These Upside-Down Onion Tarts with goat cheese are one of those deceptively easy recipes that look like they came from a fancy French bakery, but in truth, they come together in a few simple steps using store-bought puff pastry.

This upside-down tart recipe is inspired by the viral recipe created by food writer Dominic Franks from Dom In The Kitchen.

Sweet shallots caramelize beautifully in a bit of olive oil and balsamic vinegar underneath the pastry, while a layer of creamy goat cheese adds richness and tang. The result is a perfectly flaky tart that’s as impressive as it is delicious.

Whether you’re hosting a brunch or just want something elevated for lunch, these tarts are always a hit.

What You’ll Love About This Upside-Down Tart

• Quick & Easy: Thanks to ready-rolled puff pastry, this onion tart comes together fast.
• Sweet & Savory: Shallots caramelized in balsamic pair perfectly with creamy goat cheese.
• Versatile: Serve as an appetizer, a light lunch, or part of your favorite brunch spread.
• Impressive presentation: Flipping the tarts reveals the beautiful golden shallots underneath.

Savory Upside-Down Tart Ingredients

• Puff pastry: One box of two sheets of ready-rolled puff pastry makes 8 small tarts.
• Shallots: These are sweeter and milder than regular onions, perfect for caramelizing. Large shallots work best. Just about any onion would also be a great substitute here.
• Extra virgin olive oil & balsamic vinegar: A drizzle helps create that golden, sticky finish.
• Fresh thyme: Adds a fragrant, herbal note.
• Goat cheese: Choose a soft, spreadable variety—plain or lightly herbed works great. It’s easier to spread if you bring it to room temperature.
• Egg & milk: For that golden, glossy finish on the puff pastry.
• Salt & pepper: To enhance all the flavors.

(Full amounts and instructions in the printable recipe card below)

How To Make Upside-Down Tarts

1. Prep the oven & trays: Preheat to 170°C (fan) or 340°F. Line two baking sheets with parchment paper.
2. Cut your pastry: Roll out your puff pastry and cut into 8 equal rectangles. Set aside. I did 4 rectangles per pastry dough sheet
3. Create the flavor base: On the parchment, drizzle a bit of olive oil and balsamic in 8 spots. Sprinkle each with thyme, salt, and pepper. Place two shallot halves, cut-side down, onto each area.
4. Add the goat cheese: Spread about 1½ teaspoons of goat cheese on the back side of each pastry rectangle, then place the cheese-side down on top of the shallots.
5. Crimp & egg wash: Use a fork to press around the edges. Beat one egg with milk and brush over each tart.
6. Bake to golden perfection: Bake for 25 minutes until puffed and golden brown. Let cool 5 minutes.
7. Flip & serve: Carefully flip each tart to reveal the caramelized shallots. Serve warm or at room temp.

Tips & Variations

• Storage: Store cooled tarts in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to crisp them back up. Avoid microwaving, as it will soften the pastry.
• Swap the cheese: Try Boursin, ricotta, or a dairy-free cheese spread.
• More additions: Add a few caramelized mushrooms or a spoonful of onion jam under the cheese.
• Gluten-free: Look for a gluten-free puff pastry alternative in the freezer section.
• Mini version: Use smaller pastry squares for cocktail party bites or in mini muffin tins.

Print