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.
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.
4 servings