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Savory Upside Down Puff Pastry Tarts

Watch how to make it here

Upside down puff pastry tarts went viral on social media earlier this year, and for good reason! It is easy to customize these tarts with your favorite sweet or savory toppings. No baking experience is required. Today, we will be using a few key savory ingredients to make them.

Notes:

  1. I used a store-bought frozen puff pastry sheet. They usually sell this in packs of 2 sheets.
  2. Oyster mushrooms can be substituted for shiitake mushrooms.
  3. The brand I used for the garlic and herb vegan cheese is from Miyoko’s Creamery but any brand will be fine.
  4. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven before serving.

Prep Time

15 min

cooking time

20 min

Servings

6

total time

35 min

Difficulty

easy

Ingredients

1
1 frozen vegan puff pastry sheet
2
1 shallot, thinly sliced
3
1/2 cup black olives, sliced
4
1 scallion, sliced
5
6 grape tomatoes, halved
6
2 shiitake mushrooms, thinly sliced
7
6 tsp olive oil
8
6 tsp soy sauce
9
6 tsp agave
10
6 tbsp garlic and herb vegan cheese
11
salt
12
black pepper
13
*Vegan Egg Wash*
14
1 tbsp agave
15
1/4 cup plant-based milk

Cooking Instructions

1
1
Thaw the frozen puff pastry by leaving it out at room temperature for 45 minutes or up to 1 hour. Once thawed, cut the puff pastry into 6 equal rectangles, set aside.
2
2
Preheat oven to 350°F and line a baking sheet with parchment paper. Layer the following ingredients in 6 equal installments on the parchment paper in this order: 1 tsp olive oil, pinch of salt and black pepper, 1 tsp soy sauce, 1 tsp agave, 2 mushroom slices, 2 black olive slices, 2 grape tomato halves, 2 shallot rings, and 2 scallion strips. Spread 1 tbsp of the garlic and herb vegan cheese over each puff pastry and cover each section with the puff pastry (cheese side down).
3
3
Use a fork to crimp the edges to adhere to parchment. Brush the tops with vegan egg wash and bake for 20 minutes until golden.
4
4
Allow the tarts time to cool on the pan before flipping over.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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