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Caramelized Onion and Goat Cheese Tarts

Caramelized onion and goat cheese tarts with jammy, deep amber onions tucked into puff pastry squares. Baked at 400°F until the pastry puffs and turns golden, finished with a honey drizzle and thyme.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: French-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Caramelized onions
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 yellow onions thinly sliced
  • 1 tsp fresh thyme leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 salt and pepper to taste
  • 1 black pepper to taste
Puff pastry and topping
  • 1 puff pastry 1 sheet, thawed
  • 4 oz goat cheese crumbled
  • 1 egg large, beaten
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Caramelize the onions
  1. Heat butter and olive oil over medium-low heat, then add the thinly sliced yellow onions. Cook for 30-35 minutes, stirring often, until deep golden and jammy.
  2. Stir in fresh thyme leaves, balsamic vinegar, and brown sugar, then season with salt and pepper. Cool slightly before assembling.
Prep pastry
  1. Preheat the oven to 400°F. Cut puff pastry into 12 squares and place them on a lined baking sheet.
  2. Score a 1/2-inch border around each puff pastry square, then prick the centers with a fork. Brush the borders with the beaten egg.
Assemble and bake
  1. Spoon the caramelized onions into the centers of each scored pastry square. Top each tartlet with crumbled goat cheese.
  2. Bake at 400°F for 15-18 minutes until the pastry is puffed and golden.
Finish
  1. Drizzle honey over the warm tartlets. Garnish with additional thyme leaves and serve warm.

Notes

For best jammy onions, keep the heat at medium-low and stir often so they don’t brown too fast; cool slightly so the egg wash stays intact. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 375°F for 6-8 minutes to re-crisp the pastry. Freezing is not recommended because puff pastry texture changes. Dietary swap: use lactose-free goat cheese (or a firm lactose-free cream cheese) to accommodate lactose intolerance while keeping the same flavor profile.