
Upside-Down Onion Tartlets
Sweet, tangy, and totally delicious.
By Kaitlin Wayne

Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
232
These tartlets have been trending for good reason: They’re easy to make, they’re super-versatile, and they taste great, thanks to all the caramelized bits.
This version with red onion is a stunner that holds the onion’s rosette shape after baking. For a pop of flavor, whip up an extra dip using Maille Honey Dijon Mustard. Both the onions and the mustard have bite tempered by sweetness—zing that sings!
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Ingredients
- 1/2
package puff-pastry dough, thawed
- 4 Tbsp.
Maille Honey Dijon Mustard, divided
- 1 Tbsp.
olive oil
- 1 Tbsp.
honey, plus more for drizzling
- 1/2 tsp.
fresh thyme, finely chopped, plus leaves for garnish
- 1
garlic clove, grated
- 3/4 tsp.
kosher salt, divided
- 1/4 tsp.
black pepper
- 1
large red onion, cut into six ⅛-inch-thick rounds
- 1/2 cup
mayonnaise
- 1 Tbsp.
fresh lemon juice
- 3/4 tsp.
cayenne pepper
Flaky salt, for garnish (optional)
Directions
- Step 1Preheat the oven to 425°. Line two baking sheets with parchment paper.
- Step 2Roll out the puff-pastry sheets slightly until thin, about 1/16 inch, then cut into six 4-by-4-inch squares. (You will need to patch together scraps for the last two.) Transfer to one of the prepared sheets; set aside.
- Step 3In a small bowl, combine 1 tablespoon Maille Honey Dijon Mustard, olive oil, honey, thyme, garlic, ½ teaspoon kosher salt, and pepper. On the second baking sheet, make 6 equally spaced pools from this mixture, about 1½ teaspoons each. Top each pool with a round of onion. Top each onion with a square of puff pastry, pressing down slightly around edges of onion to adhere pastry to parchment.
- Step 4Bake for 25 to 30 minutes, or until the pastry is golden brown and cooked through, and the onion is slightly caramelized. Let cool for a couple of minutes, then very gently flip each over to reveal the onion.
- Step 5Meanwhile, in a medium bowl, whisk together remaining 3 tablespoons Maille Honey Dijon Mustard, mayonnaise, lemon juice, cayenne, and remaining ¼ teaspoon salt.
- Step 6Sprinkle tartlets with thyme leaves and flaky salt (if using), drizzle with honey, and serve, alongside dipping sauce.
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