Hello ladles and jelly spoons! 😄
It’s Timothy Dowd here, reporting straight from the home kitchen where things got a little warm, a little crispy, and a whole lotta tasty.
Tonight’s culinary caper? A Grilled Vegetable Puff Pastry Tart—but with a twist. It’s upside-down. It’s golden. It’s cheesy. And it’s ridiculously easy to pull off. Let’s get into how this magical veggie puff came to be…
The Players: Veggies & Spice
I grabbed a trio of colorful peppers (because why not go full rainbow?), onions, cabbage, and juicy tomatoes. A quick dice, toss in olive oil, and boom—time for seasoning. I used my faves: Canarian adobo, some salt and pepper, and a bit of Maggi 3, which is just fancy paprika really.
Now here’s where things get clever…
The Plancha Play
I cooked the onions separately on a plancha—that’s a flat-top grill, perfect for getting those golden, caramelized edges. Shaped them in an oblong pattern, which is important because that’s going to be the top of the tart when it’s flipped later.
Then the rest of the veggies got piled on, and under the grill they went—just 8–10 minutes till they started to brown.
Puff Pastry: Store-Bought & Stress-Free
I went with a ready-made square puff pastry (because life’s too short to make it from scratch midweek). While the veggies grilled, I beat an egg in the same bowl I used for tossing the veg—less mess, more smugness 😏.
Puff pastry got draped over the veggies, brushed with egg wash, and into the oven it went at 220°C.
Flip It Real Good
Now the fun part. Once baked to golden perfection, I carefully flipped the whole pan onto a board. Just be careful—gravity is sneaky. Then came the cheddar cheese shower and a dusting of fresh parsley (or cilantro if you’re Christine, who insists it’s better). Final touches? Aioli, chili flakes, and a splash of piri piri.
Final Verdict?
Absolutely fantastic. Crunchy, spicy, a little creamy, a little cheesy—it’s the perfect vegetarian main or side dish with flair. Plus, it looks fancy even though it’s super simple.
So if you’re looking for something impressive yet unfussy, give this upside-down veggie puff tart a whirl. Trust me — your taste buds will be doing a happy little cha-cha 💃.
Until next time, keep cooking with love (and a bit of paprika),
📝
Grilled Vegetable Puff Pastry (Upside-Down Tart Style)
👨🍳 Recipe by: Timothy Dowd
🍽️ Serves: 2–4
🕒 Total Time: ~45 minutes
🔥 Difficulty: Easy
🌽 Ingredients:
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced into rings
- A handful of shredded cabbage
- 2 tomatoes, cut into eighths
- 1 sheet of square puff pastry (store-bought)
- 1 egg (for egg wash)
- Olive oil
- Favorite spices (recommended: Canarian adobo, salt, pepper, Maggi 3 / paprika blend)
- Optional toppings:
- Grated cheddar cheese
- Fresh parsley or cilantro
- Aioli
- Chili flakes
- Piri piri sauce
🔥 Instructions:
- Prep the Veggies:
- In a large bowl, toss the sliced peppers, cabbage, and tomatoes with olive oil and spices.
- Set onions aside for separate grilling.
- Grill Onions First:
- Place onion rings on a plancha (flat grill pan) in an oblong shape — this will be the top of the tart once flipped.
- Add Remaining Veggies:
- Layer the oiled, spiced veggies on top of the onions.
- Grill for 8–10 minutes, until they begin to brown.
- Preheat Oven to 220°C (428°F).
- While the veggies are grilling, prep your puff pastry and beat the egg.
- Assemble the Tart:
- Once the veggies are grilled, remove from heat.
- Lay the puff pastry directly over the veggies in the grill pan.
- Brush the top of the pastry (which will become the bottom!) with egg wash.
- Bake:
- Place the entire pan in the oven and bake for ~20 minutes or according to puff pastry instructions, until golden and crisp.
- Flip and Finish:
- Carefully place a board over the pan and invert the tart.
- Top with grated cheddar and herbs (parsley or cilantro).
- Serve warm with aioli, chili flakes, and piri piri sauce if desired.
🧄 Pro Tips:
- Reuse the veggie bowl for your egg wash to save on cleanup.
- Use square pastry for better fit and even browning.
- Watch carefully when flipping — the tart may slide!