Savoury Upside Down Tart with Gluten Free Puff Pastry
Deliciousness in overload… This Savoury Upside Down Tart (with GLUTEN FREE Puff Pastry) is versatile to any ‘filling’. Make it with either shop-bought or homemade Puff Pastry… Eat hot or cold… And smile at the joy it brings.
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This (apparently) viral TikTok Upside Down Tart has just gone gluten free!
Welcome to the world of the puff pastry Savoury Upside Down Tart. With one delightful twist… THIS one is GLUTEN FREE and therefore safe for Coeliacs (Celiacs). Cooked upside down (the clue’s in the name) by baking the pastry over the fillings and then flipping after cooking to reveal its hidden deliciousness, the pastry bakes into crisp, flaky, buttery layers that audibly crunch and crinkle as they are cut.
I don’t take any creative credit for this one. The broad genre of Upside Down Tart apparently went viral on TikTok at some point in the relatively recent past. However, I got my inspiration from the wonderful (not gluten free) cook and blogger Dominic Franks (Instagram account: @dominthekitchen).
Either way… It’s a dish that NEEDS to be in your kitchen repertoire… So make or buy a batch of gluten-free puff pastry as quickly as possible and try it. My INCREDIBLE recipe for Gluten Free Puff Pastry is on this link.
What ‘filling’ goes on a Savoury Upside Down Tart?
When it comes to a Savoury Upside Down Tart, most ‘fillings’ work. Fish, meat, tofu, veg… plain, spiced, herbed… with cheese, without cheese, etc.
The only proviso is ensuring that fillings cook within the allotted pie oven time… And that if an ingredient is likely to release a lot of liquid (eg. mushrooms), you consider cooking them in advance of layering the pie. Personally, I don’t want a watery tart when it’s upturned, so I precook my mushrooms. Equally, I sometimes like my onions pre-fried for extra caramelisation. But the best thing is to experiment with what you fancy and use a bit of cook’s intuition along the way.
At the bottom of the post, I’ve shared two recipes that have become favourites here. The first, a Salmon, Prawn and Leek Upside Down Tart. The other is a Savoury Upside Down Tart with Vegetables.
Layer it upside down!
When making Upside Down Tart, you need to think upside down. Because the tart is flipped, the fillings must be layered from top to bottom. So… what’s on top of the tart after cooking should be layered on the tray first. That’s usually the eye-catching and colourful veggies, pieces of fish, meat, tofu, etc. along with any integral sprigs of herb.
Shop-bought or homemade puff pastry… what’s the best option for an Upside Down Tart?
For wheat-based pastry, I recommend shop-bought ready-rolled puff pastry all the way. And yes… You can use commercial gluten free ready-rolled puff pastry too. It’s quick and easy without the effort of making the pastry ahead of time.
BUT… (and it’s a big but)… If you want to be sure your puff pastry tart is buttery, flaky, super-crisp and up there with the best non-gluten free tarts, then I 100% recommend making your own. There is honestly no real comparison for flavour or texture.
The good news is that making your own gluten free Puff Pastry is not as hard as you might imagine. And I’ve done all the hard work for you in creating an absolutely INCREDIBLE Gluten Free Puff Pastry Recipe (using the more straightforward rough puff method).
Head over to my step-by-step Puff Pastry post for lots of advice and tips to help give you confidence.
Big tarts and small tarts
Upside Down Tarts (of any flavour), can be made in different sizes. Roll the full slab of puff pastry into one large tart that fills the baking tray…. Split it in two and make half-size versions… Or go mini and make individual tarts (around 4 to 6 per batch).
When cutting or trimming the rolled puff pastry, I recommend using a sharp pizza-cutting wheel as it cuts cleanly without tearing.
Tips for making Gluten Free Puff Pastry Upside Down Tarts
The Puff Pastry
- Homemade gluten free puff pastry gives the flakiest texture and buttery flavour.
- Don’t roll the pastry too thin. Around 3mm is good.
- Never scrunch and re-roll puff pastry because you’ll lose the layers.
- Roll the pastry on a well-floured surface to prevent sticking and lift frequently to check.
- Don’t worry about uneven edges… they give you more crispy pastry to enjoy. But if trimming, use a sharp pizza-cutting wheel as it cuts cleanly.
