Upside Down Onion Tart by @shortstackkitchen
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Upside Down Onion Tart by @shortstackkitchen
We put a savory twist on a French classic. Puff pastries are currently having a moment, and this Upside Down Onion Tart using our EVOO and Balsamic Glaze will be sure to 'wow' your guests.
Ingredients
Directions
Preheat oven to 400°F (205ºC) and line a baking sheet with parchment paper, set aside.
Peel and clean your onion. Then, cut crosswise into rounds, to about 1/8 inch thickness. Set aside.
Lightly flour a work surface and with a rolling pin, roll the thawed puff pastry to flatten out slightly. Cut into 6equal rectangles and set aside.
Drizzle 1 teaspoon of Colavita Premium Extra Virgin Olive Oil onto the parchment paper 6 times, equally spaced out. Followed by 1 teaspoon of Colavita Original Glaze, fresh thyme, salt, pepper, a slice of onion and gruyere cheese.
Top with puff pastry and gently press down the edges. Then make your egg wash by combining egg and 1tablespoon of water, then brush each puff pastry.
Bake for 20 to 25 minutes or until golden brown on top. Allow to cool for several minutes, then flip the puff pastry off the parchment paper and serve. Garnish with extra glaze, gruyere cheese, salt and pepper if you wish. Enjoy!
Thaw puff pastry in the fridge overnight.
Recipe can easily double.
Store leftovers in an airtight container in the fridge for up to 4 days.
Shop this recipe
Ingredients
Directions
Preheat oven to 400°F (205ºC) and line a baking sheet with parchment paper, set aside.
Peel and clean your onion. Then, cut crosswise into rounds, to about 1/8 inch thickness. Set aside.
Lightly flour a work surface and with a rolling pin, roll the thawed puff pastry to flatten out slightly. Cut into 6equal rectangles and set aside.
Drizzle 1 teaspoon of Colavita Premium Extra Virgin Olive Oil onto the parchment paper 6 times, equally spaced out. Followed by 1 teaspoon of Colavita Original Glaze, fresh thyme, salt, pepper, a slice of onion and gruyere cheese.
Top with puff pastry and gently press down the edges. Then make your egg wash by combining egg and 1tablespoon of water, then brush each puff pastry.
Bake for 20 to 25 minutes or until golden brown on top. Allow to cool for several minutes, then flip the puff pastry off the parchment paper and serve. Garnish with extra glaze, gruyere cheese, salt and pepper if you wish. Enjoy!
Thaw puff pastry in the fridge overnight.
Recipe can easily double.
Store leftovers in an airtight container in the fridge for up to 4 days.