Upside Down Shallot Tarts (Recipe)

Upside Down Shallot Tarts (Recipe)

Upside Down Shallot Tarts Recipe

I saw this recipe on a reel here on Instagram. It is easy and delicious.

When a fellow blog reader gave me a bunch of her lovely homegrown shallots (shown in the first photo below), I was duty bound to give this a try for the team!

Watch the Instagram reel, or see the steps in my photos below.

Upside Down Shallot Tarts Recipe

1 sheet of ready-rolled puff pastry
4 shallots – peeled and sliced in half from root to tip
a little olive oil
a little balsamic vinegar
salt and pepper
a little garlic powder
fresh thyme
1 egg, beaten with a splash of milk
Garlic and Herb Boursin cheese (photo below), room temperature

Pre-heat the oven to 350ºF and line a baking tray with parchment paper.

Roll out the puff pastry and cut 4  rectangles, and set aside.

Drizzle a little olive oil onto the baking trays in the 4 quadrants where you’re going to place the pastry.

Drizzle a few dashes of balsamic vinegar, then sprinkle each area with salt, pepper, and garlic powder.

Add a little fresh thyme, then lay down your shallots onto the oil mixture, two pieces per tart.

Slather each piece of dough fully with room temperature Bousin cheese and then lay it down onto the onions.

Go around each pastry tart with a fork making indentations around the edges. If the fork sticks to the dough, dip it intermittently into some flour.

Brush each tart with the egg wash and then bake for 25 mins or until golden.

Once out of the oven allow them to cool for about 5 mins and serve them flipped over, shallot side up.

Serve warm.


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Olive oil, balsamic, salt, pepper, garlic powder.


Fresh thyme and then halved shallots face down.


Or you could use cream cheese with herbs in it.


Cut puff pastry rectangles to cover shallots without a lot extra.


Our Boursin was directly out of the refrigerator. It would be better to have it at room temperature so it will spread better and cover more of the pastry topping.


Fork down the sides.


Put egg wash on top with a little milk in it.


What it looks like coming out of the oven. Serve it flipped over, shallot side up.
I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.


  1. K 9 months ago

    This is definitely going on my ‘must cook’ list!

  2. Emily Kendrick 9 months ago

    Delish! Love your photos…plus, the Instagram video was helpful. Thank you, Polly, for all the wonderful topics you share on your blog! Cheers!

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