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Caramelized Onion and Goat Cheese Tarts

Caramelized onion and goat cheese tarts pair flaky, puffed pastry with deeply golden onions and creamy goat cheese. The pastry bakes at 400°F until deep golden brown, making these savory tarts a polished appetizer.
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Prep Time 20 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Caramelized onions
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 yellow onions medium, about 1.5 pounds, thinly sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp thyme leaves fresh
Tarts
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed but cold
  • 4 oz goat cheese softened
  • 2 tbsp heavy cream
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 2 13x18-inch rimmed baking sheets

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a 12-inch skillet over medium heat.
  2. Add the onions, salt, and pepper.
  3. Reduce the heat to medium-low and cook, stirring often, for 35–45 minutes, until the onions are very tender and deeply golden.
  4. Stir in the thyme during the last minute.
  5. Transfer the onions to a bowl and let them cool while you prepare the tarts.
Assemble and bake the tarts
  1. Heat the oven to 400°F.
  2. Line two 13x18-inch rimmed baking sheets with parchment paper.
  3. Unfold the pastry sheets and cut each into 4 squares.
  4. Place 4 squares on each baking sheet.
  5. Score a 1/2-inch border on each square without cutting through.
  6. Prick the centers several times with a fork.
  7. Stir the goat cheese and heavy cream together until smooth.
  8. Divide the cheese mixture among the pastry squares and spread it inside the scored borders.
  9. Divide the onions over the cheese.
  10. Whisk the egg with the water and brush it over the pastry borders.
  11. Bake for 18–22 minutes, switching the sheets’ rack positions halfway through, until the pastry is puffed and deep golden brown.
  12. Let the tarts rest on the baking sheets for 5 minutes before serving.

Notes

For the deepest golden onions, keep the heat at medium-low and stir often. Store covered in the refrigerator for up to 3 days; freeze baked tarts for up to 2 months and reheat in the oven. For a dairy-free variation, use plant-based butter, cream, and goat cheese, and check that the puff pastry is dairy-free.