Caramelized Onion & Goat Cheese Tartlets
This post may contain affiliate links. For more information, please see our disclosure policy.
These Caramelized Onion & Goat Cheese Tartlets will be the most popular dish at your next brunch! They’re beautiful, light, crispy, creamy and delicious!
What You Will ❤️ About Caramelized Onion & Goat Cheese Tarts
- Sweet Onions! I started with these Texas Sweet Onions which are only grown in a few counties in Texas! But sweet onions are key – as they caramelize – they get even sweeter. None of that bitter bite you normally associate with onions.
- Easy! Caramelizing the onions takes a little time – but it’s all simple and easy! Anyone can make these fancy little bites!
- Crunchy & Creamy! The combination of the crunchy and light puff pastry with the creamy goat cheese is just delightful!
Ingredients for Onion & Goat Cheese Tartlets
The most important ingredient is most definitely the onions! Don’t skimp on the onions either – you might think – this is A LOT OF ONIONS! But you’ll be shocked once they cook down.
- 6 sweet yellow onions peeled and thinly sliced
- 4 tbsp butter or olive oil
- 2 Sheets puff pastry
- 6 oz goat cheese
- Fresh thyme (10 sprigs)
- 4 tbsp Balsamic Glaze
- 2 tsp Sea salt
How to make Caramelized Onion & Goat Cheese Tartlets
This is an easy recipe to make – and don’t try and speed up the caramelization of the onions. They take a little time – but its worth it!!!!
- Preheat oven to 375º F.
- In a large cast iron skillet set over medium-high heat, add the butter and half of the sliced onions. Cook for 2 minutes until they start to soften – and add the other half of the onions. Continue to cook over high heat until they start to brown, about 5 minutes.
- Reduce heat to medium low and continue to cook for 15 minutes more until they become golden and caramel in color and soft. Stir occasionally through the cooking process scraping up the brown bits from the bottom of the pan. As the liquid dissipates, add 2-3 tablespoons water so the onions don’t stick to the pan or burn. I did this 2-3 times during the cook time.
- Remove puff pastry from the fridge. Line two large baking sheets with parchment paper. Cut the pastry sheets into 9 equal squares on each sheet and place on the baking trays.
- Top each dough square with 1-2 tbsp caramelized onions leaving at least 1/4 inch border around the edges. Bake for 10 minutes.
- Remove pan from oven and crumble goat cheese onto tarts and sprinkle with thyme. Place pan back into the oven and bake for an additional 15 minutes until golden brown and puffy.
- Remove from oven and drizzle with balsamic reduction and a sprinkle of coarse sea salt and serve.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
Caramelizing the onions – which is really just cooking them for quite a long time – anywhere from 15-45 minutes – removes a lot of the “bite” from the onions. Caramelized onions are almost sweet and very soft and smooth.
No – it would be too strong and also wouldn’t really hold to the tartlets. You can buy a balsamic glaze or make it yourself.
Not really…if you put it in a sauce it will melt and incorporate with the other ingredients but in the case of these tartlets – it doesn’t melt and spread.
If you’re really in a pinch yes. Goat cheese is a better flavor complement to the onions – but cream cheese will also work.
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for 2-3 days. Reheat in the air fryer at 250º for 5 minutes or in the microwave for 30 seconds.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Fun & Pretty Brunch Recipes
More Onion Lovers Recipes
Caramelized Onion & Goat Cheese Tartlets
Ingredients
- 6 medium sweet onions peeled and THINLY sliced
- 4 tbsp butter
- 2 sheets puff pastry
- 6 oz goat cheese
- 10 sprigs fresh thyme
- 4 tbsp balsamic glaze
- 2 tsp coarse sea salt
Instructions
- Preheat oven to 375º F.
- In a large cast iron skillet set over medium-high heat, add the butter and half of the sliced onions. Cook for 2 minutes until they start to soften – and add the other half of the onions. Continue to cook over high heat until they start to brown, about 5 minutes.
- Reduce heat to medium low and continue to cook for 15 minutes more until they become golden and caramel in color and soft. Stir occasionally through the cooking process scraping up the brown bits from the bottom of the pan. As the liquid dissipates, add 2-3 tablespoons water so the onions don’t stick to the pan or burn. I did this 2-3 times during the cook time.
- Remove puff pastry from the fridge. Line two large baking sheets with parchment paper. Cut the pastry sheets into 9 equal squares on each sheet and place on the baking trays.
- Top each dough square with 1-2 tbsp caramelized onions leaving at least 1/4 inch border around the edges. Bake for 10 minutes.
- Remove pan from oven and crumble goat cheese onto tarts and sprinkle with thyme leaves. Place pan back into the oven and bake for an additional 15 minutes until golden brown and puffy.
- Remove from oven and drizzle with balsamic reduction and a sprinkle of coarse sea salt and serve.
One Comment