Savoury Pastel de Nata

These savoury Portuguese-style tarts are such a lovely twist on a classic, turning something traditionally sweet into a beautifully rich, elegant little bake. The buttery puff pastry, rolled with thyme and onion granules, gives you a crisp, flaky shell with plenty of savoury flavour built in from the start. Then you’ve got those soft caramelised onions bringing sweetness and depth, balanced by the nutty richness of Le Gruyère and a smooth, silky egg custard that sets everything together so beautifully. They’re the sort of thing that look a bit special on the table without being difficult to make, and they work brilliantly warm from the oven or served later at room temperature. Perfect for canapés, a light lunch, a starter, or part of a sharing spread when you want something a little different.

Timings:

Prep time: 25 minutes

Cooking time: 20 minutes

Serves: Makes 20

Ingredients:

• 320g roll puff pastry

• 1 tsp fresh thyme

• 1 tsp onion granules

• 2 white onions, thinly sliced

• 1 tsp salt

• 1 tsp olive oil

• 4 egg yolks

• 200ml milk

• 125ml double cream

• 1 tsp plain flour

• 1 tsp cornflour

• 125g Le Gruyère cheese, finely grated

• Freshly ground black pepper, to season

  
  

Method:

1. Preheat the oven to 170°C fan (190°C conventional).

2. Unroll the puff pastry and scatter the fresh thyme and onion granules evenly over the surface.

3. Roll the pastry back up tightly and chill in the fridge for 10 minutes to firm up.

4. Meanwhile, place the thinly sliced onions into a frying pan with the olive oil and salt.

5. Cook gently over a medium heat, stirring often, until the onions are soft and golden brown.

6. In a mixing bowl, whisk together the egg yolks, milk, double cream, plain flour, and cornflour until smooth.

7. Season with freshly ground black pepper and set aside.

8. Remove the pastry from the fridge and cut it into 20 equal pieces.

9. Roll each piece into a thin circle and press into 7cm foil tart cases.

10. Trim the edges neatly if needed.

11. Add about 1 teaspoon of caramelised onions to the base of each pastry case.

12. Scatter the finely grated Le Gruyère over the onions, letting a little spill over the edges if you like for extra crispness.

13. Pour the egg mixture into a jug and carefully fill each pastry case to the top.

14. Bake for 20 minutes, or until golden, puffed, and lightly set in the centre.

15. Leave to cool slightly before serving.

    
    

Chef’s Tip:

Let a little of the cheese spill over the edges of the pastry cases before baking — it crisps up beautifully in the oven and gives each tart an extra savoury bite. These are also brilliant made ahead and served at room temperature.