Save Buttery puff pastry golden-sweet onions and tangy goat cheese come together in these tartlets that always impress at gatherings or elevate a quiet afternoon snack. Their rich savory flavor and delicate texture remind me of special occasions in my family where every bite sparked stories around the table.
My guests have asked for the recipe every single time I bring these tartlets out. The first time I served them I watched trays empty before I could blink. Even my pickiest eater goes back for seconds.
Ingredients
- Puff pastry: from the freezer section gives a flaky golden shell Make sure it is well-chilled before using for best results
- Yellow onions: sweet and mellow after slow caramelization Choose onions that feel heavy and firm with papery skins
- Unsalted butter and olive oil: for richness and even cooking Use quality butter for a delicious depth
- Brown sugar: helps the onions develop sweetness and color Opt for dark brown for more intense flavor
- Sea salt and black pepper: enhance both onions and cheese Use freshly ground black pepper if possible
- Balsamic vinegar: brings brightness and balances the sweetness Choose a syrupy aged balsamic for a rich finish
- Goat cheese: creamy and slightly tart Look for a log-style goat cheese for smooth crumbles
- Large egg and heavy cream: bind the filling and create a light custard Use the freshest eggs for best texture
- Fresh thyme leaves: provide herbaceous flavor and aroma Snip from a plant if available for the most vibrant taste
- Optional toasted pine nuts or walnuts: add crunch and a nutty edge Toast briefly in a dry skillet to bring out flavor
Instructions
- Prepare the Oven and Sheet:
- Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit and line a baking sheet with parchment paper. This ensures even baking and makes cleanup easy.
- Caramelize the Onions:
- Heat butter and olive oil together over medium heat in a large skillet. Add thinly sliced onions and cook them slowly for about ten minutes. Stir occasionally so they do not burn. You want the onions to soften and turn translucent.
- Deepen the Flavor:
- Sprinkle in brown sugar sea salt and black pepper then continue cooking the onions for about fifteen to twenty minutes. Stir often. You are looking for a deep golden color and a jammy texture. Add balsamic vinegar and cook for one extra minute then turn off the heat. Set aside to cool a bit.
- Shape the Tartlets:
- Unroll the puff pastry on a cutting board and slice it into eight even squares or circles. Gently press each piece into the wells of a muffin tin or shape them into shallow shells on your lined baking sheet. Try not to stretch the pastry too thin.
- Prepare the Goat Cheese Filling:
- In a mixing bowl whisk together egg and heavy cream until smooth. Stir in crumbled goat cheese and thyme leaves. Add a pinch of black pepper. The mixture should be creamy but still have flecks of cheese throughout.
- Assemble the Tartlets:
- Spoon the cooled caramelized onions evenly into each pastry shell. Top with generous dollops of the goat cheese mixture. If you are adding nuts now is the time to sprinkle a little on each tartlet.
- Bake to Perfection:
- Slide the pan into the hot oven and bake for eighteen to twenty two minutes. Watch for puff pastry to turn golden brown and the filling to set. Rotate your pan halfway through for the most even results.
- Allow to Cool and Serve:
- Let the tartlets cool for five minutes before removing them from the muffin tin. This helps them keep their shape. Garnish with a little extra thyme and serve while warm or at room temperature.
Save Goat cheese is my favorite here for its smooth tang and slight earthiness. My sister once insisted these were our best holiday starter ever and she keeps hinting I should make more next time.
Storage Tips
After cooling store tartlets in an airtight container in the fridge for up to three days. Reheat in a low oven to restore flakiness. They do not microwave as well because puff pastry softens.
Ingredient Substitutions
You can swap goat cheese with ricotta or feta for a milder or saltier flavor. If you wish to skip the egg dairy free cream and a stiffer cheese alternative can work but the filling will be less custardy. Try shallots if you want a subtler onion taste.
Serving Suggestions
Pair with a fresh arugula salad with lemon vinaigrette or serve on a platter with olives and roasted nuts. They make a perfect brunch option as well as an appetizer with drinks. If serving at a picnic allow them to cool fully so the pastry stays firm.
Cultural and Historical Roots
Onion tart has roots in French country cooking especially in the Alsace and Lorraine regions where caramelized onion pies are classic. Goat cheese brings a Mediterranean flair and pairs beautifully with the sweet onions which is a sign of French farmhouse tradition.
Seasonal Adaptations
Swap in thinly sliced leeks or red onions for a spring variation Add roasted tomatoes or squash in late summer for color and heartiness Mix in rosemary or sage for a wintry touch
Save Serve these warm tartlets and watch them vanish at any event. Their golden flaky pastry and savory filling make each bite memorable.
Recipe FAQ
- → Can I prepare the caramelized onions ahead of time?
Yes, caramelized onions can be made up to two days in advance and refrigerated. Reheat gently before assembling.
- → Is there a substitute for goat cheese?
You may swap goat cheese for cream cheese, ricotta, or feta for a different flavor and texture.
- → Can I use shortcrust instead of puff pastry?
Absolutely. Shortcrust pastry delivers a firmer, buttery shell—just adjust baking time as needed.
- → How can I enhance the flavor?
Add toasted pine nuts or walnuts, extra thyme, or a sprinkle of herbs for layers of texture and taste.
- → Are these suitable for serving cold?
Yes, they are delicious served warm or at room temperature, making them versatile for picnics or parties.
- → Does this dish pair well with wine?
A crisp Sauvignon Blanc complements the flavors beautifully, balancing the richness and acidity.