Impressive to serve, simple to prepare
Upside down puff pastry tarts are simple to prepare, beautiful to look at and incredible versatile. These tarts are portion sized for total individualisation. Upside down tarts offer endless possibilities, and you can create most of them with few ingredients and minimal preparation. Use store bought puff pastry for quick and easy preparation and serve as a main course, side dish or appetiser.
Enjoy these puff pastry tarts for breakfast, brunch, lunch or dinner, then pack any leftovers into a picnic basket for an easy meal, no cutlery needed.
Substitutes
As with many of my recipes when I start creating, I use what I have at home. Most of the time it is ingredients that needs to be used up before their expiration. So, feel free to substitute any fillings to what you have at home or what is in season to create new favourite flavour combinations.
Freezable
If you realise that you have bought too much puff pastry, it is perfect for freezing. Ideally you want to freeze an unopened package of pastry, however if you have an opened package, make sure to seal it properly before freezing. Puff pastry can be frozen for up to three months. To defrost, leave it in the fridge for about a day.
Big batch cooking tips
Prepare all your fillings first and keep cold in the fridge, it is then easier to quickly complete the individual tarts ready for baking.
Other recipes for you to enjoy
Another fun and incredible easy recipe to make with puff pastry is my pesto pinwheels that are so easy to make and a perfect addition to your lunch box.
Final thoughts on easy upside down puff pastry tarts
Upside down puff pastry tarts prove that impressive baking does not have to be complicated. Their flaky texture, golden pastry and versatile fillings make them a wonderful choice for any occasion.
Easy upside down puff pastry tarts
Ingredients
- 1 roll puff pastry 320g
- 1 egg for egg wash
- 1 tsp olive oil
Tomatoes and spring onion
- 10 cherry tomatoes halved
- ¼ spring onion
- Pinch of salt
- 1 tsp Balsamic glaze
Bell pepper and egg
- ½ red bell pepper
- 2 egg
- Pinch of salt
Instructions
- Set the oven to 180 °C (360 °F)
- Unroll and 1 roll puff pastry in four rectangles.
- Whisk 1 egg to make the egg wash.
- Use a pastry brush to brush 1 tsp olive oil in four rectangles on your parchment paper, the same size as your pastry rectangles.
- Spread a Pinch of salt across each rectangle.
Tomatoes and spring onion
- Slice 10 cherry tomatoes in half.
- Chop 1/4 spring onion
- One two of the oil rectangles place the halved tomatoes, face down.
- Sprinkle spring onions on top.
- Cover with puff pastry rectangles. Press down the sides with a fork.
- Cut across the puff pastry with a sharp knife to let the steam out when the pastry is baking.
Bell pepper and egg
- Slice 1/2 red bell pepper in two thick circles, use the widest part of the bell pepper.
- On the other two oil rectangles, place the sliced red bell peppers.
- Crack an egg each, inside of the bell pepper ring.
- Cover with puff pastry rectangles. Press down the sides with a fork.
- Cut across the puff pastry with a sharp knife to let the steam out when the pastry is baking.
Baking and plating
- Cook in oven for 15-18 minutes until pastry is golden brown and puffed up.
- Remove, from oven and let cool slightly before flipping the pastries over.
- Drizzle 1 tsp Balsamic glaze over the tomato and spring onion pastries when serving.
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