Puff pastry gave the most this year.
We love sharing recipes on our social platforms and it’s always fun to see what our readers engage with the most. With over 112K likes on TikTok and close to 300K likes on Instagram, this year you loved our take on the viral upside-down puff pastry trend: upside-down tomato puff pastry with basil cream cheese.
From the comments, we gathered that you appreciated the simplicity, but also how beautiful the results were. We agree and we’re happy to share more about it in this ode to our #1 recipe on TikTok.
Why (We Think) This Recipe Was #1
We’re strapped for time, but still want beautiful, delicious food on our tables. We also love a good hack that makes us look smart. This recipe accomplishes all of that. Puff pastry instantly elevates the dish, but since it’s pre-made, requires no extra effort on your end.
Most of us can handle slicing some tomato and basil and enjoy that epically-delicious flavor combo. Finally, building the tarts “upside-down” is a uniquely fun technique, and the resulting “flip” is a big reveal that makes us feel like we did something special. Basically, this is a recipe that makes you (and your belly) happy, and we’re guessing that’s why it went over so well.
Here’s How To Make It
You already know it’s simple, but here’s how to make these tarts in a nutshell.
- Combine 4 ounces softened cream cheese with 1 teaspoon Italian seasoning and 2 tablespoons chopped fresh basil and set aside. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Drizzle a small amount of olive oil in six, evenly-spaced circles on the baking sheet and sprinkle with salt and black pepper. Top each with 1/2 teaspoon grated parmesan cheese then cover with 1 tomato slice.
- Roll out thawed, frozen puff pastry on a lightly floured surface and cut into six, equal-sized rectangles. Spread 1 to 2 teaspoons of cream cheese mixture in the center of each piece of puff pastry and cover the edges in egg wash (an egg beaten with a couple teaspoons of water).
- Place the puff pastry pieces, cream cheese-side facing down, to cover the tomato. Press the edges into the pan with the tines of the fork then, poke holes in the top of the pastry to prevent it from rising too much. Brush the pastry with egg wash then bake until the tops are golden-brown, about 10 to 15 minutes.
- Remove from the oven, then flip and garnish with more grated parmesan, thinly sliced fresh basil, and a drizzle of olive oil.
Other Twists
This recipe is easy to play with and customize. For example, we came up with a delicious banana Nutella version and even did a take on a toaster strudel. Other savory options could include swapping tomatoes for summer squash or very thinly sliced winter squash such as acorn or butternut.
Use thinly sliced sage or fresh thyme leaves in place of basil and swap goat cheese or feta for the parmesan. Or try a completely different flavor profile by using thinly sliced onion and sweet potatoes tossed with curry powder and finished with lemon juice and plain yogurt.
Tips for Making These Puff Pastries
Slice it thin: Whatever vegetable you choose, keep the slices thin, no more than 1/4-inch thick. This ensures your vegetables will end up tender and fully cooked.
Let it sit: If you choose tomatoes or other vegetables with a high moisture content (zucchini, eggplant, etc.), consider slicing them, seasoning them with salt, and placing them on a clean towel. This will help remove some of the moisture, preventing soggy tarts.
Try cooked vegetables or fruit: If you have leftover vegetables or cooked fruit (think apples, pears, cranberries, etc), give them a try! Spread them out in an even layer instead of in a heaping pile, to ensure that the dough and vegetables cook at the same rate.
