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Spring Onion & Hot Honey Upside-Down Tarts

These flaky savory tarts feature caramelized spring onions and a kick of hot honey, created with a simple and impressive upside-down baking technique.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 tarts
Course: Appetizer, Brunch, Snack
Cuisine: American, Modern, Spring
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Glaze and Filling
  • 1 bunch fresh spring onions (scallions) cleaned and sliced
  • 3 tbsp hot honey divided
  • 1 tsp balsamic vinegar
  • 1 tbsp olive oil
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper freshly ground
  • 3-4 sprigs fresh thyme leaves removed
Pastry and Assembly
  • 1 sheet puff pastry thawed but cold
  • 1 large egg beaten, for wash
  • optional Flaky sea salt and red pepper flakes for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Fork
  • Wide metal spatula

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Slice spring onions thinly, keeping white and green parts. In a small bowl, mix together 2 tbsp hot honey, balsamic vinegar, olive oil, thyme leaves, salt, and pepper.
  3. On a lightly floured surface, unroll the puff pastry and cut into 6 equal rectangles. Keep cold.
  4. On the prepared parchment paper, create 6 separate puddles of the honey-balsamic glaze, spacing them apart. Arrange a generous amount of sliced spring onions over each puddle.
  5. Top each onion stack with a puff pastry rectangle. Crimp the edges firmly all around with the tines of a fork to seal to the parchment. Brush the pastry tops with the beaten egg wash.
  6. Bake for 18–22 minutes, until the pastry is deeply golden brown and puffed.
  7. Let the tarts rest on the pan for 3–5 minutes. Carefully use a wide spatula to flip each tart over onto a serving platter.
  8. While hot, drizzle with the remaining 1 tbsp of hot honey and garnish with flaky sea salt and red pepper flakes, if using. Serve warm.

Notes

Ensure the puff pastry remains cold while working. Firmly sealing the edges with a fork prevents the glaze from leaking and ensures the onions steam cook. The high oven temperature is key for the pastry to rise.