Upside down Onion Tart
Welcome to this mouthwatering recipe for an Upside-Down Onion Tart! This delightful dish is a savory and visually stunning treat that will surely impress your guests. With its golden crust and caramelized onions, this recipe strikes the perfect balance of flavors and textures. The sweetness from onions and balsamic vinegar goes so well with the chili oil and thyme. Whether you're hosting a dinner party or simply craving a delicious homemade meal, this Upside-Down Onion Tart is the perfect choice. This vegetarian puff pastry appetizer is a must-make!
Happy Cooking!
Servings: 8-9 servings
Prep Time: 20-30 mins
Cooking Time: 40 mins
Total Time: 1 hour
Ingredients:
1 sheet (8.5 oz) puff pastry thawed
1 large Red onion cut into thin circles
2 large White onions cut into thin circles
3-4 Shallots cut into thin circles
3-4 Scallions cut into thin circles
3 tbsp Chili garlic Olive oil (I used a homemade one, click here for the recipe)
1 tbsp Balsamic vinegar
1/2 tsp Salt as per taste
1 tsp Sugar
1/4 tsp Pepper powder
1 tbsp fresh thyme leaves
1/2 cup shredded mozzarella cheese
Directions:
Preheat the oven to 400F.
Slice all the onions into thin circles.
Place a puff pastry sheet on parchment paper or a workable countertop. If working on a countertop, sprinkle some flour on it before working.
Gently roll the puff pastry sheet till it’s a little thinner.
Place parchment paper over the rolled-out puff pastry. Use a pen/pencil to trace the outer edges of the sheet. Keep the puff pastry covered so it doesn’t dry out as you work on the onions.
Place that sheet on a baking tray, ensuring the pen side is face down. Leave 1/2 inch around all the inside edges of the traced lines and that is your workspace.
Brush 2 tbsp chili garlic oil in the space. Drizzle and brush balsamic vinegar over it. They won’t mix completely but it’s okay.
Place all the onions over them, leaving little to no space between them. I like to use the different sizes of onions to create a pattern. SHallots help fill larger spaces between the big circles and then I use scallions to fill the small empty spots.
I like to shake off and drizzle the remaining olive oil balsamic mixture from the brush over the onions.
Mix salt, sugar, and pepper together, and then sprinkle over the onions. Sprinkle thyme leaves over the onions evenly.
Sprinkle the cheese over the onions.
Place the rolled-out puff pastry sheet over the cheese.
Press down along all the edges. The 1/2 inch space you left helps to give you space to press down. Use a fork to crimp the edges if you want. Press down gently over the puff pastry to ensure everything has stuck to it well.
Brush the remaining oil over the puff pastry.
Bake at 400F for 13-17 mins till the puff pastry is baked through and golden brown and the onions are caramelized.
Let it cool for 3-4 mins.
Carefully flip the tray over. If you want you to slice it, flip it over on a cutting board.
Slice and serve. Enjoy warm!
Notes/Tips:
Keep the puff pastry covered so it doesn’t dry out as you work on the onions.
You can use homemade chili oil or get any from the market that you like.
If you don’t roll out the puff pastry be sure to prick it with a fork before baking or it will puff up.
You can make individual puffs but I like how beautiful the larger tart looks.
Using a variety of onions gives different flavors. You can use only white onions if you want.
