Upside Down Basil Berry Tart

1. Let your puff pastry thaw in the fridge for 2 to 3 hours.
2. Preheat oven to 400 degrees.
3. Slice a little over half your fruit and set aside.
4. Line a baking sheet with parchment paper. Working in a large rectangle, drizzle honey in a zig zag along the parchment. Sprinkle 1/2 tbsp of sugar and salt.
5. Begin layering your berries in a single layer down the sheet, placing basil leaves sporadically along the way.
6. Continue lining your sheet with fruit, trying not to leave any gaps, until a full rectangle is formed. Cut more fruit as needed until you have a beautifully fruit painting! Brush fruit lightly with melted butter using a pastry brush.
7. On a lightly floured surface, take out your dairy free puff pastry and crimp the 2 pieces together. Gently roll out your dough until it is just larger than the fruit rectangle you have created.
8. Place your pastry over your fruit and gently press down the edges, using a fork to crimp the outside for added decoration. Brush pastry with remaining melted butter and sprinkle with other 1/2 tbsp of sugar.
9. Place in the oven and bake for about 35 minutes. Until pastry is beautifully golden brown.
10. Remove and let cool for about 10 minutes. Then place a large cutting board over your sheet tray and flip so that the parchment is right side up. Gently remove the parchment and you’ll have a beautiful upside down berry tart!
11. Sprinkle with some fresh basil, cut into large squares, serve and enjoy!