Name: Upside-Down Pepperoni Puff Pastry Tarts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 18 slices pepperoni; 6 garlic cloves, crushed (or use confit garlic); 3/4 cup pizza sauce (or crushed tinned tomatoes); 1 teaspoon salt; Good grind of black pepper; 1 cup grated mozzarella; 1 sheet ready-rolled puff pastry; 1/4 cup grated parmesan; A handful of fresh basil leaves, chopped; 1 tablespoon sweet chilli jam; 1 egg, for egg wash

Imagine crispy, golden puff pastry packed with melty mozzarella, spicy pepperoni, and garlicky tomato sauce—then flipped upside down to reveal a gorgeous, caramelized top. This Upside-Down Pepperoni Puff Pastry Tarts Recipe is absolutely my go-to for quick gatherings or a fun lunch that feels special without the fuss.

Four small square puff pastry pizzas are laid out on white parchment paper on a white marbled surface. Each pizza has a golden-brown, flaky crust that looks crisp and slightly uneven at the edges. Three pizzas have a vivid red tomato sauce spread on top, covered with melted, speckled golden cheese and garnished with fresh green basil leaves scattered unevenly. The fourth pizza on the top left has no visible tomato sauce but is topped with bubbly baked cheese and a golden brown surface. Small pieces of green herbs are sprinkled around the edges on the parchment. In the top right corner, a honey dipper with some honey drips lies on the marbled surface, and in the lower left corner, a white bowl with black and white decorative edges holds a dark chunky sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Upside-Down Pepperoni Puff Pastry Tarts Recipe
Top Tip
How to Serve Upside-Down Pepperoni Puff Pastry Tarts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Upside-Down Pepperoni Puff Pastry Tarts Recipe

Why You'll Love This Recipe

This upside-down puff pastry tart is one of those kitchen hacks that feels fancy but couldn’t be easier. I love sharing this recipe because it’s always a crowd-pleaser, and the idea of flipping the tart feels like a little magic moment right before you dig in.

Easy prep: Minimal ingredients and simple assembly, so you can throw these together even on a busy weeknight.
Perfect crispy base: Turning the tarts upside down prevents soggy bottoms, giving you all the crunch you want in puff pastry.
Flavor-packed: That garlicky, mozzarella, pepperoni combo is basically your favorite pizza in a golden, flaky package.
Versatile snack or meal: Great for parties, quick lunches, or even as a fun appetizer when entertaining friends.

Ingredients & Why They Work

Every component in this Upside-Down Pepperoni Puff Pastry Tarts Recipe plays a part in creating those layers of flavor and texture. Using ready-rolled puff pastry keeps things super simple, while fresh garlic and basil add that authentic homemade touch without extra effort.

Flat lay of fresh bright red pepperoni slices arranged in a neat stack, several whole garlic cloves with smooth white skin, a small white ceramic bowl filled with rich red pizza sauce, a small white bowl containing fine white salt crystals, a small white bowl holding coarse black peppercorns, a small white bowl heaped with shredded mozzarella cheese, a sheet of golden raw puff pastry folded flat, a small white bowl filled with grated pale yellow parmesan cheese, a handful of fresh vibrant green basil leaves, and a small white bowl with glossy deep red sweet chilli jam, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pepperoni slices: They bring that salty, spicy kick and crisp up beautifully under the pastry once flipped.
Garlic cloves: Crushing fresh garlic or using confit garlic infuses the filling with mellow garlicky warmth.
Pizza sauce: Whether you choose prepared sauce or crushed tomatoes, it creates a juicy base that keeps the filling lush.
Salt and black pepper: Essential for seasoning the sauce and balancing all the flavors.
Mozzarella cheese: Grated mozzarella melts into gooey, cheesy perfection inside the puff pastry.
Ready-rolled puff pastry: The golden, flaky shell is key for that irresistible texture and ease of assembly.
Parmesan cheese: Sprinkled on top before baking, it adds a beautiful nutty crunch to the crust.
Fresh basil leaves: Chopped and scattered at the end for a fresh burst of herbaceous brightness.
Sweet chili jam: The unexpected sweet-spicy drizzle that ties the tart together with a delicious zing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up the fillings with this technique, so don’t hesitate to make the Upside-Down Pepperoni Puff Pastry Tarts Recipe your own. Feel free to swap pepperoni for other cured meats or add veggies, depending on what you have on hand or your mood.

Variation: I’ve tried adding roasted red peppers and black olives for an extra Mediterranean twist, and it was just as delicious—feel free to experiment!
Dietary adjustment: Use a vegetarian pepperoni alternative or extra veggies if you want a meat-free option that still satisfies.
Spicy upgrade: For some heat, sprinkle a pinch of chili flakes into the sauce or on top before baking.

