My Caramelized Onion and Goat Cheese Tarts Recipe tastes rich, sweet-savory, and tangy, and I bake it when friends pop in and I want an easy win. It suits appetizer lovers and busy hosts, and it takes about 55 minutes start to finish.
Easy Caramelized Onion and Goat Cheese Tarts Recipe
This Caramelized Onion and Goat Cheese Tarts Recipe uses puff pastry, so the crust does the heavy lifting while you focus on golden onions. You cook the onions in one skillet, then assemble and bake on a sheet pan. The steps stay simple, the ingredients stay few, and the results look fancy.
Ingredients You’ll Need
- 2 sheets frozen puff pastry, thawed in the fridge (all-butter brands like Dufour taste extra flaky; Pepperidge Farm works well and often costs less)
- 3 large yellow onions, thinly sliced (about 2 pounds)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1–2 teaspoons balsamic vinegar for deglazing (optional but tasty)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 8 ounces goat cheese (chèvre), softened (whisk in 1–2 tablespoons cream or milk for easier spreading if you like)
- 1 egg beaten with 1 teaspoon water for egg wash
- Optional finishers: flaky sea salt, honey or fig jam, red pepper flakes
Pantry shortcuts and swaps:
- Use store-bought caramelized onion jam if you need a shortcut, but go light so the pastry stays crisp.
- Swap goat cheese with feta, blue cheese, or brie if that’s what you have.
Equipment:
- Large skillet, wooden spoon, and measuring spoons
- Sharp knife or mandoline and cutting board
- Rimmed sheet pan and parchment paper
- Rolling pin, pizza cutter or sharp knife, and fork for docking
- Pastry brush and cooling rack
How to Make Caramelized Onion and Goat Cheese Tarts
- Prep: 15 minutes
- Cook: 40 minutes
- Total: 55 minutes
- Yield: 12 small tarts (more if bite-size)
- Heat a large skillet over medium heat. Add butter and olive oil, then add onions and 1 teaspoon salt. Stir to coat and cook, stirring often, until soft and light golden, 20–25 minutes.
- Drop the heat to medium-low. Keep cooking until the onions turn deep golden and jammy, 8–12 more minutes. If the pan looks dry, splash in a tablespoon of water.
- Stir in balsamic vinegar, thyme, and black pepper. Cook 1 minute to deglaze, then transfer the onions to a plate to cool slightly.
- Heat the oven to 400°F (200°C). Line a sheet pan with parchment.
- Unfold the puff pastry onto a lightly floured surface. Gently roll each sheet once or twice to smooth the folds, then cut into 12 rectangles or squares total (or punch out 2.5–3 inch rounds).
- Transfer pastry pieces to the lined sheet pan, spacing them out. Score a 1/2-inch border on each piece without cutting all the way through, and dock the center with a fork.
- Brush borders lightly with egg wash. Spread a tablespoon of softened goat cheese inside each border.
- Top each with a generous spoonful of caramelized onions. Don’t pile too high or the centers may steam instead of crisp.
- Bake until puffed and deep golden, 15–20 minutes. Rotate the pan once if your oven browns unevenly.
- Cool 5 minutes on a rack. Finish with a tiny drizzle of honey or a pinch of flaky salt if you like, then serve warm.
Cooking Tips & Common Mistakes
- Slice onions evenly so they caramelize at the same rate.
- Cook onions low and slow; high heat scorches and turns them bitter.
- Keep puff pastry cold; warm dough slumps and won’t rise as high.
- Score a border and dock the centers to control puff and prevent a pastry balloon.
- Don’t overload wet toppings; excess moisture softens the base.
- Soften goat cheese for smooth spreading; a splash of milk helps.
- Bake on parchment for easy cleanup and crisp bottoms.
- Use the middle rack for even heat.
- Give the tarts 5 minutes to set; cheese firms and flavors settle.
- Skip the microwave for reheating; it softens the crust.
Variations I’ve Tried
- Gluten-free: use a gluten-free puff pastry brand or a gluten-free pie crust; bake until crisp.
- Vegan: choose a vegan puff pastry (check labels) and swap in a dairy-free chèvre or cashew cream.
- Cheese swaps: feta, blue, brie, or a sharp white cheddar all work.
- Add-ins: crisp bacon or prosciutto, sautéed mushrooms, roasted peppers, or a sprinkle of toasted walnuts.
- Herb twist: rosemary, chives, or tarragon change the vibe fast.
- Sweet accent: swirl a teaspoon of fig jam or a light honey drizzle on top after baking.
Make-Ahead and Storage
- Caramelize onions up to 5 days ahead and refrigerate; freeze them up to 2 months.
- Assemble unbaked tarts on a sheet pan, freeze until solid, then store in a bag for up to 1 month. Bake from frozen and add 3–5 minutes.
- Store baked tarts airtight in the fridge up to 3 days.
- Reheat on a sheet pan at 350°F for 8–10 minutes until hot and crisp. Skip the microwave.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium-low heat. Add sliced onions, sugar, salt, and pepper. Cook, stirring often, until golden brown and caramelized, about 25–30 minutes.
- Stir in balsamic vinegar and cook for 2 more minutes. Remove from the heat and let cool slightly.
- Roll out puff pastry and cut into 8 equal squares. Place squares on the prepared baking sheet.
- Divide the caramelized onions evenly over each pastry square. Top with crumbled goat cheese and fresh thyme.
- Brush the edges of the pastry with beaten egg.
- Bake for 15–18 minutes, or until the pastry is golden and crisp.
- Serve warm or at room temperature.
Notes
Prepare the onions ahead of time for easy assembly. These tarts are best eaten the same day. Substitute goat cheese with feta if desired.