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Cheesy Yuzu Prosciutto Upside Down Tart

with Yuzu Miso Glaze →

This viral upside-down tart was worth all the hype, especially with our Yuzu Misoyaki Glaze 🤩

By Kim Pham

30 min
serves 3

How to Make


  • Oven
  • Parchment paper
  • Medium baking sheet
  • Fork


Yuzu Miso Glaze

Yuzu Miso Glaze


  • 1 Omsom Japanese Yuzu Miso Glaze
  • 1 sheet of frozen puff pastry, cut into 6 squares + thawed
  • 8-10 slices sliced prosciutto
  • 1 shallot, sliced in rounds
    ½ cup sliced brie cheese
  • Salt and pepper to taste
  • Olive oil
  • 1 egg


Recipe from community member, Ceilena (@ceilena).

Let’s prep:

  1. Preheat oven to 400°F.
  2. Bring puff pastry to room temperature.
  3. Beat an egg for egg wash and set aside.

Let’s assemble:

  1. Place parchment paper on a baking sheet.
  2. Drizzle olive oil (roughly ½ tbsp.) and Omsom sauce (roughly 1 tbsp.) on the parchment.
  3. Add shallot slices (2 per pastry), salt, pepper, slice of prosciutto, and cheese.
  4. Place puff pastry sheet on top and fold tightly.
  5. Use a fork to press down and create holes on the top.
  6. Repeat with remaining puff pastry.

Let’s get cooking: 

  1. Brush the tops of the pastries with egg wash.
  2. Sprinkle more shredded cheese on top.
  3. Bake at 400°F for ~15-20 minutes, until golden brown.
  4. Remove from oven and let cool for a few minutes.
  5. Flip over with a spatula. Enjoy!
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