Upside-Down Tuna Puff Pastry Tarts

Crisp puff pastry squares baked upside-down over piles of cheddar, dill pickles, and a creamy dill-caper tuna salad, then flipped for melty, golden, savory tarts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the oven and tuna: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, diced shallot, capers, fresh dill, and lemon juice.

Step 3

Season with a pinch of salt and black pepper, then mix well with a fork until thoroughly combined.

Step 4

Mix about 1/4 cup of the grated cheddar directly into the tuna salad.

Step 5

Build the upside-down layers: Drizzle 4 distinct patches of olive oil onto your parchment paper, keeping them spaced well apart.

Step 6

Sprinkle a small pinch of fresh dill and black pepper over each oiled spot.

Step 7

Divide most of your remaining grated cheddar cheese into 4 piles over the oil.

Step 8

Place 3 to 4 pickle slices directly on top of each cheese pile.

Step 9

Spoon a generous portion of the tuna salad mixture over the pickles, then top with any remaining cheese.

Step 10

Cover and bake: Unroll your sheet of puff pastry and cut it into 4 equal squares large enough to easily drape over your tuna piles.

Step 11

Place a pastry square over each tuna mound, gently pressing the edges down onto the parchment paper to enclose the filling.

Step 12

Brush the top of each pastry square evenly with the beaten egg wash.

Step 13

Bake for 15 minutes, then lower the oven temperature to 325°F (160°C) and bake for an additional 10 minutes until the pastry is puffed and deeply golden brown.

Step 14

Flip and serve: Remove the baking sheet from the oven and let the tarts rest for 5 minutes so the melted cheese sets slightly.

Step 15

Slide a wide spatula firmly underneath each tart, then flip and serve.