1. Preheat Oven:

Preheat your oven to 375°F (190°C).

2. Prepare the Puff Pastry:

Thaw a sheet of frozen puff pastry according to the package directions.

Unfold the thawed puff pastry on a lightly floured surface or directly on a baking sheet.

Use a sharp knife to score the edges of the puff pastry, about 1 centimeter (or about ½ inch) in from the edges. Do not cut all the way through to the bottom, just score the top layers. This will allow the edge to rise more and give you a crust for the tart.

Take a fork and dock (prick) the inner portion of the puff pastry very thoroughly. This keeps the center portion from rising as much as it usually does during baking.

3. Optional Egg Wash: The next step is optional, but I like to brush the edges with a beaten egg so I get a really pretty golden color. It will still taste good without it, but what can I say, I like the color and sheen of an egg wash!

4. Bake the Puff Pastry:

Bake the puff pastry in the preheated oven for about 15 minutes, until the edges look beautifully golden.

If you want the center portion to be a little more golden, you can bake for another 3 minutes.

5. Press Down the Center: Now take a spatula and gently press down the middle portion of the puff pastry, to separate it from the crust. This creates a well for your fillings.

6. Add Nutella and Strawberries:

Spread the interior of the puff pastry with the chocolate hazelnut spread (Nutella or similar). I find it easiest to use an icing spatula for this, but a regular spatula or even the back of a spoon will work.

Slice up a few strawberries.

Lay them in a single layer on top of the chocolate hazelnut spread.

7. Slice and Serve:

Now the tart is ready to be sliced and served! Enjoy!