These Caramelized Onion and Goat Cheese Tartlets are the epitome of savory elegance. Nestled in flaky, golden puff pastry, the filling of sweet, slow-cooked onions and creamy, tangy goat cheese is elevated by fresh thyme and a drizzle of balsamic glaze. Perfect for a dinner party, brunch spread, or wine night, they’re simple to make yet taste restaurant-worthy.
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Heat olive oil and butter in a skillet over medium heat.
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Add sliced onions and a pinch of salt. Cook for 10 minutes, stirring occasionally.
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Add sugar and continue cooking for another 15–20 minutes, until deeply golden.
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Deglaze with balsamic vinegar and cook 2 more minutes. Set aside.
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Roll out puff pastry and cut into 12 squares (or circles using a cookie cutter).
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Place on the baking sheet and lightly score a ½-inch border around each piece (do not cut through).
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Prick the center with a fork and brush the borders with egg wash.
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Spoon a teaspoon of caramelized onion into the center of each tartlet.
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Top with crumbled goat cheese and a few thyme leaves.
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Bake for 15–18 minutes, or until golden and puffed.
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Remove and cool slightly.
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Drizzle with balsamic glaze just before serving.
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Garnish with more thyme if desired.
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Pair with a light Pinot Noir or crisp Sauvignon Blanc.
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Serve warm or at room temperature for a crowd-pleasing appetizer or brunch dish.
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You can prep the onions up to 3 days in advance and store them in the fridge.
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Swap goat cheese for brie or blue cheese for a twist.
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Add crushed walnuts or figs for a sweet-savory fusion.
Ingredients
Directions
-
Heat olive oil and butter in a skillet over medium heat.
-
Add sliced onions and a pinch of salt. Cook for 10 minutes, stirring occasionally.
-
Add sugar and continue cooking for another 15–20 minutes, until deeply golden.
-
Deglaze with balsamic vinegar and cook 2 more minutes. Set aside.
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Roll out puff pastry and cut into 12 squares (or circles using a cookie cutter).
-
Place on the baking sheet and lightly score a ½-inch border around each piece (do not cut through).
-
Prick the center with a fork and brush the borders with egg wash.
-
Spoon a teaspoon of caramelized onion into the center of each tartlet.
-
Top with crumbled goat cheese and a few thyme leaves.
-
Bake for 15–18 minutes, or until golden and puffed.
-
Remove and cool slightly.
-
Drizzle with balsamic glaze just before serving.
-
Garnish with more thyme if desired.
-
Pair with a light Pinot Noir or crisp Sauvignon Blanc.
-
Serve warm or at room temperature for a crowd-pleasing appetizer or brunch dish.
-
You can prep the onions up to 3 days in advance and store them in the fridge.
-
Swap goat cheese for brie or blue cheese for a twist.
-
Add crushed walnuts or figs for a sweet-savory fusion.