Never suffer from soggy pastry again with these genius upside-down puff pastry tarts. Loaded with the flavours of your favourite pepperoni pizza, they make a quick and deceptively simple party snack, lunch or appetizer everyone will love.
Why make these pizza tarts upside down? Honestly, I had the same question when I first saw this technique going around. It seemed like a bit of a gimmick and needlessly fiddly. But honestly? It’s genius.
What’s SO brilliant is that you end up with perfectly golden, incredibly crispy pastry and a soft, gooey, perfectly cooked filling. Baking these the usual way around and you’ll risk the filling burning before the pastry can crisp up. Flipping them over means the filling is totally protected from the harsh heat of the oven, and the pastry has the chance to truly shine. Plus, it means you can 100% avoid the risk of soggy-bottomed pastry.
I’m channelling pepperoni pizza here – with sweet chilli jam offering a lovely sweet, spicy finish after baking.
- Puff pastry. Go for ready-rolled puff pastry for ease – there’s no need to roll it out any further. Ideally, an all-butter puff pastry is best (the flavour will be more luxurious).
- Tomatoes. I’m actually using tinned cherry tomatoes here – mashed up a bit and mixed with a little salt and pepper. I like the texture of chunkier tomatoes in these tarts, but you could also use pizza sauce. I love Mutti for all things tomato.
- Mozzarella. Pre-grated mozzarella is fine here (that’s what I used), but buffalo mozzarella would also be lovely.
- Parmesan. To add a lovely crispy, cheesy extra, we’ll sprinkle the top of the pastry itself with parmesan. You can skip this if you like, but I love the extra layer of flavour.
- Pepperoni. Swap this for chorizo, ‘nduja, prosciutto or cooked crispy bacon if you like.
- Sweet chilli jam. I am a sucker for a little drizzle of sweet chilli (or hot honey sauce) on a pizza after baking. It really elevates the flavours and I recommend giving it a go if you’ve not tried it.
How to make it
You’re doing everything backwards here – so start with what you want to see on top of your tarts. In this case, start by layering your pepperoni onto a lined baking tray (I like to overlap the slices), then top with the garlic. Spoon over your tomatoes or pizza sauce, then scatter over your mozzarella.
Slice your puff pastry into 6 rectangles (making sure they fit over your filling first), then place the rectangles on top of your filling. Use your fingers to press down and around the pastry, sealing the edges. Brush with whisked egg, then sprinkle over the grated parmesan.
Bake for 20 minutes, until the pastry is looking SUPER golden and crispy all over. Remove the tray from the oven, then flip the tarts over. Drizzle with the sweet chilli jam and finish with the basil leaves. Serve right away.
Got a question?
They’re best eaten right after baking when the pastry is still lovely and crispy and the pizza filling is hot, gooey and molten. They’re still delicious cold and will keep for a couple of days in the fridge, but you’ll lose the crispiness if you reheat them.
You can get as creative as you like! Think about your favourite pizza and go from there. Try the toppings from this spicy Hawaiian pizza, peach and blue cheese pizza or spinach and sausage pizza for inspiration.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print