Upside-Down Caramelised Onion Tarts

PREP TIME: 15mins


Say hello to the easiest, most gorgeous little onion tarts you can imagine! 

Golden puff pastry, sweet caramelised onions and creamy dreamy cheese plus the oomph of a good balsamic vinegar, THIS is the snack of dreams.

The best thing of all is, they take no time to make and they come together with only a few ingredients. 


  • I used a cooking ring to press out little circles in my puff pastry (see my instagram video). 
  • Keep the pastry chilled at all time to ensure the pastry does not tear when you press the cream cheese over.

The recipe makes 6 little tarts but feel free to double the recipe. 


Serving Suggestion:

Tarts can be served with a little side salad and personally,  I think a tomato chilli jam dolloped on top would be perfect.

What you'll need:

a Baking tray lined with baking paper and optional metal cooking ring to press out dough.


  • 5 small shallots, peeled
  • one small sheet all butter puff pastry (or 1/2 of a large one)
  • cream cheese ( I loved herbed Boursin)
  • thyme leaves (no stalks)
  • olive oil
  • balsamic vinegar
  • a good sea salt & pepper
  • 1 egg, beaten
  • fennel seeds (optional to garnish)


  1. Preheat the oven to 180c, line a baking sheet with baking paper
  2. Cut the shallots in half, lengthways (long side), each length should not be more than 1/2cm thick.
  3. Cut your pastry into 6 squares, or rounds using the pastry ring, making sure it is large enough to encase the two pieces of shallots.
  4. Drizzle a little oil on the baking paper followed by a drizzle balsamic vinegar and a pinch sea salt. Add the thyme leaves and lay two shallots cut side down on the oil & thyme.
  5. Add about two to three heaped tablespoons cream cheese to the pastry by gently tapping the cream cheese onto the pastry, taking care not to tear the pastry. Cover the pastry over the shallots making sure they are covered.
  6. Gently make indentations with a fork all around the edges of the pastry, like you would with a pie.
  7. Glaze the tarts with the beaten egg using a small pastry brush (or a clean paintbrush), sprinkle with fennel seeds.
  8. Bake in the oven for 20-25 minutes until golden and well puffed up.
  9. Serve immediately by turning the pies over, scatter more thyme, sea salt flakes and a generous drizzle of balsamic vinegar. ENJOY! So good!
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