Caramelized Onion and Goat Cheese Tarts (Printable Version)
Buttery pastry shells filled with sweet golden onions and tangy goat cheese
# What You'll Need:
→ Pastry Base
01 - 1 sheet puff pastry (8.8 oz), 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 and Garnish
09 - 5 oz goat cheese, crumbled
10 - 1 egg, beaten for egg wash
11 - 1 tablespoon fresh chives or parsley, finely chopped (optional)
# Step-by-Step:
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 to 30 minutes until onions are deep golden and caramelized. Stir in thyme and black pepper during the last 5 minutes.
03 - While onions are cooking, 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 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 to 18 minutes until pastry is golden and crisp.
07 - Remove from the oven and sprinkle with fresh chives or parsley if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The way sweet onions and tangy cheese balance each other is basically magic
- Puff pastry does all the heavy lifting so you look like you spent hours
- They work equally well for fancy gatherings or Tuesday night snacking
02 -
- Patience with the onions is everything, rushing this step means missing the depth that makes these special
- Don't overfill the pastry or the center won't cook properly and you'll end up with soggy bottoms
- A balsamic glaze drizzle right before serving elevates the whole thing
03 -
- Keep the pastry cold while working with it, warm dough shrinks and resists shaping
- Slice onions as thinly and uniformly as possible so they cook at the same rate