Caramelized Onion and Goat Cheese Tarts
These elegant Caramelized Onion and Goat Cheese Tarts feature sweet, slow-cooked onions nestled with tangy goat cheese in buttery pastry shells. Their perfect balance of flavors creates an impressive yet surprisingly simple appetizer.
Ingredients
- 2 sheets puff pastry thawed (or homemade shortcrust pastry)
- 3 large yellow onions thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 8 oz 225g goat cheese, crumbled
- 2 tablespoons heavy cream
- 1 egg beaten (for egg wash)
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons toasted pine nuts or chopped walnuts for garnish
Instructions
- Prepare the onions. Heat olive oil and butter in a large sauté pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for 30-35 minutes, stirring occasionally, until deeply golden and caramelized. Be patient—rushing this step will give you sautéed onions, not caramelized ones.
- Finish the caramelization. Add balsamic vinegar and brown sugar to the pan, stirring to incorporate. Cook for another 2-3 minutes until the liquid is absorbed. Stir in thyme leaves, then remove from heat and let cool completely.
- Preheat your oven to 375°F (190°C) and lightly grease your tart pans or muffin tin.
- Prepare the pastry. Roll out the puff pastry slightly on a lightly floured surface. Cut into rounds slightly larger than your tart pans or muffin cups. Press gently into the pans, trimming any excess.
- Mix the filling. In a small bowl, combine 3/4 of the goat cheese with heavy cream until smooth. Season with salt and pepper to taste.
- Assemble the tarts. Spread a thin layer of the goat cheese mixture on the bottom of each pastry shell. Top with a generous spoonful of caramelized onions. Sprinkle the remaining goat cheese on top.
- Brush the exposed pastry edges with beaten egg for a golden finish.
- Bake for 15-20 minutes until the pastry is puffed and golden and the filling is hot. If using nuts, sprinkle them over the tarts during the last 5 minutes of baking.
- Let the tarts rest for 5 minutes before serving warm or at room temperature.
Notes
- The caramelized onions can be made up to 3 days ahead and stored in the refrigerator.
- For a shortcut, you can use pre-made tart shells instead of cutting your own.
- These tarts freeze beautifully—make a double batch and freeze uncooked tarts for up to a month.
- For a flavor variation, try adding a teaspoon of fresh rosemary or a sprinkle of red pepper flakes to the onions.
- If serving as a main course, make 4-6 larger tarts instead of individual ones.