If you need an easy but impressive appetizer, these Peach and Burrata Upside Down Puff Pastries are the answer.
This recipe is inspired by the viral Upside Down Puff Pastries that took instagram by storm a few years ago.
Juicy peaches get encased in a piece of putt pastry that bakes upside down to create a perfect bite of soft peaches and crispy puff pastry shells.
Ingredients
- Puff pastry: Look for an all-butter puff pastry. The best one I've found so far is this French brand. I've found it at Kroger and Whole Foods. When in season (fall/winter) the Trader Joe's puff pastry is superb. The puff pastry should be thawed (2-3 in advance in the fridge).
- Peaches: Pick peaches that are ripe but not mushy. When you touch them they should be firm but give in a bit when you poke them with your fingers.
- Burrata: The combination of sweet peaches with creamy burrata is irresistible. I buy mine at ALDI or TJ's.
- Honey: Use honey that is easy to drizzle on top of these tarts such as Wildflower honey. Thicker varieties such as Manuka would not work well here.
- Thyme: This fresh herb goes so well with the honey and peaches. Adds earthy flavor without being overwhelming.
- Flaky sea salt: This finishing salt adds flavor and texture. My favorite brand of flaky sea salt is Maldon.
Step by step instructions
Step 1: Cut the peaches
Slice the peaches in half and remove the pit. Using a sharp serrated knife cut each half into thin slices.
Step 2: Cut the puff pastry
Cut the puff pastry sheet into even sized squares. I cut mine into 8 equal size pieces. The Dufour puff pastry comes folded in 4 sheets. You can make them smaller if you want to get 16 pieces.
Gently press the squares of puff pastry down and use a fork to seal them.
Step 3: Bake the puff pastry tarts
In a sheet pan place the peaches and cover them with the cut puff pastry sheet. Bake until golden brown.
Baking time may vary from oven to oven. I like to add a base time and keep an eye on them for the last 5 minutes until they look how I want. I also rotate them in the oven a couple of times to make sure they bake evenly.
Step 4: Add the burrata
Cut the burrata ball to reveal the creamy filling and add a small piece of the outer casing and filling on top of the tart while still warm.
Step 5: Garnish
Drizzle the tarts with the honey and thyme leaves. Sprinkle with flakey salt and enjoy.
Peach and Burrata Upside Down Puff Pastries
Equipment
- 1 baking sheet
Ingredients
- 14 oz puff pastry 1 box, Dufour brand preferred
- 2 peaches halved, pitted and sliced.
- 8 oz burrata 2 balls
- 4 tablespoons honey
- 4 thyme sprigs use the leaves only
- 1 teaspoon flaky salt Maldon brand preferred
Instructions
- Thaw the puff pastry according to package instructions. Once thawed preheat oven to 400°F (200°C).
- Prepare a baking sheet with parchment paper.
- Slice the peaches in half and remove the pit. Using a sharp serrated knife cut each half into thin slices.2 peaches
- Cut the puff pastry into 8 equal size rectangles. I cut each sheet of puff pastry in half to get 8 equal size pieces.14 oz puff pastry
- Place 3-4 peach slices and top with a sheet of puff pastry to cover. Gently press down, use a fork around the edges to seal and repeat with the remaining peaches and puff pastry squares. Leave about ½ inch space in between each tart.
- Bake for 15 minutes, rotating the baking sheet half way. If needed add more time in 2 minute increments until the puff pastry is golden brown. I baked for 20 minutes.
- With a spatula place the puff tarts on a platter peaches side up.
- Cut the burrata balls into 4 pieces and place them of top of the warm peaches.8 oz burrata
- Drizzle with honey and garnish with thyme and flake sea salt.4 tablespoons honey, 4 thyme sprigs , 1 teaspoon flaky salt
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