Upside Down Tomato Puff Pastry
This Upside Down Tomato Puff Pastry is perfect for a casual lunch with friends, a light appetizer before dinner, or even an afternoon snack with a glass of chilled rosé
Ingredients
- 1 sheet puff pastry thawed
- 2 Roma tomatoes sliced
- 4 oz goat cheese
- Good olive oil
- Kosher salt and freshly ground black pepper
- Balsamic glaze
- 1 egg beaten
Instructions
- On a lined baking sheet, drizzle a bit of olive oil, then season with salt and pepper.
- Layer on the goat cheese and tomato slices.
- Top with puff pastry, crimp the edges with a fork, then brush with egg wash.
- Bake at 350° for about 25 minutes or until golden brown.
- Gently flip, let cool a bit, then drizzle with balsamic glaze before serving!
Notes
Variations to Try
Once you’ve made the classic tomato version, you’ll want to experiment. Here are a few of my favorite combinations:- Caramelized Onion & Gruyère: A French-inspired version with deeply golden onions and a sprinkle of fresh thyme.
- Fig & Brie: Perfect for fall—top with a drizzle of honey before serving.
- Zucchini & Feta: Thin slices of zucchini with a few crumbles of feta and a touch of lemon zest.
- Peach & Burrata: In late summer, swap tomatoes for ripe peaches and finish with basil and a crack of black pepper.