This super easy puff pastry hack went viral on TikTok for a good reason – it’s a delicious way to create customized, fancy-looking tarts in just 20 minutes with very minimal effort! The recipe calls for ready-made puff pastry (which is usually vegan-friendly – check the back of the pack). You can use whatever fillings you would like – this works well as sweet (think fruit and jam) or savory (cheese, onion, etc). In this recipe, I have used a classic combination of onion, balsamic glaze, and sundried tomatoes.
Ingredients You’ll Need
You only need a handful of simple ingredients to make these crispy, caramelized puff pastry tarts – and the best part? Most of them are probably already in your kitchen. You’ll find the full list with exact amounts down in the recipe card:
- Frozen puff pastry sheets
- Red onion
- Sundried tomatoes
- Olive oil
- Balsamic glaze
- Salt
- Grated cheese
Instructions
All the specific details like oven temp and measurements are waiting for you in the recipe card below, but this step-by-step (with pictures!) will walk you through the process:
Step One: Preheat your oven and let the puff pastry thaw until soft and workable. Cut your puff pastry into squares or circles—whatever shape you’re feeling!
Step Two: On a lined baking tray, drizzle a little olive oil and balsamic glaze where each tart will go.
Step Three: Slice the red onion into thick rounds. Layer a slice of onion over each drizzle, then top with sundried tomatoes, a pinch of salt, and some grated cheese if you’re using it.
Step Four: Place a piece of puff pastry on top of each stack and gently press down the edges with a fork.
Step Five: Bake until golden and puffed. Let cool for a minute, then flip and serve warm.
Upside Down Puff Pastry (Viral TikTok Trend!)
Equipment
- Oven
Ingredients
- 2 sheets puff pastry frozen & thawed; approx. 1 lb / 450g total
- 1 large red onion sliced into 1/4-inch; 0.5 cm thick rounds
- 5.3 oz sun-dried tomatoes dry-packed from deli; approx. 150g
- 1/4 teaspoon salt or to taste
- 2 teaspoons olive oil divided for drizzling
- 2 teaspoons balsamic glaze divided for drizzling
- 1/2 cup plant-based cheese shredded; optional; any vegan cheese; approx. 57g
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Let puff pastry sheets thaw at room temperature if still frozen.
- Prepare the onion by slicing it into 1/4-inch thick rounds. Set aside.
- Once thawed, slice each sheet into 4 even squares (for 8 total). If you prefer round tarts, use an upside-down bowl as a stencil and cut around it with a knife.
- On each prepared baking sheet, drizzle about 1/2 teaspoon olive oil and 1/2 teaspoon balsamic glaze in 8 spaced circles.
- On each glaze circle, place 1 onion slice, 2–3 sun-dried tomatoes, a small pinch of salt, and 1 tablespoon of shredded plant-based cheese if using.
- Place a piece of pastry on top of each pile, gently pressing around the edges to seal. Use a fork to lightly press the edges into the parchment paper if desired.
- Bake for 15–20 minutes, or until the pastry is golden brown and puffed.
- Let the tarts cool for 1–2 minutes. Then use a spatula to flip each one upside down, so the caramelized topping is on display. Serve immediately and enjoy!
sarah says
My whole family adored this (hubby included!)
Hong Nguyen says
Good one, making it again!