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Upside-down Summer Onion Tarts with Honey-Balsamic Glaze

Prep Time:  30 Minutes

     Cook Time:  30 Minutes

     Serves:  4

Sweet summer onions are the star of this fun and easy showstopper of a dish. Inspired by viral recipes, these tarts are baked face down! The onion caramelizes while the tart dough bakes to a crisp golden brown. Perfect for a picnic, these tarts make a great appetizer or a light summer meal served with a green salad.

Ingredients

  • 1 sheet puff pastry or homemade rough puff pastry, thawed
  • 8 ounces soft cheese (sheep, goat or cream cheese)
  • 3 ounces gruyere, shredded
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • Pinch of crushed red pepper, optional
  • 2 tablespoons minced spring onion greens
  • 1½ tablespoons honey
  • 1½ teaspoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 6 sprigs thyme, or your favorite summer herbs (chervil, rosemary, tarragon or parsley)
  • 3 spring onion bulbs, trimmed and peeled, sliced from root end to tip in ¼-inch slices
  • 1 egg, whisked with 1 tablespoon water

Directions

  1. Preheat the oven to 425 degrees F. Line a 13x9-inch baking sheet with parchment paper.
  2. Unfold the puff pastry and slice it into six (roughly 3.25"x3.5") rectangles. Place on the prepared baking sheet, leaving an inch between, and outline each rectangle with a pencil.
  3. Mix together the soft cheese, gruyere, paprika, black pepper and minced spring onion greens.
  4. Divide the cheese mixture evenly among the puff pastry rectangles, and spread evenly, leaving a ¼-inch border around the edges. Remove the puff pastry rectangles from the parchment paper and set them aside.
  5. To make the glaze, whisk together the honey and balsamic vinegar.
  6. Drizzle 1 teaspoon of the honey-balsamic glaze and 1 teaspoon of olive oil at the center of each rectangle outline on the parchment paper, leaving a ¼-inch border around the edge. Season with salt and pepper. Add a sprig of thyme and lay the sliced onions on top of the thyme.
  7. Cover the onion clusters with the puff pastry rectangles, cheese side down. Press the edges of the rectangles over the onions, flat to the parchment paper. Use a fork to crimp the edges or a small cookie cutter to push texture patterns into the puff pastry, being careful not to cut through. Brush the pastry with the egg wash.
  8. Bake the tarts in the preheated oven until the puff pastry is a deep golden brown, about 20 minutes. Let cool slightly before using a spatula to carefully flip the tarts. Serve warm or at room temperature.

Notes