Caramelized Onion Goat Cheese Tarts (Printable Version)

Golden puff pastry with sweet caramelized onions and creamy goat cheese create an elegant appetizer

# What You'll Need:

→ Pastry Base

01 - 1 sheet (8.8 oz) puff pastry, thawed if frozen

→ Caramelized Onions

02 - 3 large yellow onions, thinly sliced
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - 1 teaspoon sugar

→ Cheese Topping & Garnish

09 - 5.3 oz goat cheese, crumbled
10 - 1 egg, beaten for egg wash
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 sliced onions, salt, and sugar. Cook, stirring frequently, for 25–30 minutes until onions are deep golden brown and caramelized. Stir in thyme and black pepper during the final 5 minutes of cooking.
03 - While onions caramelize, unroll the puff pastry and cut into 6 equal rectangles. Place on the prepared baking sheet. Using a sharp knife, score a 1/2-inch border around each rectangle, being careful not to cut completely through the dough.
04 - Brush the scored borders of each pastry rectangle with beaten egg to promote golden browning.
05 - Divide the caramelized onions evenly within the borders of each pastry rectangle. Top with crumbled goat cheese, distributing evenly among all tarts.
06 - Bake for 15–18 minutes until pastry is golden brown, puffed, and crisp, and the cheese has softened.
07 - Remove from the oven and sprinkle with fresh chives or parsley if desired. Serve warm or at room temperature for optimal flavor.

# Expert Tips:

01 -
  • They look like something from a French bakery but come together with minimal effort
  • The combination of sweet onions and tangy goat cheese is absolutely addictive
02 -
  • Rushing the caramelization process is the biggest mistake you can make with this recipe
  • Keeping the pastry cold until it hits the oven ensures the flakiest results
03 -
  • Pat the onions dry slightly if they seem too juicy before adding to pastry
  • Let the tarts rest for 5 minutes after baking to prevent the cheese from sliding off

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