Upside Down Antipasti Tart

Cooking time
Serves4-8 people
Upside Down Antipasti Tart

Inspired by Italian antipasti. Perfect for picnics. With crisp and crunchy pastry guaranteed. This Upside Down Antipasti Tart is baked in the oven with the puff pastry laid on top. When it's baked, you flip it over to reveal a bright layer of roast Med veg. Top with feta and thyme. Slice and serve.


  • 1 aubergine
  • 1 courgette
  • 1 red pepper
  • 250g cherry tomatoes
  • 1 red onion
  • 320g sheet ready-rolled puff pastry
  • 100g rose harissa pesto
  • A handful of thyme
  • 2 tbsp artichoke leaves
  • 1 egg
  • 100g feta

Prep: 25 mins | Cook: 50 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the aubergine and chop it into 1cm-thick slices. Trim the courgette and chop it into 2cm-thick chunks. Halve the pepper and scoop out the seeds. Chop it into 2cm-thick slices. Peel and thickly slice the red onion.
2. Tumble the veg into a roasting tin, along with the cherry tomatoes. Drizzle over 2 tbsp olive oil. Season with salt and pepper and toss to coat. Spread the veg out in a single layer. Roast for 30 mins, turning the veg over halfway through. The veg should be tender and lightly browned.
3. While the veg cook, take the pastry out of the fridge. Spread the rose harissa pesto over the pastry, leaving a small border around the edge. Pick the thyme leaves off 2-3 sprigs.
4. Remove the veg from the oven. Scoop the veg into the middle of the tin and scatter over the thyme and artichoke leaves. The veg should form a rectangle that's a little smaller than your sheet of puff pastry. Drizzle a little extra oil around the edge of the veg, where the pastry will touch the tin.
5. Carefully drape the pastry, pesto-side-down, over the veg. Tuck the edges around the veg to create a crust. Crack the egg into a bowl and beat it with 1 tbsp water to make an egg wash. Brush that all over the pastry. Score a few shallow slashes into the pastry to let any steam escape. Bake for 20 mins till the pastry is golden, crisp and slightly puffed up.
6. Remove the tin from the oven and leave to cool slightly. Loosen the edges of the pastry with a spatula. When ready to serve, place a board on top of the tin and confidently flip the tart over. It will fall out onto the board. Crumble over the feta and serve.
7. Eat Me, Keep Me
Any leftover tart will keep in the fridge for up to 3 days. You can gently reheat it in the oven for 10-15 mins.
8. Pack It Up
If taking this tart on a picnic, leave it in the tin after removing it from the oven and loosely cover with foil when cooled. It will travel really well and the pastry will stay crisp this way. Remember to take a board to flip it out onto. Take your feta in a little tub to top the tart once you've turned it out.
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