- Make sure the pastry stays cool and chill in the fridge before baking to ensure the butter flecks stay firm. Firm butter is crucial to a good puff!
- Use a hot oven at the start of the bake. This gives the pastry the best uplift and helps it layer. (The oven is turned down after 10 minutes to prevent burning).
- Cook until the pastry is very golden and puffed. Under-cooked Upside Down Tart may be soggy and collapse a little. Slightly ‘over’ cooked is better than undercooked.
The ‘fillings’
- Layer in an ‘upside down’ order as the tart will be flipped over. That is… put the ingredients for the top of the tart on the tray first!
- Distribute the fillings evenly so that everyone gets a bit of everything.
- Use a good, thick layer of filling… Upside down tart should be packed with delicious topping.
- Use ingredients with contrasting colours and textures for a more visually stunning pie.
- Think about the cooking time and desired texture of ingredients… If it helps to precook an ingredient, that’s fine!
- Don’t forget to season well… This can be done within the layers and/or after cooking and flipping. Again, anything goes… Spicy, herby, simple salt and pepper, sprinkled cheeses, crunchy nuts and seeds, etc, etc.
How to serve a Savoury Upside Down Tart
Savoury Upside Down Tarts can be eaten hot and straight from the oven, or cold in a picnic or lunch box.
They are perfect as a hand-held slice all on their own… Or can be served with a simple salad or potatoes and veg for a more substantial meal.
How to store leftovers and reheat
If you have any Upside Down Tart leftovers (or plan to eat the tart cold on a picnic or in a lunchbox), they should be stored wrapped in foil or an airtight container in the fridge. They will then be good for up to 3 days.
While a hot tart is best eaten just baked, you do have the option to reheat leftovers. Wrap them loosely in foil and pop them in a hot oven or air fryer (NOT the microwave). Reheat until piping hot and crisp (probably around 10 to 15 minutes in the oven at 200 C or 8 to 10 minutes in an air fryer).
Ready to make gluten free Puff Pastry Savoury Upside Down Tart?
I’ve shared TWO recipe options below for my favourite gluten free Savoury Upside Down Tarts:
- Upside Down Salmon, Prawn and Leek Tart
- Savoury Upside Down Puff Pastry Tart with Vegetables
They’re on SEPARATE recipe cards one after the other. I hope you love them! Either way, they should give enough inspiration to get you started on your own Savoury Upside Down Tart adventures. Do come back and let me know what variations you discover along the way.
Let me know if you have any questions and I’ll do my best to help. You can leave a comment at the bottom; email me (kate@glutenfreealchemist.com); or message me on social media (Instagram, Facebook, Pinterest).
If you’re a savoury pastry lover, be sure to check out my dedicated Gluten Free Savoury Pies and Pastries Index too! There are so many great bakes to choose from. Then for everything else, the main Gluten Free Recipe Index is a great place to start your gluten free kitchen journey.
It’s all shared with my love for FREE
Best wishes and happy baking
Upside Down Salmon, Prawn and Leek Tart with Puff Pastry
Key equipment
- large baking tray
Ingredients
Filling ingredients
- 1 tsp olive oil
- 1 to 2 tsp fresh chopped dill + a few sprigs to decorate
- salt & pepper (to season)
- 180 g fresh deskinned salmon fillet (cut into cubes)
- 80 g raw king prawns
- 110 g leek (washed and finely sliced and separated into rings)
- 4 to 5 tbsp Philadelphia cream cheese
Pastry and glaze
- 400 g puff pastry (GF) (approx. weight) – See Notes at the bottom for link to Gluten Free Alchemist Puff Pastry recipe. Or use ready-rolled commercial pastry.
- beaten egg or milk to glaze.
Instructions
- Line a large baking tray with baking paper.
- Arrange the ‘filling’ ingredients on the tray, starting with a drizzle of oil and then layering in an ‘upside down’ order of where you want them to appear on the pie when it’s turned over. (The ingredients are listed in the upside down order used in the photo).
- Set aside while the pastry is rolled.
- Take the prepared puff pastry and (on a well-floured surface) roll into a rectangle large enough to cover the filling plus an edge. (It doesn’t matter if it’s a bit ‘rough’ around the edges).
- Brush the base paper with cold water around the filling edge, then transfer the pastry (with the help of a rolling pin) and drape it completely over the filling.
