Upside Down Puff Pastry with Balsamic Beets

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.

What to serve with beet pastries:

Walnut & Pistachio Crusted Flounder

Crunchy Cabbage Salad

Slow Roasted Salmon with Fennel Slaw

Upside Down Puff Pastry with Balsamic Beets

0 from 0 votes

Course: Sides, Appetizers

Servings

9

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

NOTES:
If you don’t have balsamic glaze, you can use balsamic vinegar and a drizzle of honey or maple syrup

Ingredients

• 1 sheet 1 puff pastry, cut into 9 pieces

• 1 medium 1 or 2 small raw beets, peeled

• 1 1 egg, whisked

• Olive oil

• Balsamic glaze (not vinegar)

• Thyme

• Salt & pepper

• Top with

• Arugula mixed with a little olive oil

• Crumbled feta

Directions

• Preheat the oven to 375 F
• Thaw the puff pastry sheet according to the package instructions. I like to roll my pastry sheet out for a thinner crust, or stretch it out with my hands once it’s thawed and cut.
• Thinly slice the beet into rounds and then in half using a sharp chef’s knife or a mandoline.
• Layer a piece of parchment paper on a large baking sheet. You may need two baking sheets depending on how big they are and how wide your puff pastry is.
• Start layering your ingredients onto the parchment paper by adding a drizzle of olive oil then topping it with a drizzle of balsamic glaze, a few pieces of thyme and salt & pepper. Add 2 pieces of the thinly sliced beets on top of this, then cover it with the puff pastry and press the edges down using your finger or a fork. The pastry should cover all of the fillings, so be sure to stretch it out if needed. *See video above the recipe for guidance
• Repeat with remaining beets and pastry, making sure to separate them enough on the pan so that they don’t touch. Once the pastries are all assembled, brush the tops with whisked egg.
• Bake for 20-22 minutes, until the tops are golden brown. Remove from the oven and let cool for 5-10 minutes before flipping.
• Gently flip each one, then serve with some arugula and feta cheese. For best results, top with the arugula and feta right before serving. If preparing ahead of time, you can keep them upside down so that you can warm them in the oven before serving.
• Leftovers can be refrigerated in an airtight container for up to 4 days, and reheated in the oven or air-fryer

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!