Name: Caramelized Onion and Goat Cheese Tarts in 3 Easy Steps Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 1 sheet puff pastry (thawed but still cold); 2 large onions, thinly sliced (yellow or sweet); 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon sugar; 1 teaspoon balsamic vinegar; 4 oz goat cheese, crumbled; 1 teaspoon fresh thyme leaves; Salt and pepper to taste

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Introduction

These caramelized onion and goat cheese tarts are a perfect blend of sweet, tangy, and flaky goodness. With just a few simple ingredients and easy steps, you’ll create a delicious appetizer or light meal that feels fancy but is totally achievable at home.

The image shows a small round tart with a golden, flaky puff pastry base that is thick and crisp. On top, there is a layer of caramelized onions that are dark brown with a shiny, soft texture, mixed with a few translucent slices of cooked yellow onion rings. Scattered on the caramelized onions are small dollops of creamy white cheese with subtle green herbs inside, slightly melted and browned on top. Fresh green thyme sprigs are placed on the cheese and onions, adding a fresh touch. The tart is placed on a white plate, against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry (thawed but still cold)
2 large onions, thinly sliced (yellow or sweet)
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon sugar
1 teaspoon balsamic vinegar
4 oz goat cheese, crumbled
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Instructions

Step 1: Heat olive oil and butter in a large pan over medium heat. Add sliced onions, sugar, salt, and pepper. Cook without stirring constantly, letting onions caramelize for about 15 minutes while stirring occasionally. Add balsamic vinegar and thyme, then cook another 5 minutes until onions are jammy and sweet.
Step 2: Roll out the puff pastry on a lightly floured surface and cut into 6 rectangles. Spread the caramelized onions evenly over each piece, leaving a border for the edges. Crumble goat cheese on top, and sprinkle with a little extra thyme.
Step 3: Bake tarts in a preheated 400°F oven for about 15 minutes until pastry is golden and puffed and cheese is just starting to melt. Let cool slightly before serving.

Tips & Variations

Pat caramelized onions gently with paper towels to remove excess moisture and prevent soggy pastry.
Chill assembled tarts in the fridge for 10 minutes before baking for extra flaky layers.
Swap goat cheese with feta for saltier flavor or brie for creaminess.
Add sautéed mushrooms or roasted garlic to the onions for extra depth.
Drizzle honey over the assembled tarts before baking for a sweet-savory twist.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky. A fresh sprinkle of thyme after reheating adds a lovely aroma.

How to Serve

A single tart sits on a white plate with a white marbled texture beneath it. The tart has a thick, golden puff pastry base with visible flaky layers. On top, there is a generous layer of caramelized onions, which are deep brown with shiny, soft textures and curled edges. Scattered over the onions are small dollops of white creamy cheese, some with bits of green herbs. Fresh green sprigs of thyme lightly garnish the top, adding a touch of color and freshness. The photo is close-up and softly focused in the background, highlighting the rich details of the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these tarts?

Freezing is not recommended as goat cheese changes texture and becomes crumbly once thawed. It’s best to make and enjoy them fresh for optimal flavor and texture.

Can I use store-bought caramelized onions?

You can, but homemade caramelized onions offer much richer and sweeter flavor. If using store-bought, enhance them with a splash of balsamic vinegar and fresh thyme to brighten the taste.

How do I keep the pastry from getting soggy?

Drain excess moisture from the caramelized onions by patting them with paper towels before assembling. Also, chilling the tarts before baking helps the pastry stay flaky and crisp.