Individual puff pastry tarts baked upside-down for a sticky, sizzling, flavor-packed surprise.
It’s a one-bite masterpiece: flaky, swicy, and visually stunning.
Ingredients
For the Tarts (makes 6):
1 sheet all-butter puff pastry, thawed and cut into 6 squares 
2 large shallots, peeled and sliced into rings 
100 g feta cheese, crumbled 
Olive oil or butter (for greasing)
Fresh thyme leaves (optional) 
For the Hot Honey:
4 tbsp honey 
½ tsp chili flakes 
1 tsp apple cider vinegar or lemon juice 
Instructions
Before the flip:
Picture golden tarts with glossy caramelized tops, layers of sweet shallot, warm feta, and the subtle sting of chili-honey drizzle.
Preheat & Prep
Preheat oven to 200°C (390°F). Lightly grease a 6-cup muffin tin with olive oil or butter.
Make the Hot Honey
In a small saucepan, warm the honey with chili flakes and vinegar until just bubbling. Remove from heat. Spoon about 1 tsp of hot honey into the bottom of each muffin cup.
Layer the Toppings
Add 2–3 rings of shallot on top of the honey. Sprinkle a generous spoonful of crumbled feta over the shallots.
Add the Puff Pastry
Place a square of puff pastry over each cup, tucking in the edges slightly. Use a knife to cut a small slit in the top to release steam.
Bake to Golden Perfection
Bake for 18–22 minutes or until the puff pastry is deep golden and crisp. Let cool for 3–5 minutes in the tin.
The Flip Reveal
Carefully invert the muffin tin onto a serving board or tray. Gently lift to reveal the upside-down tartlets. Drizzle with extra hot honey and garnish with thyme if desired.
Recipe Details
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 tarts
Difficulty: Easy
Why You’ll Love It
The flip is fun and fabulous, and the flavor combo is next-level addictive.
These individual tarts are perfect for parties, picnics, or impressing your followers with minimal effort.
Sweet, savory, spicy, and fl
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