Fig & Feta Upside-Down Puff Pastry Tarts

1Position the oven rack in the top position. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

2Gently roll each piece of puff pastry (2 pieces are included in each package) to 10 x 12 in. (25 x 30 cm). Using a 3 in. (8 cm) cookie-cutter (or same diameter bowl), cut 12 rounds from each piece. Chill the 24 pastry rounds while completing next steps.

3Remove stems and slice each fig into 4 cross-wise rounds. Peel and slice shallots into thin rings (at least 24 rings). Set aside.

4Spacing 3 in. (8 cm) apart, spoon twelve 1/2 tsp (2 mL) dollops of honey onto each parchment-lined sheet. On top of each honey dollop, layer on ¼ tsp (1 mL) thyme leaves, pinch of pepper, a shallot ring (or more if smaller), 1 tsp (5 mL) crumbled feta cheese and a fig slice.

5Lay a pastry round over each pile of fillings. Gently press the edges of the pastry down and around the fillings to “cup” them. Crimp the edges of the pastry with a fork; pressing down gently to adhere the pastry to the parchment paper – avoid any gaps that might allow honey to leak out. Fork beat the egg with 1 tbsp (15 mL) water. Brush pastry with the egg wash.

6Bake 20 to 22 min. on top rack, or until puffed and golden brown. Remove from oven, leaving tarts undisturbed on the sheets to cool 3 to 5 min. before turning over. Garnish tarts with remaining thyme leaves and crumbled feta. Drizzle with balsamic glaze. Transfer to platter and serve warm.