Upside-down French onion tarts
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Upside-down French onion tarts
A cheat’s version of a tarte tatin, these onion tarts take hardly any time to make and don’t compromise on rich, buttery flavour
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
444Kcal
Fat
31gr
Saturates
13gr
Carbs
32gr
Sugars
4gr
Fibre
3gr
Protein
10gr
Salt
0.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 3 tbsp olive oil
- 2 tsp balsamic vinegar
- a few rosemary sprigs, leaves picked
- 50g Grana Padano*, grated
- 2 small onions, finely sliced into rings
- 1 x 320g sheet ready-rolled puff pastry*
- a handful of baby leaf spinach
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 and line a baking tray with baking paper. Mark out four 10cm x 15cm rectangles on the paper.
- Drizzle 2 tablespoons of the oil evenly over the middles of the four rectangles, then do the same with the balsamic vinegar. Scatter over the rosemary leaves and half of the grated cheese. Season well and lay the onion slices on top of the ingredients inside each rectangle.
- Unroll the pastry and cut out four 10cm x 15cm rectangles. Place each pastry rectangle over the ingredients on the tray, pressing down the edges. Brush the pastry with the remaining oil and scatter over half of the remaining cheese.
-
Bake for 20 minutes, until risen and golden. Using a spatula, flip the tarts over and slide onto plates. Scatter over the remaining cheese and serve with a few baby spinach leaves.
*Use vegetarian cheese and gluten-free pastry, if required.
