Upside Down Festive Pastry Tarts

british

Upside Down Festive Pastry Tarts

Our festive spin on the viral upside-down pastry tarts. Creamy brie and mozzarella with a cranberry and onion chutney filling. These tarts are super easy to make and so moreish. Perfect for easy entertaining this festive season. This recipe makes 6 tarts.

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Ingredients

  • ready rolled puff pastry 320 g
  • egg 1 (beaten)
  • red onion 1 (sliced)
  • onion chutney 4 tbsp
  • cranberry sauce 1 tbsp
  • brie 150 g (sliced)
  • grated mozzarella 50 g
  • honey 1 tbsp

Method

  • Preheat the oven to 200°C/180°C fan.
  • Unroll the pastry onto the paper it comes with in the packet. Cut the pastry sheet into 6 equal rectangle pieces, then pop them back in the fridge while you prep the filling.
  • Thinly slice the red onion into rounds. Slice the brie into small bite sized pieces. In a bowl mix together the onion chutney and cranberry sauce.
  • Line a baking tray with parchment paper. Drizzle a little honey onto the parchment paper, creating 6 separate honey drizzles for each rectangle of pastry.
  • Layer the red onion then the brie and mozzarella on each honey drizzle. Sprinkle with a pinch of black pepper. Beat the egg.
  • Take each pastry rectangle and spread the onion chutney and cranberry mix on it, leaving a small border around the edges. Gently lay the pastry on top of the red onion, brie and mozzarella.
  • Press the pastry down and crimp with a fork around the edges to seal. Repeat with the remaining ingredients until you have 6 tarts.
  • Brush the the top of each tart with the beaten egg.
  • Bake in the oven for 25 - 30 minutes until the pastry is golden. Then, remove the tray from the oven and using a spatula, carefully turn each tart over, so that the filling is facing up. Pop the tray back in the oven and bake the tarts again for 3 - 5 minutes. This helps to give you a golden topping!
  • Plate up and enjoy! We love these served with a little extra cranberry sauce.

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