Upside Down Puff Pastry Onion Tart
This viral upside down puff pastry onion tart transforms sweet, jammy shallots into glossy toppings baked under golden puff pastry. Flipped after baking, the tarts reveal caramelized onions with herby cream cheese for a savory, impressive appetizer or light lunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 mini tarts (serves 4–8)
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
- 1 sheet ready-rolled puff pastry
- 3 banana shallots, peeled and halved lengthways
- Olive oil (for drizzling)
- Balsamic vinegar (a few dashes)
- Fresh thyme
- Salt and black pepper
- 1 egg, beaten with a splash of milk (for egg wash)
- 1 tub herb cream cheese (e.g., garlic & herb style)
Instructions
- Preheat oven to 170°C (fan) / 190°C (conventional). Line 2 baking trays with parchment.
- Roll out puff pastry and cut into 8 equal rectangles. Set aside.
- On each tray, drizzle a little olive oil where tarts will sit (4 per tray). Add balsamic, salt, pepper, and thyme.
- Lay shallot halves cut-side down onto each spot (2 per tart).
- Spread about 1 tsp herb cream cheese over each pastry rectangle. Place pastry cheese-side down over onions. Crimp edges with a fork.
- Brush pastry with egg wash. Bake for 25 minutes, until puffed and golden.
- Cool for 5 minutes. Run a knife underneath to loosen, then flip upside down so onions are on top.
- Serve warm or at room temperature.
Notes
- Swap cream cheese for goat’s cheese, Boursin, or vegan cream cheese.
- Use red onions or fennel instead of shallots.
- Add Dijon mustard or onion chutney for extra flavor.
- Switch thyme with rosemary, oregano, or parsley.
- Make one large tart instead of minis by covering a tray of onions with a full pastry sheet.
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 4 g
- Sodium: 260 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
