If you love easy appetisers with bold flavours, these Upside Down Mediterranean Tarts are going to be your new go-to. They’re flaky, caramelised on top, and packed with simple ingredients that deliver big on flavour. Perfect for summer gatherings, last-minute guests, or when you just want something that looks impressive without the stress.
I love how quick they are—less than 15 minutes in the oven—and the combo of tomato, balsamic, and olive oil is just chef’s kiss. You can customise them with pesto, Parmesan, or toasted pine nuts for that extra Mediterranean twist. Serve warm or at room temp, they’re guaranteed to disappear fast!
Why Is ‘Upside-Down Baking’ So Popular?
Upside-down bakes have become popular for a few great reasons:
Caramelised flavour: When ingredients like fruit or vegetables bake directly against the tray (instead of on top), they caramelise beautifully, developing rich, sweet, and intense flavours that are hard to beat.
Beautiful presentation: Once flipped, these bakes often reveal an eye-catching, glossy top layer—like perfectly roasted tomatoes or glistening apples—without needing extra decoration.
Effortless results: They look impressive but are surprisingly easy to make. Just layer, bake, and flip. No complicated techniques or decorating needed.
Trendy and versatile: Upside-down recipes feel creative and modern but are based on simple methods. You can use the same concept with fruit (like apple danishes) or savoury options (like tomato tarts), making them great for both sweet and savoury occasions.
Tips
- Use baking paper: Make sure the paper is perfectly flat so the pastry cooks evenly.
- Let them cool slightly before flipping: This helps the bottom crisp up and hold shape better.
- Customise your toppings: Add pesto, shaved Parmesan, or toasted pine nuts after baking.
- Brush with egg yolk: If you want a glossy top, an egg wash makes a big difference.
- To reheat: Use an air fryer for 2–3 minutes or pop them in a hot oven until crisp again.
Swaps
Tomato slice: You can use roasted red peppers or courgette slices for a different twist. Just make sure they’re not too watery or the pastry might get soggy.
Balsamic vinegar: Try a drizzle of pomegranate molasses or red wine vinegar for a slightly different acidity.
Puff pastry: Gluten-free puff pastry works well here if you have a dietary requirement.
Oregano: Mixed Italian herbs or fresh basil after baking would also work beautifully.
Olive oil: Avocado oil or garlic-infused oil can be used if you prefer a different flavour profile.
Storage
Fridge: Store any leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as puff pastry tends to lose its crispness when frozen and reheated
More Appetisers
- Prosciutto e Melone (Parma Ham & Melon)
- Honey Feta Bites
- Tarallini
- Farinata – Italian Chickpea Flatbread
Upside Down Mediterranean Tarts
Ingredients
- 3 tsp oregano
- 6 tsp extra virgin olive oil
- 6 tsp balsamic vinegar
- 6 slices tomato
- 1 sheet puff pastry
- salt & pepper
Instructions
- Add baking paper to a very large baking sheet pan/tray (make sure it is perfectly flat on the surface).
- From 1 puff pastry sheet you’ll be able to make ~6 tarts. Cut the puff pastry into squares.
- Add a pinch of oregano straight on the baking paper, then add the oil, balsamic vinegar, slice of tomato and the square of puff pastry.Repeat 6 times.
- Bake at 200C for 13-15 minutes.
- Once ready, leave the tarts to cool down a bit so the bottom will have time to harden up and it will be easier to flip them.When you flip the tart over, use a flat spatula and gently scoop it up, then flip over.