I turn sweet, jammy shallots into a glossy topping by baking these little tarts upside down. A swipe of herby cream cheese under the pastry melts into the onions, and when I flip them after baking, I get golden, crisp edges and a sticky, savory sheen. They’re simple, dramatic, and totally addictive.

Why You’ll Love This Recipe

I keep this one on repeat because it uses a single sheet of ready-rolled puff pastry and a handful of pantry staples. I prep everything right on the tray, so I skip fuss and washing up. I love that I can bake eight mini tarts, flip, and serve as a starter, snack, or with a salad for lunch. The onions caramelize in olive oil, balsamic, thyme, salt, and pepper, while the herb cream cheese adds tang that balances the sweetness. It’s the kind of recipe I pull out when I want maximum wow for minimum effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 sheet ready-rolled puff pastry
3 banana shallots, peeled and halved lengthways
a little olive oil
a little balsamic vinegar
fresh thyme
salt and pepper
1 egg, beaten with a splash of milk
1 tub herb cream cheese (I use garlic & herb style)

directions

1. I preheat the oven to 170°C (fan) and line 2 baking trays with parchment.

2. I roll out the puff pastry and cut it into 8 even rectangles; I set them aside.

3. On each tray, I drizzle a little olive oil in the spots where the tarts will sit (I make 4 per tray).

4. I add a few dashes of balsamic over each oiled spot, then sprinkle with salt, pepper, and fresh thyme.

5. I lay the shallot halves cut-side down onto each seasoned spot (I use two pieces per tart).

6. I spread about a teaspoon of herb cream cheese over each pastry rectangle, then place the pastry, cream-cheese side down, directly on top of the onions. I crimp around the edges with a fork.

7. I brush the pastry with the egg wash and bake for about 25 minutes, until puffed and golden.

8. I let the tarts rest for 5 minutes, then I run a knife underneath to loosen and flip them upside down so the onions are on top. I serve warm or at room temperature.

Servings and timing

I get 8 mini tarts. For canapés, I serve 1 per person; for a light lunch with salad, I plan on 2 per person (serves 4–8).
Prep: 15 minutes
Cook: 25 minutes
Rest: 5 minutes
Total: about 45 minutes

Variations

I love playing with flavors here—same method, endless twists.

• Cheese swap: I use goat’s cheese, Boursin, or a vegan cream cheese for dairy-free.

• Onion family: I go classic with small red onions, or mix shallots with a few thin fennel slices.

• Sweet & sharp: I dot a little onion chutney or a swipe of Dijon under the pastry for extra punch.

• Herby notes: I switch thyme for rosemary or oregano, or I finish with chopped parsley.

• Extra crunch: I sprinkle a few breadcrumbs or grated cheddar under the pastry for a crispy, cheesy edge.

• Bigger tart: I make one large tart by arranging onions in a rectangle and covering with a single sheet of pastry; I add 5–10 minutes to the bake time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat on a baking tray at 180°C until the pastry is crisp and the onions are warm, about 8–10 minutes. I avoid the microwave because I like to keep the pastry flaky. I also serve them cold in lunchboxes—they hold up beautifully.

FAQs

Can I make the tarts ahead?

I assemble them up to 2 hours in advance and keep the trays in the fridge. I bake just before serving, then I flip and take them to the table.

What if I don’t have banana shallots?

I use regular shallots or small red onions cut into wedges. I keep the pieces chunky so they don’t burn before the pastry browns.

Do I need a fan oven?

I use 170°C with fan. Without a fan, I set the oven to about 190°C and keep an eye on the color, adding a minute or two if needed.

Can I make these without egg?

I brush the pastry with milk or even water. The shine isn’t quite the same, but the puff and browning are still lovely.

Will phyllo pastry work?

I stick to puff for best results. Phyllo behaves differently; if I must use it, I layer many sheets with a little melted butter between, but I expect a more delicate, flaky top rather than a classic puff.

Conclusion

I lean on this upside down tart when I want something effortlessly impressive. The flip reveals glossy, tender onions sitting on shatter-crisp pastry, and the herb cheese quietly ties it all together. I serve them as elegant nibbles, a lazy-weekend lunch, or alongside soup—and I always plan for at least one extra, because I inevitably eat it straight from the tray.