizza.

I wondered about the soggy bottom as they just whack the wet sauce straight onto the raw pastry in all the youtube videos.

I was thinking of a fairly dry topping - mushrooms mainly as I've got a load in the fridge that need using up. Cheese etc. If I do use any sauce, I'll keep it thin.

I think I'm going to give it a bash, but have something in reserve in case it doesn't work out.

Prick the bottom too!

Will do!

Just off to then shops now.

Will report back on results and maybe post a picture!

I do a smear of red pesto, red onion, beetroot and goats cheese. You do have to cook it for a long while to avoid the sogginess. It is delish though.

Yes, I cook veg + soft cheese on a sheet of puff pastry all the time. It is delicious and quick and easy. My dc like the bits that puff up so I always leave a wide edge.

Did this the other day - half beetroot and goats cheese - half roasted veg with parmesan.

Pretty good and no soggy bottom - pasty pre cooked for 20 mins - but a little bit more sauce would have been good.

My mum does something like this quite often, uses red pesto for the sauce

Hi all,

Well a mixed result.

It tasted bloody delicious but I'm afraid was a bit of a soggy mess in the middle. I used sun dried tomato paste, halved cherry tomatoes, sliced mushrooms, garlic, mozzarella and fresh basil with a drizzle of olive oil over the top. Egg washed the pastry edges.

It looked, smelt and tasted great but the mushrooms and tomatoes had 'bled' a lot of liquid. I could almost have poured it off to be honest.

Consequently putting it onto the plates was bit messy. We sat in the garden and once it had cooled down and concealed a little bit, it was better.

But taste wise it was lovely. I did a mixed green salad with olives and beetroot and a sweet chilli dressing and a warm potato salad with fresh chives to go with it.

The tart itself however needs some modifications to ensure it's not so 'wet' next time.

congealed not concealed!

When I use puff I put it on a preheated tray and bake for 5 mins before doing the topping or egg wash. Then take out, squash down the middle bit just leaving the boarder. Add the topping, egg wash the edges and then put in the oven.
Mushrooms contain loads of water which will be released whilst cooking, if you gently fry them off first they will lose a lot of that water.

Thanks for that Atleast it sounds like a plan.

I will definitely give it another go - it was quick, looked impressive and tasted great. It was just the sogginess that let it down.

We do red pesto over pricked puff pastry. Salami and mozzerella on top. With loads of salad. Yum!

I precook mushrooms for tarts and pizzas - really helps. I'd probably do the same with cherry toms- halve them and slow roast before adding to the tart.
Really fancy pastry now...

I don't make puff pastry tarts that often but I always think I should do more. Not veggie but I love this recipe and it's not soggy as long as you let the leeks cool first. www.bbcgoodfood.com/recipes/3445/welsh-goats-cheese-and-leek-tart

I do a version of this with crumbled feta (with herbs, seasoning, lemon rind, tiny bit of lemon juice and olive oil) on the base, then with halved cherry toms (different colours if I'm being fancy) on top. The feta sort of protects the pastry from the toms so it doesn't go too soggy.

Whatever the topping, it's a brilliant lunch when you're in a hurry but want to look like you've made an effort. So thanks for reminding me of it!

I do a version of this with kidney beans and chilli, my teenagers love it and it's a really easy supper to prep!

Thanks for this thread, I haven't done puff pastry anything for years, but we enjoyed sundried tomato paste, feta and basil tarts tonight.

Well last night I tried a sweet version - a sort of tarte tatin filling with meringue on top - and I've ended up chucking it in the bin!!

This time I cooked the pastry on its own with an egg wash for 10 minutes before adding the topping - hoping to avoid the soggy bottom.

I finely sliced some apples and caramelised them in a pan before spreading on top. The mixture was not wet at all - just sticky and caramelised!

I then put a meringue topping over that and baked for a further 25 minutes.

The topping was good and the bits of the pastry round the edges, but once again the pastry underneath was all floppy and 'uncooked' tasting - even though I'd pre-cooked it first and overall had it in the oven for 35 minutes.

I ate a bit last night while it was still warm and didn't think it was too bad, but went to have another slice with a cup of tea earlier and it was rank - so I chucked it.

I do like the idea of using the jus-roll puff pastry as it is so convenient, but so far my 'one big tart' results haven't been great. Thinking about maybe trying pasties or turnovers or something?

The cherry tomatoes were your original problem. Nothing wet on top! Cheese and dry veggies (i like a bit of cooked chicken, something like parma ham could go well too).

caramelised onions and asparagus....slivers of halloumi on top.

you really do need to have a pretty dry topping.

As a pp said, a smear of pesto is really good for flavour without wetness.

I do loads of variations on this but I always cook the pastry for ten minutes first.