Upside Down Onion Tart

This week, I’ve been working on my plan for the veggie garden. There will be things I won’t plant (okra), some new squash varieties (Red Kuri and Candy Roaster), and new adventures (rutabaga, kohlrabi)—it should be an interesting year. 

Dan has finally completed his photo scanning, and we’re working to get the basement back in order for an upcoming baby shower in May. Yes, I know it’s a week away, but we have an out-of-town wedding, a bridal shower, and a 50th anniversary party in between. 

Speaking of baby showers, I volunteered to so some savory pastries, so I’ve been trying out a few things. My favorite so far has been this Upside Down Onion Tart with goat cheese and balsamic drizzle pastry. Using premade puff pastry brings this tart together in about 25 minutes. Dan says he is fine with my continued experimenting on him - more to come.

Ingredients:

1 sheet of puff pastry
2 Tbsp olive oil, 
Balsamic glaze, 60 mL
4 sprigs fresh thyme
4 pinches of salt and pepper
1 medium onion, peeled and thinly sliced
1 small log of goat cheese, cut into 4 pieces
1 large egg

Instructions:

If frozen, let the puff pastry thaw on the counter until soft and pliable. Once thawed, cut into 4 equal squares. Preheat the oven to 400°F (204°C). Slice the onion and remove the thyme leaves from their stems.

Line a large baking sheet with parchment paper. Drizzle oil equally around the baking sheet to make 4 little puddles. Drizzle on balsamic. Top each with onion slices. Sprinkle on thyme leaves, salt, and pepper. Top with a slice of goat cheese.

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 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.

Thanks for stopping by!