Onion & Brie Upside Down Puff Pastry

Kitty FloridoJuly 16, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

After watching this trend pop so much over TT and IG, that I just had to try it! The balsamic glaze reduction is key to make it even more delicious. I used yellow onions, as they are usually sweeter – but white or purple work just fine.

One tip I picked up after watching many videos, is that these treats come out much better when you flip the pastries and bake a second time. So, in short, you preheat your oven to a hot temperature (400ºF), then on a parchment-lined tray you add the filling at the bottom, then topped with the puff pastry and add egg wash. Bake for 15-20 min.

After 15-20 minutes, you check that they have a nice golden color, then take out of the oven for a few minutes. I gave it about 5 minutes so they could set, then flipped them over and baked again for an additional 10 minutes. This allows the puff pastry to get perfectly brown on both sides and the onion comes out even softer.

These are absolute perfection for any brunch or appetizer if you want to make them smaller. Make sure to check out our next recipe, for a sweet companion to our savory snacks.

Kitty

Onion & Brie Upside Down Puff Pastry

Yields 6 pies
Adapted from Live, Eat, Learn

Ingredients:
1 sheet of puff pastry
4 tablespoons olive oil
4 tablespoons balsamic reduction glaze
fresh thyme
salt and pepper, to taste
1 medium yellow onion, peeled and sliced
1 wheel brie cheese cut into 8 triangles
1 egg
1 teaspoon cream

Directions:

If your puff pastry is frozen, thaw it in the fridge. When ready to bake, move it to the counter and let it come to room temperature. If the puff pastry comes in a block (like ours did), roll it out, and cut into 6 equal rectangles.
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Drizzle oil equally around the baking sheet to make 6 little puddles.
Slice the onion and remove thyme leaves from stems. Drizzle on balsamic reduction glaze over the olive oil. Top each puddle with an onion slice, top with a slice of brie and sprinkle on thyme leaves, salt, and pepper.
Cover each mound with the puff pastry, pressing the edges down to completely cover the cheese and onion. Whisk the egg together with the cream, and brush it over the pastry.
Bake from 15 to 20 minutes, until golden brown and cooked through. Let cool on the baking sheet for a few minutes, before turning it upside down. Bake for an additional 10 minutes.
Let cool for a few minutes before moving over to the serving platter. Serve immediately.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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