Caramelized Onion and Goat Cheese Tarts (Printable Version)

Buttery pastry shells filled with golden caramelized onions and tangy goat cheese, baked until crisp and golden.

# What You Need:

→ Pastry Base

01 - 1 sheet (approximately 9 oz) puff pastry, thawed if frozen
02 - 1 egg, beaten for egg wash

→ Caramelized Onions

03 - 3 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1 teaspoon sugar

→ Cheese and Garnish

10 - 5 oz goat cheese, crumbled
11 - 1 tablespoon fresh chives or parsley, finely chopped (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions, salt, and sugar. Cook, stirring frequently, for 25–30 minutes until onions are deep golden and caramelized. Stir in thyme and black pepper during the last 5 minutes.
03 - Unroll the puff pastry and cut into 6 equal rectangles. Place on the prepared baking sheet. Using a knife, score a 1/2-inch border around each rectangle, being careful not to cut through.
04 - Brush the scored edges of each pastry rectangle with beaten egg.
05 - Divide caramelized onions evenly within the borders of each pastry rectangle. Top with crumbled goat cheese.
06 - Bake for 15–18 minutes until pastry is golden and crisp with puffed edges.
07 - Remove from the oven and sprinkle with fresh chives or parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast of sweet slow cooked onions against tangy creamy goat cheese hits every flavor note
  • Puff pastry makes you look like you spent hours when really most of the time is hands off
  • These disappear from platters faster than you can say theyre vegetarian
02 -
  • Rushing the onions is the number one mistake, they need time to develop that jammy sweetness
  • Scoring the border is not optional, it creates that raised edge that holds everything together beautifully
  • Let these rest for at least five minutes after baking so the cheese sets slightly
03 -
  • Sprinkle a little flaky sea salt on top right after baking for that professional finish
  • Work quickly once you unfold the pastry so it stays cold and bakes up properly

Go Back