Upside Down Savoury Tartlets

Red Onion and Thyme

Tomato Basil and Roasted Pepper

Red Onion and Thyme
Preheat the oven to 190^oC. Line 2 baking sheets with baking paper.

Evenly space the 4 sprigs of thyme down in the middle of each corner on the baking tray. Drizzle with olive oil, sprinkle with brown sugar and then seasoning to taste. 

Cut the onion into 4 quarters keeping the bottom end intact. Cut into slices and place 4 slices on each sprig of thyme. Cut the pastry into 8 squares and spread each square with cream cheese, leaving a 1cm border around the edges. Place closely together over the onions to enclose. Press edges down with your fingers to seal.

Brush with egg wash and bake for 15 - 20 minutes until golden and puffed.

Carefully turn over and drizzle with balsamic glaze.

Finish with a few sprigs of thyme. 

Tomato Basil and Roasted Pepper
Preheat the oven to 190^oC. Line 2 baking sheets with baking paper.

Drizzle the olive oil evenly over the baking tray. Sprinkle with salt and pepper.

Cut the tomatoes into thick slices and pat dry with a paper towel. Place on the baking tray and spread pesto on top of each slice of tomato. Top the tomatoes with a sprinkle of mozzarella.

Cut the pastry into 8 squares and spread each square with cream cheese, leaving a 1cm border around the edges. Place closely together over the tomatoes to enclose. Press edges down with your fingers to seal.

Brush with egg wash and bake for 15 - 20 minutes until golden and puffed.

Carefully turn over and drizzle with balsamic glaze.

Finish with a few basil leaves.