Italian-Style Upside-Down Puff Past


Main Dish
Italian-Style Upside-Down Puff Pastries

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    Take the viral upside-down puff pastry trend and turn it on its head by adding prosciutto, arugula, tomato and avocado as toppers to these open-faced sandwiches.

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    Servings and Ingredients

    Serves 4
    1 That’s Smart! large egg
    1 tsp. water
    ¾ c. tightly packed baby arugula
    1 tsp. Gustare Vita olive oil
    ⅛ tsp. coarsely ground Hy-Vee black pepper
    1 (13.2-oz.) pkg. refrigerated puff pastry dough
    2 tbsp. Stonewall Kitchen roasted garlic aioli
    24 (¼-in.-thick) Roma tomato slices (about 3 tomatoes)
    2 (3-oz.) pkg. Culinary Tours prosciutto, torn into bite-size pieces
    1 medium avocado, seeded, peeled and sliced ¼-in. thick

    Things To Grab

    • 2 large rimmed baking pans
    • Hy-Vee canola cooking spray
    • Whisk
    • Small bowl
    • Medium bowl
    • Sharp knife
    • Fork
    • Wire cooling rack
    • Cutting board


    1. Place 2 oven racks in center of oven; preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; lightly spray with cooking spray and set aside. Whisk together egg and water in a small bowl; set aside. Place arugula in a medium bowl. Add olive oil and pepper; toss to coat and set aside.

    2. Unroll puff pastry dough sheet. Cut pastry sheet into 8 (5x3¾-in.) rectangles. Spread aioli on top of puff pastry rectangles.

    3. Slightly overlap 3 tomato slices in a triangle shape on prepared pan. Repeat with remaining tomato slices, spacing the tomato triangles about 1½-in. apart on the prepared pans. Place a pastry rectangle, aioli side down, on top each tomato triangle. Pierce puff pastry rectangles in center several times with a fork.

    4. Brush puff pastry rectangles with egg mixture. Divide prosciutto into 8 small bundles; place 4 bundles in each baking pan around pastry rectangles, but not touching pastries.

    5. Bake pastries on the 2 center oven racks for 15 to 20 minutes or until golden brown, switching baking pans on racks halfway through. Remove pastries from baking pans using a large spatula; place pastries on cooling racks with tomato sides up. Transfer prosciutto bundles to a cutting board and coarsely chop.

    6. To serve, top puff pastries with arugula mixture, prosciutto and avocado slices.

    Nutrition facts


    590 Calories per serving

    Amounts Per Serving

    • Total Fat: 37g
    • Cholesterol: 80mg
    • Sodium: 1190mg
    • Total Carbohydrates: 44g
    • Protein: 18g

    Daily Values

    Iron 6%
    Calcium 2%
    Vitamin D 0%
    Potassium 6%