Step-by-Step: How I Make Upside-Down Pepperoni Puff Pastry Tarts Recipe

Four uncooked rectangular pastries are arranged in two rows on a parchment-lined baking tray. Each pastry has a light golden dough base with uneven edges and is topped with a thick layer of white grated cheese that looks soft and slightly chunky. The cheese covers most of the dough surface but varies in thickness from patchy to dense across the pastries. The baking tray is set on a white marbled surface with sunlight casting distinct shadows across the scene, emphasizing the texture of both the dough and the cheese. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Pepperoni and Garlic Base

First, preheat your oven to 200°C (400°F) fan and get a baking tray lined with parchment paper. I divide the 18 pepperoni slices into six groups of three, placing each cluster on the tray. Next, I scatter a crushed garlic clove (fresh or confit) on top of every pepperoni pile. This step is simple but sets the foundation for that deep, roasted garlic flavor that mingles beautifully with pepperoni during baking.

Step 2: Add the Sauce and Cheese Layers

Mix the pizza sauce or crushed tomatoes with salt and black pepper, then spoon some on top of each pepperoni-and-garlic mound. Follow with a generous scattering of grated mozzarella. I always make sure there’s enough cheese to get that gooey, melty effect, but not so much that it leaks out and burns.

Step 3: Cover with Puff Pastry and Seal

Unwrap your puff pastry sheet and cut it into six rectangles sized just right to cover each pepperoni mound. Make sure they’ll fully encase the filling when you press the edges down—that’s crucial to keep everything neat and prevent leaks. Place each pastry piece over the filling, pushing down gently to seal the edges with your fingers into a nice little package.

Step 4: Brush, Sprinkle, and Bake

Whisk an egg for an egg wash and brush it all over the puff pastry to get that wonderful shiny, golden finish. Then sprinkle grated parmesan on top for an extra punch of flavor and a gorgeous crust. Slide the tray into your preheated oven and bake for about 20 minutes, until the pastry is deep golden and wonderfully crisp.

Step 5: The Big Flip and Finishing Touches

Once the tarts come out of the oven, it’s time for the magic moment. Carefully flip each tart over using a spatula or fish slice so the pepperoni and cheesy filling is on top. Drizzle with sweet chili jam and scatter fresh chopped basil all over. The contrast of sweet, spicy jam with the basil’s brightness is what takes these tarts from great to unforgettable.

Top Tip

After making this Upside-Down Pepperoni Puff Pastry Tarts Recipe several times, I’ve learned the little details that really help it shine. These tips ensure you get that perfect crisp crust and hearty filling every time.

Don’t overload the filling: It’s tempting to heap on sauce and cheese, but too much will make the pastry soggy or cause leaks during baking.
Seal those edges well: Press the puff pastry edges down firmly to keep all the delicious juices inside and avoid any mess inside your oven.
Use fresh ingredients for best flavor: Fresh garlic and basil make a noticeable difference, providing a bright, authentic taste compared to dried herbs or powders.
Flip carefully but promptly: When you take the tarts out, flip them fairly quickly while still hot to keep the filling warm and oozy.

How to Serve Upside-Down Pepperoni Puff Pastry Tarts Recipe

pepperoni puff pastry - Serving Suggestion

Garnishes

I swear by fresh chopped basil for this recipe—it adds a fresh, herbal note that cuts through the richness beautifully. Sometimes I also sprinkle a little chili flake on top for extra heat, and a tiny drizzle more of the sweet chili jam if I’m feeling indulgent.

Side Dishes

These tarts pair wonderfully with a crisp green salad with a tangy vinaigrette. I often serve them alongside roasted veggies or even a simple arugula salad tossed with lemon and parmesan to balance the hearty pastry.

Creative Ways to Present

For parties, I’ve lined a wooden board with parchment paper and arranged the tarts flipped side up with bowls of chili jam and fresh herbs for dipping and decorating. They also look amazing stacked in a pretty basket lined with a colorful napkin for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover tarts keep really well in an airtight container in the fridge for up to 2 days. I always cover them loosely with foil before storing to help the pastry maintain some crispness.

Freezing

If you want to make these in advance, you can freeze them either baked or unbaked. Wrap each tart tightly and freeze for up to a month, then thaw in the fridge before reheating. Baking from frozen adds a few extra minutes in the oven.

Reheating

To reheat, I find that popping the tarts in a hot oven (around 180°C/350°F) for 8–10 minutes works best to restore the crispiness without drying out the filling. Avoid microwaving as it can make the pastry soggy.

Frequently Asked Questions:

Can I make these tarts ahead of time?

Yes! You can assemble the tarts a few hours ahead and keep them covered in the fridge before baking, or freeze them raw and bake later for fresh results.

What if I don't have sweet chili jam?

You can substitute sweet chili jam with a drizzle of honey mixed with a little sriracha or hot sauce for a similar sweet-spicy finish.

Can I use regular tomatoes instead of pizza sauce?

Absolutely! Crushed tinned tomatoes seasoned with salt and pepper work just as well and give you control over the sauce's flavor.

How do I prevent soggy pastry?

The upside-down method really helps here—by baking the filling-covered side down, the puff pastry stays crisp. Also, don’t overload with sauce, and be sure to seal the edges tightly to lock moisture in the filling, not the crust.

Final Thoughts

This Upside-Down Pepperoni Puff Pastry Tarts Recipe has truly become a favorite in my kitchen because it feels like a mini celebration in every bite—so much flavor, little effort, and a fun technique that surprises everyone. I can’t recommend giving it a try enough, whether you’re cooking for yourself or sharing with friends. Trust me, you'll be hooked after that first crispy, cheesy bite!