Upside Down Tomato & Pesto Tarts

Upside Down Tomato & Cream Cheese Pesto Tarts

#recipe ⬇️

Welcome back to Upside Down Cooking and today I’m making these stunning Tomato & Cream Cheese Pesto Tarts.

• 1 x 320g sheets of ready-rolled puff pastry, roughly 35 x 23cm
• Olive oil
• Balsamic vinegar
• Salt and pepper
• 3 large heirloom tomatoes – cut into thick slices
• 80g pine nuts
• 1 bunch fresh basil leaves
• 75g cream cheese – I use @paysonbrettan
• Olive oil
• 1 egg, beaten

You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk ), lined with baking parchment

Preheat the oven to 220°C (200°C fan/425°F/Gas 7)

Place the pine nuts into a dry frying pan and onto a medium heat. Roast for about 5 minutes shaking regularly to avoid burning. Once they’re golden, set aside.

Drizzle the entire baking sheet with oil and a sprinkling of balsamic vinegar, season well with salt and pepper. Lay the tomato slices, slightly overlapped, onto the baking tray in 3 rows, leaving equal gaps between each row. Set aside.

Make the cream cheese pesto by adding the pine nuts, fresh basil, olive oil and cream cheese to a blender. (Add a peeled garlic clove here if so desired.) Whizz to a fine paste.

Unroll the pastry sheet and divide it into 3 equal rectangles. Slather each rectangle with the cream cheese pesto leaving a narrow boarder all the way round.

Drape the pastry, pesto side down over the tomatoes. Push the edges down and seal them to the baking tray with a fork. Score the top of each puff with a with a sharp knife and then
brush with egg.

Bake for 30 mins or until golden and risen. Allow to sit for 5 mins before placing a board on top and carefully flipping over.

#upsidedown #pastry #viralvideos #tomato #summerfood

Welcome back to Upside Down Cooking and today I’m making these stunning tomato and cream cheese pesto tarts. I’m layering heirloom tomatoes onto an oiled baking sheet and then creating the most wonderful cream cheese pesto with roasted pine nuts, fresh basil, olive oil, and cream cheese, which gets slathered onto puff pastry and draped over the tomatoes. I brush the tarts with egg wash and bake them until beautifully bronzed. We then flip the whole lot over as we pray to the gods of summer sunshine and warmth that couldn’t come soon enough to reveal the upside down tomato and cream cheese pesto tarts of joy. [Music]