Nicely complemented the other savories.

I finally got on the upside-down puff pastry bandwagon after over a year of it becoming viral, and I’ve got to say there’s every reason for it to have gotten as viral as it did because it’s super no frills, you get to re-use puff pastry scraps and you can get as creative as you want with what you have on hand. I suppose it might also serve as a metaphor for a world turned upside down, albeit not by any means in an appealing way.

The charming owner didn't really have a name for the tart but was very proud that it was his recipe. The tart was good but mixed with Genetto's charisma (he really is the Queen of Tarts), day made even brighter!

When BLBC unveiled this month’s Savory Puff Pastry challenge, I knew it was time to finally make this tart—long parked on my “to-try” list. It also gave me the perfect excuse to use up a lingering sheet of whole wheat puff pastry from November’s Indian Vegetable Curry Pie bake (another BLBC alumna). Layered with jammy caramelized onions, gently tart Pink Lady apple slices, and sharp Irish cheddar, this tart proves that even forgotten pastry can be revived into something satisfying—especially fitting for autumn, wherever you happen to be.

Fine-crust tomato tart with French basil and pesto

Roasted Apple, Shallot and Blue Cheese Tart Sweet, savory topping of sweet roasted apples and shallots scented with thyme and Mauri Gorgonzola atop a chewy crust of 3 flours.