Upside Down Puff Pastry Tarts with Turkey Leftovers
Prep Time: 15 minutes
Chill Time: 15 to 30 minutes
Cook Time: 22 to 26 minutes
Servings: 4 individual tarts
For the Filling
- 1 cup leftover turkey, roughly chopped
- 1 cup leftover roasted vegetables (carrots, Brussels sprouts, onions), roughly chopped
- 1/4 cup frozen peas
- 3/4 cup leftover gravy, plus more for serving
- 1/2 cup leftover stuffing, crumbled
- Salt and pepper to taste
For the Pastry
- 1 sheet frozen puff pastry, thawed in the fridge
- Neutral oil, for brushing the parchment
- 1 egg, lightly whisked
For Finishing
- Mashed potatoes
- Cranberry sauce
- Fresh parsley or chives, finely chopped (optional)
Prepare the oven and pan
Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly brush the parchment with oil.
Form the Tarts
Divide the leftover turkey, roasted vegetables and peas into four compact rectangular mounds on the prepared sheet pan, leaving space between each mound. Spoon a little gravy over each mound, then add some stuffing and season lightly with salt and pepper.
Prepare the Puff Pastry
On a lightly floured piece of parchment, roll the puff pastry into a 10 by 13-inch rectangle. Cut into four equal rectangles and place one over each mound of filling, pressing gently around the edges so the pastry seals to the baking sheet.
Chill for Maximum Puff
Refrigerate the tray for 15 to 30 minutes. For a faster option, freeze the tray for 10 to 15 minutes. Cold filling and cold pastry help the pastry puff properly. Avoid baking at room temperature.
Score and Egg Wash
Lightly score the tops of the pastry with 2 or 3 shallow lines. Brush with the whisked egg.
Bake
Bake at 400°F until the pastry is puffed and golden.
- From chilled: 22 to 25 minutes
- From frozen: 23 to 26 minutes
Check on the earlier side to prevent over-browning.
Flip and finish
Let the tarts rest for 1 to 2 minutes. Flip each one onto a plate so the filling side is facing up. Add a scoop of mashed potatoes and a spoonful of cranberry sauce. Pour warm gravy over the mashed potatoes and garnish with herbs if you like. Serve with extra gravy on the side.
Recipe courtesy of James Synowicki / Zimmy’s Nook
