Upside down puff pastry with balsamic beets, arugula and feta cheese. A delicious appetizer or side dish to make for any occasion.
Upside Down Puff Pastry with Balsamic Beets
In case you haven’t seen it yet, there’s an upside down pastry trend going around Instagram and Tiktok. You layer your choice of toppings onto a sheet pan topped with puff pastry, and bake it upside down so that the fillings caramelize and the pastry gets brown and crisped.
Of course I had to jump on the bandwagon with these balsamic beet pastries. They’re sweet, savory, and truly the perfect appetizer or side dish to any meal.
These were so fun to make and are definitely going to be on repeat all summer long. I’ve mostly seen sweet variations going around, but I love a good savory pastry and this one hit the spot.
It’s made with a drizzle of olive oil, balsamic glaze, thyme, salt & pepper and thinly sliced beets. The pastry dough is pressed on top of the fillings, brushed with egg then baked until golden brown.
What you’ll need to make upside down beet puff pastry
- 1 sheet of puff pastry, cut into 9 pieces- let the pastry sheet thaw according to package instructions
- 1 medium or 2 small raw beets– you can also use yellow beets, or sliced shallots instead
- Olive oil
- Balsamic glaze, or substitute balsamic vinegar and honey
- Thyme, or substitute for rosemary
- Salt & pepper
- Toppings: Arugula and feta cheese, or substitute with goat cheese
How to make upside down puff pastry with balsamic beets
This recipe is relatively easy to make, and comes together in a few simple steps.
1. Preheat the oven to 375 F
2. Prepare the ingredients:
- Thaw the pastry sheet as instructed on the package, then cut into 9 pieces
- Peel the beets and thinly slice them using a sharp knife or mandoline
3. Assemble the tarts
Layer the baking sheet with a piece of parchment paper and start preparing the base of the tarts starting with a drizzle of olive oil, followed by a drizzle of balsamic glaze, a few thyme leaves, salt & pepper and 2-3 slices of beets.
Top it off with a piece of the pastry, making sure the dough covers all of the toppings. If the dough seams too small, stretch it out gently with your hands.
Repeat with the remaining ingredients, making sure to leave enough room between each tart so that they don’t overlap.
Press the edges of the dough down using your finger or a fork, then brush with whisked egg
4. Bake and serve
Bake the tarts for about 20-22 minutes, until the tops are golden brown. Let them cool for 5-10 minutes, then flip each one.
Top them with some arugula and crumbled feta cheese.
Reheating and leftovers
If you prepare these ahead of serving, I suggest leaving them facing down so they can be reheated. Before serving, you can top them with the arugula and feta cheese.
Leftovers can be refrigerated in an airtight container for up to 4 days, and reheated in the oven or air-fryer. They can also be frozen without the greens and feta for up to 2 months.
You guys are going to love this recipe! You can tag me on Instagram if you try it.