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Upside Down Mediterranean Tarts.

Servings 6 tarts
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 35 minutes

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.

Notes

Once ready you can add some extra toppings:
 I drizzled some more balsamic vinager and added a tsp of pesto.
Toasted pine nuts or shaved Parmesan cheese would also be lovely.
Tip: They are best once warm but still delicious from cold. Eat straight away but if you have left over I have heated up them in the air fryer for 2-3 minutes before serving  (you can also use the oven). 
I prefer them warm, so the pastry is nice and flaky/crispy
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: partyfood, puffpastry, tomatoes