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 .
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrMakes 12 Tartlets
For the Caramelized Onions
2 large red or yellow onions, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp sugar
1 tbsp balsamic vinegar
Salt, to taste
For the Tartlets
1 sheet puff pastry, thawed
115 g goat cheese, crumbled
1 egg, beaten (for egg wash)
Fresh thyme leaves
Optional: balsamic glaze for drizzling
Caramelize the Onions
1
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.
Prepare the Pastry
2
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.
Assemble and Bake
3
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.
Finish and Serve
Serving Suggestions
Chef’s Tips
6
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 .
Ingredients Makes 12 Tartlets
For the Caramelized Onions
2 large red or yellow onions, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp sugar
1 tbsp balsamic vinegar
Salt, to taste
For the Tartlets
1 sheet puff pastry, thawed
115 g goat cheese, crumbled
1 egg, beaten (for egg wash)
Fresh thyme leaves
Optional: balsamic glaze for drizzling
Directions Caramelize the Onions
1
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.
Prepare the Pastry
2
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.
Assemble and Bake
3
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.
Finish and Serve
Serving Suggestions
Chef’s Tips
6
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 .
Caramelized Onion and Goat Cheese Tartlets
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