Upside Down Puff Pastry Tarts with Turkey Leftovers

Instructions

• 1Prepare the oven and pan: Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly brush the parchment with oil.
• 2Form the Tarts: Divide the leftover turkey, roasted vegetables and peas into four compact rectangular mounds on the prepared sheet pan, leaving space between each mound. Spoon a little gravy over each mound, then add some stuffing and season lightly with salt and pepper.
• 3Prepare the Puff Pastry: On a lightly floured piece of parchment, roll the puff pastry into a 10 by 13-inch rectangle. Cut into four equal rectangles and place one over each mound of filling, pressing gently around the edges so the pastry seals to the baking sheet.
• 4Chill for Maximum Puff: Refrigerate the tray for 15 to 30 minutes. For a faster option, freeze the tray for 10 to 15 minutes. Cold filling and cold pastry help the pastry puff properly. Avoid baking at room temperature.
• 5Score and Egg Wash: Lightly score the tops of the pastry with 2 or 3 shallow lines. Brush with the whisked egg.
• 6Bake: Bake at 400°F until the pastry is puffed and golden. From chilled: 22 to 25 minutes From frozen: 23 to 26 minutes Check on the earlier side to prevent over-browning.
• 7Flip and finish: Let the tarts rest for 1 to 2 minutes. Flip each one onto a plate so the filling side is facing up. Add a scoop of mashed potatoes and a spoonful of cranberry sauce. Pour warm gravy over the mashed potatoes and garnish with herbs if you like. Serve with extra gravy on the side.