These tomato upside-down puff pastry tarts are a quick and easy take on the viral recipe that’s been making the rounds on social media. With just a few simple ingredients, you’ll have a perfect appetizer or light meal ready to enjoy in no time.
Easy Upside-Down Puff Pastry Tarts
When I saw this viral upside-down puff pastry hack, I knew I had to try it. I recently made a cherry tomato salad and arranged the tomatoes in a cute flower shape, so I wanted to replicate that in a tart, and this was the perfect opportunity. I was never a fan of tomatoes as a kid—in fact, I despised them. But as I’ve gotten older, I’ve developed a soft spot for cherry tomatoes, especially when they’re roasted.
This easy recipe combines roasted cherry tomatoes arranged in a fun flower shape with Gruyère cheese and buttery puff pastry. My husband claimed they taste like mini pizzas! By placing the tomatoes face down on the pan and topping them with cheese, you get perfectly roasted tomatoes with a delicious cheesy crust while keeping the puff pastry nice and crisp.
Simple Ingredients
- Olive oil: Adds richness and helps the cherry tomatoes roast evenly, bringing out their natural sweetness.
- Flaky sea salt: Enhances the flavor of the tomatoes and cheese while adding a slight crunch to each bite.
- Cracked black pepper: Provides a subtle heat and depth.
- Fresh thyme: Adds a hint of earthiness and a fresh herb flavor.
- Cherry tomatoes: The star of the dish. The tomatoes roast, becoming sweet and tender.
- Gruyère cheese: Melts into a deliciously gooey layer that pairs perfectly with the tomatoes, adding a nutty, rich flavor.
- Puff pastry: The crisp and golden crust of the tart. If using frozen pastry, thaw at room temperature before beginning.
Simple Steps for Making the Tarts
- Preheat the oven: Preheat your oven to 400 degrees F and line a large sheet pan with a piece of parchment paper.
- Prepare the puff pastry: On a floured surface, roll out the sheet of puff pastry to 1/6 inch thickness. Use a 4-inch round cutter to cut out six circles from the dough.
- Prepare the tomatoes: Cut the rounded end off each cherry tomato, then slice them in half crosswise.
- Season the base: Add a drizzle of olive oil on the prepared baking sheet in a 4-inch circle (you can place the cutter on the tray as a guide). Sprinkle with flaky salt, cracked black pepper, and fresh thyme. Repeat this process to create six circles.
- Arrange the tomatoes: To create a flower shape, place one tomato half cut-side down in the center of the oiled circle. Then, arrange six more tomato halves around it to form the petals.
- Add the cheese: Sprinkle the shredded cheese evenly over the tomatoes.
- Top with pastry: Place a puff pastry circle over the tomatoes and cheese. Gently press out any excess air, then use a fork to crimp the edges of the dough and seal it.
- Bake: Bake the tarts in the preheated oven for 15-20 minutes or until the puff pastry is golden brown and crisp.
- Cool and Serve: Let the tarts cool for a few minutes before carefully flipping them onto a serving plate. Serve warm and enjoy!
Variations and substitutions
Cheese swap: Replace Gruyère with other cheeses like mozzarella, parmesan, fontina, or goat cheese for a different flavor combination.
Herb variations: Use fresh basil, oregano, or rosemary instead of thyme to give the tart a different herbal note.
Balsamic glaze: Add a drizzle of balsamic glaze over the tray when you add the olive oil for a sweet and tangy contrast.
Heirloom tomatoes: Use a slice of heirloom tomato instead of cherry tomatoes. Just cut a 1/2-inch thick slice and follow the same steps for arranging and topping with cheese.
Rectangle tarts: Arrange the tomatoes in a rectangular shape and cover them with a puff pastry rectangle to minimize waste from cutting circles out of the dough.
Tips for Success
- Keep the puff pastry cold: Work quickly with the puff pastry sheet and keep it cold. It can become difficult to handle if it warms up too much and may not puff up as well during baking.
- Even tomato slices: Make sure to slice the tomatoes evenly, so they cook uniformly. This will help ensure the tarts bake evenly and prevent any soggy spots.
- Drain excess moisture: Pat the tomato slices dry with a paper towel before arranging them on the baking sheet. This helps reduce excess moisture that can make the pastry soggy.
- Use a fork to seal: When crimping the edges of the puff pastry, use a fork to create a tight seal. This prevents the cheese from leaking out during baking.
- Watch the oven: Puff pastry can go from perfectly golden to burnt quickly, so keep an eye on the tarts during the last few minutes of baking.
- Let them cool slightly: For best results, allow the upside-down tarts to cool for a few minutes before flipping them off the pan. This helps the cheese set slightly, making it easier to flip without the toppings slipping off.
How to Store the Puff Pastry Tarts
These tarts are best enjoyed fresh from the oven, where the puff pastry is at its crispiest. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat in a 300-degree F air fryer for 3-5 minutes or a 300-degree F oven for 10 minutes to restore their crispness. Avoid microwaving, as it will leave the pastry soggy.
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Tomato Upside Down Puff Pastry Tarts
Ingredients
- 1 sheet puff pastry thawed
- 2 cups cherry tomatoes
- 1-2 tablespoons olive oil
- flaky salt
- cracked black pepper
- fresh thyme leaves
- 1/2 cup Gruyère cheese shredded
Instructions
- Preheat your oven to 400 degree F and line a large baking sheet with parchment paper.
- On a floured surface, roll out the puff pastry to 1/6 inch thickness. Use a 4-inch round cutter to cut out 6 circles from the dough.
- Cut the rounded end off each cherry tomato, then slice them in half crosswise.
- Drizzle a little olive oil on the prepared baking sheet in a 4-inch circle (you can place the cutter on the tray as a guide). Sprinkle with flaky salt, cracked black pepper, and fresh thyme. Repeat this process to create six circles.
- Arrange the tomato halves cut-side down within the seasoned circle, placing one in the center and six around it to create a flower shape.
- Sprinkle the shredded Gruyère cheese evenly over the arranged tomatoes.
- Place a puff pastry circle over the tomatoes and cheese. Gently press out any excess air, then use a fork to crimp the edges of the dough and seal it.
- Bake the tarts for 15-20 minutes, or until the puff pastry is golden brown and crisp.
- Let the tarts cool for a few minutes before carefully flipping them onto a serving plate. Serve warm and enjoy!
Notes
- These tarts are best enjoyed fresh from the oven, where the puff pastry is at its crispiest. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
- Reheat in a 300 degree F air fryer for 3-5 minutes or a 300 degree F oven for 10 minutes to restore their crispness. Avoid microwaving, as it will leave the pastry soggy.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.