Name: Caramelized Onion and Goat Cheese Tarts Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 sheet puff pastry (thawed but still cold); 2 large onions, thinly sliced (yellow or sweet onions work best); 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon sugar; 1 teaspoon balsamic vinegar; 1 teaspoon fresh thyme leaves; Salt and pepper to taste; 4 oz goat cheese, crumbled; Extra fresh thyme for garnish (optional)

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Introduction

These caramelized onion and goat cheese tarts combine sweet, savory, and tangy flavors in a flaky puff pastry shell. Perfect for an elegant appetizer or a light meal, they look impressive but are surprisingly easy to make. Let’s dive into creating this delicious treat.

A round tart with a golden, flaky pastry base holds a thick layer of caramelized onions that are dark amber and glossy, showing soft and slightly curled texture. On top, there are small dollops of white, crumbled goat cheese with hints of toasted edges. Fresh small green thyme sprigs are scattered over the cheese and onions, adding a touch of color and freshness. The tart sits on a plain white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry (thawed but still cold)
2 large onions, thinly sliced (yellow or sweet onions work best)
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon sugar
1 teaspoon balsamic vinegar
4 oz goat cheese, crumbled
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Instructions

Step 1: Heat olive oil and butter in a large pan over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook without stirring constantly, letting the onions caramelize slowly by stirring every 5 minutes. After about 15 minutes, add the balsamic vinegar and thyme, then cook for another 5 minutes until the onions are soft and jammy. If they start to stick, add a splash of water to deglaze the pan.
Step 2: On a lightly floured surface, roll out the puff pastry and cut it into 6 rectangles. Spread the caramelized onions evenly over each piece, leaving a small border around the edges. Crumble goat cheese generously over the onions and sprinkle with a little more thyme.
Step 3: Preheat the oven to 400°F (200°C). Bake the tarts for about 15 minutes until the pastry is golden brown and puffed, and the cheese is melted and slightly browned. Check every 2 minutes if needed to prevent burning. Let cool briefly before serving.

Tips & Variations

Use fresh thyme for the best flavor, but dried thyme works in a pinch.
For added crunch, sprinkle some toasted pine nuts over the tarts before baking.
Try substituting goat cheese with feta or ricotta for a different creamy texture.
Make sure the puff pastry is cold before baking to ensure maximum puff and flakiness.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to bring back the crispness of the pastry. Avoid microwaving to keep the texture flaky.

How to Serve

A close-up view of a baked tart on a white plate, featuring three main layers: a flaky golden-brown puff pastry base with a crispy texture, a middle layer of caramelized onions in rich amber and dark brown tones, and a top layer of soft white goat cheese crumbles scattered unevenly, accented with small green thyme sprigs on top. The tart has a slightly uneven edge showing delicate puff layers, with warm natural light highlighting the glossy caramelized onions and crumbly cheese. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen onions instead of fresh?

Fresh onions are best for caramelizing as they develop the sweet, rich flavor needed. Frozen onions tend to release too much water, which can prevent proper caramelization.

Can I prepare the onions in advance?

Yes, caramelized onions can be made a day ahead and stored in the refrigerator. Reheat gently before assembling the tarts to retain their sweetness and texture.