- Use fingers or a fork to gently seal the edges to the wet paper.
- Place the uncooked tart in the fridge to chill for 20 to 30 minutes.
- Preheat the oven to 220 C (425 F).
- Once chilled, cut a couple of small slits into the pastry top (to let out steam) and brush the top with beaten egg wash or milk to glaze.
- Bake immediately at 220 C for 10 minutes, then turn the oven down to 200 C (400 F) and continue to bake for a further 20 to 25 minutes until puffed, crisp and golden.
- Remove from the oven and allow to cool for about 5 minutes on the tray before turning out onto a serving board.
- Remove the base paper to reveal the filling and sprinkle extra seasoning (to taste) and a few sprigs of fresh dill to garnish.
- Serve as it is or with new potatoes and veg or salad.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Savoury Upside Down Puff Pastry Tart with Vegetables
Key equipment
- large baking tray
Ingredients
Filling ingredients (all weights approximate and can be switched for alternative veg)
- olive oil
- 1 to 2 tsp dried Italian herbs (oregano/thyme/basil/etc)
- salt & pepper (to season)
- 70 g baby corn (cut in half lengthways)
- 1 small to medium red bell pepper (cut into flat chunks)
- 120 g asparagus tips
- 120 g mushrooms – sliced and pre-fried to remove excess liquid and left to cool completely
- 1 red onion – sliced and pre-fried and left to cool completely
- 4 to 5 tbsp Philadelphia cream cheese
Pastry and glaze
- 400 g puff pastry (GF) approx. weight – See Notes at the bottom for link to Gluten Free Alchemist Puff Pastry recipe. Or use ready-rolled commercial pastry.
- beaten egg or milk to glaze
Garnish and topping
- 2 tbsp grated Parmesan cheese (or alternative of choice)
- a few sprigs of fresh oregano to garnish
Instructions
- Pre-fry the mushrooms and onion (separately) in a small saucepan with a drop of olive oil and set aside to cool completely.
- Line a large baking tray with baking paper.
- Arrange the ‘filling’ ingredients on the tray, starting with a drizzle of oil and then layering in an ‘upside down’ order of where you want them to appear on the pie when it’s turned over. (The ingredients are listed in the upside down order used in the photo).
- Set aside while the pastry is rolled.
- Take the puff pastry and (on a well-floured surface) roll into a rectangle large enough to cover the filling plus an edge. (It doesn’t matter if it’s a bit ‘rough’ around the edges).
- Brush the base paper with cold water around the filling edge, then transfer the pastry (with the help of a rolling pin) and drape it completely over the filling.
- Use fingers or a fork to gently seal the edge to the wet paper.
- Place the uncooked tart in the fridge to chill for 20 to 30 minutes.
- Preheat the oven to 220 C (425 F).
- Once chilled, cut a couple of small slits into the pastry top (to let out steam) and brush the top with beaten egg wash or milk to glaze.
- Bake immediately at 220 C for 10 minutes, then turn the oven down to 200 C (400 F) and continue to bake for a further 20 to 25 minutes until puffed, crisp and golden.
- Remove from the oven and allow to cool for about 5 minutes on the tray before turning out onto a serving board.
- Remove the base paper to reveal the filling and sprinkle with extra seasoning (to taste), Parmesan (or other) cheese and a few sprigs of fresh oregano.
- Serve as it is or with new potatoes and veg or salad.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Puff Pastry Upside Down Tarts shared with
- What’s for Dinner with The Lazy Gastronome
- Full Plate Thursday #707 with Miz Helen’s Country Cottage
- Fiesta Friday #550 with Angie and The Not So Creative Cook
I went through the fridge and found puff pastry, cold beef, spinach, ginger, and mushrooms that needed using. Browsed the gluten free alchemist website for ideas and found this recipe. I added some shallots and pre-cooked those and the mushrooms with the ginger as advised, I piled the filling a bit thick but got away with it, followed preparation and cooking instructions and it came out perfect. Much easier to serve than a more ‘traditional’ type pie, plus you don’t have to bother with a base pastry, well worth trying. Might try it next time as a pizza.
Fabulous! Thank you Terry… It’s perfect for a fridge raid/leftovers purge. And yes… Making it as Pizza is delicious too 😆