Upside-Down Onion Tarts

I've seen these delectable little tarts everwhere lately.  I actually made these a couple of months ago after seeing them on social media.  They've been a fave with YouTubers and vloggers/bloggers of all sorts (hellooo Lorraine from Not Quite Nigella).  So here's my version, which is a mish-mash from Karissa Eats, Barry Lewis and EmmyMade (I think).  Oh yes, and from a magazine too - possibly the Coles or Woolworths one.  Very simple and delicious, however you make it.  

Are these not just a mini tarte tatin you're asking?  Yep of course they are!  But you know those social media hacks; they just take off like wildfire and die down just as quickly.  Anyway, we really enjoyed these, whatever their genesis.  And speaking of genesis, has anyone seen that woman on YouTube who believes that dinosaurs never existed, otherwise we'd all be digging them up in our backyards!  Hehehe!!  You gotta laugh, or you'd cry.  

so crunchy and flavoursome

Serves 2 hungry people, or 4 not so hungry:

ingredients:

1 medium-large potato, thinly sliced and boiled/steamed till just tender, and left to cool down

3/4 large red onion, very finely sliced

a biiig pinch of chilli flakes (optional)

1/2 tsp garlic granules

sea salt and black pepper, to taste

a splodge of honey for each wee tart

fresh thyme leaves for sprinkling over the filling

2-3 Tbs of vintage cheddar cheese, grated   see Notes

EV olive oil, over the bottom of your baking tray

1 sheet frozen puff pastry, thawed but only just! and cut into 4 equal squares

1 egg, beaten, for the egg wash - or use milk as I do

Method:

So firstly, line your baking tray with baking paper, and oil the bottom of the paper in 4 places (for each tart)

Set your oven to 200C/400F

Place a quarter of the onion slices, and a few slices of the potato in 4 rounds - well, chuck 'em on the tray in 4 spots is what I mean

On go the chilli, garlic, salt and pepper over each little pile

And then the honey and the thyme leaves, and the cheese

Now place a square of pastry over each tasty pile, and press down around all the sides with your fork

Then paint with the egg wash or milk, and shove into the oven for about 15 minutes or till golden

Take them out of the oven, let them sit for a few minutes, then flip them over so you see their pretty faces and

Serve with salad or veg. of your choice

Notes:

Use the cheese of your dreams - I've seen brie, or cream cheese or Boursin (a creamy, soft cheese with garlic and herbs)

You can top these with some prosciutto when serving, if you fancy!

ingredients gathered

potatoes and red onion

on goes the cheese

and the pastry bottoms - or is that tops?

golden and crispy and crunchy

very delicious

c. Sherry M.

And a final word - Mr P. took himself off to Murgon, a small town about 3 hours west of here, for the opening of a local museum he designed a couple of years ago.  It's called 55 Million Years Ago, and yes it has dinosaurs!! :=)

here he is nonchalantly leaning against the exterior wall decorated with indigenous art