Can I make these in advance?

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.

What else could I add to the tarts?

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.

What can I serve with the tarts?

I like to serve them with more sweet chilli jam on the side as a dipping sauce, and they're great in a party spread. Try them with your favourite dips , chilli cheese focaccia , halloumi bites or prosciutto filo bites .

Upside Down Puff Pastry Pizza Tarts

Description

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.

Ingredients

Scale

For the pizza tarts –

18 slices pepperoni
6 garlic cloves, crushed (or use confit garlic)
3/4 cup pizza sauce (or crushed tinned tomatoes)
1 teaspoon salt
Good grind of black pepper
1 cup grated mozzarella
1 sheet of ready-rolled puff pastry
1/4 cup grated parmesan

To serve –

A handful of fresh basil leaves, chopped
1 tablespoon sweet chilli jam

Cook Mode Prevent your screen from going dark

Instructions

Arrange your toppings. Heat your oven to 200C/400F fan, and line an oven tray with baking paper. Divide the pepperoni into six (so three pieces for each tart) then arrange them in six spots on the tray (you may need to use two trays). Scatter 1 crushed garlic clove (or confit garlic clove) on top of each pepperoni pile. If you’re using tinned crushed tomatoes, mix them with 1 teaspoon of salt and a good grind of pepper. Spoon the pizza sauce or crushed tomatoes on top, then scatter over the mozzarella.
Layer on the pastry. Unwrap your puff pastry sheet, then slice it into six equal rectangles (check that it will cover and encase your filling before slicing!) Place it on top of your arranged filling, using your fingers to press down and seal around the edges.
Egg wash the pastry. Whisk the egg in a small bowl or mug, then use a pastry brush and brush it all over the top of the exposed pastry. Scatter the grated parmesan all over the pasty, then transfer to the oven for 20 minutes, until deeply golden and crispy.
Garnish and serve. After 20 minutes, the pastry should be looking gorgeously golden brown and at this point, they’re ready to remove from the oven. Carefully remove the tray, then use a spatula or fish slice to flip the tarts over. Drizzle the sweet chilli jam over each tart, then scatter the basil on top. Enjoy right away, while crispy, oozy and gooey.

Notes

STORAGE INSTRUCTIONS: The tarts are best served right after cooking, so they’re at their maximum crispiness and cheesiness. You can store them in the fridge for 2 days though – they just won’t be as crispy if you reheat them.

INGREDIENT NOTES: You can really play around here – swap out pepperoni for prosciutto, cooked bacon or cooked chicken (it’s a great way to use up leftovers), or load it up with sundried tomatoes and jarred artichokes.

Prep Time: 10
Cook Time: 20
Category: snacks
Method: oven
Cuisine: american

Nutrition

Serving Size: 1 tart