Upside Down Onion Tart With Brie

5 from 16 ratings

Upside Down Onion Tart With Brie

Get ready to wow your friends and family with this upside down onion tart! Caramelized onions, creamy brie, and fresh thyme come together in a golden, flaky puff pastry that’s almost too pretty to eat (almost!). With dozens of 5-star reviews, this one’s guaranteed to make you look like a pastry pro.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers, Snacks

Cuisine: American, Mediterranean

Diet: Halal, Vegetarian

Keyword: onion tart, onion tarts, savory tart, upside down tart

Diet: Vegetarian

Occasion: Christmas, Thanksgiving, Valentine's Day

Time: 30 minutes or less, 45 minutes or less

Servings: tarts

Author: Sarah Bond

Ingredients

1 17.3 oz package puff pastry 2 sheets, 490 g
4 Tbsp olive oil 60 mL
4 Tbsp balsamic glaze 60 mL
8 sprigs fresh thyme
8 pinches salt and pepper
2 medium onions peeled and thinly sliced
1 wheel brie cheese cut into 8 triangles
1 large egg

Instructions

Prep: If frozen, let the puff pastry thaw on the counter until soft and pliable. Once thawed, cut into 8 equal squares. Preheat the oven to 400°F (204°C). Slice the onion and remove the thyme leaves from their stems.
Layer: Line a large baking sheet with parchment paper. Drizzle oil equally around the baking sheet to make 8 little puddles. Drizzle on balsamic. Top each with an onion slice. Sprinkle on thyme leaves, salt, and pepper. Top with a slice of brie.
Cover: Top each mound with the puff pastry, pressing the edges down to completely cover the cheese and onion. Whisk the egg together, then brush it over the pastry.
Bake: Bake on the middle rack for 15 minutes until golden brown and cooked through. Let cool on the baking sheet for a few minutes before trying to remove from the parchment.

Video

Notes

Try to flatten the parchment paper as much as possible before drizzling on oil and vinegar, which could leak around the tray if there are big creases in the paper.

To store, let the tarts cool to room temperature. Place them in an airtight container or wrap them tightly with plastic wrap, then store them in the fridge for 2-3 days.

To reheat, pop them in the oven or air fryer to restore their crispness and warm them up. (It's best to consume the tarts when they're fresh for the optimal texture.)

Nutrition