Caramelized Onion and Goat Cheese (Printable)

Buttery pastry shells filled with sweet golden onions and tangy soft cheese, baked until crisp and golden.

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (approximately 8.8 oz), thawed if frozen

→ Caramelized Onions

02 - 3 large yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1/2 tsp salt
06 - 1/4 tsp freshly ground black pepper
07 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
08 - 1 tsp sugar

→ Cheese and Garnish

09 - 5.3 oz goat cheese, crumbled
10 - 1 egg, beaten for egg wash
11 - 1 tbsp fresh chives or parsley, finely chopped (optional)

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions, salt, and sugar. Cook, stirring frequently, for 25 to 30 minutes until onions are deep golden and caramelized. Stir in thyme and black pepper during the last 5 minutes.
03 - While onions are cooking, unroll the puff pastry and cut into 6 equal rectangles. Place on the prepared baking sheet. Using a knife, score a 1/2-inch border around each rectangle, being careful not to cut through.
04 - Brush edges of each pastry rectangle with beaten egg.
05 - Divide caramelized onions evenly within the borders of each pastry rectangle. Top with crumbled goat cheese.
06 - Bake for 15 to 18 minutes until pastry is golden and crisp.
07 - Remove from the oven and sprinkle with fresh chives or parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • These tarts strike that perfect balance between fancy enough for company and simple enough for a Tuesday night snack
  • The combination of sweet, jammy onions and tangy goat cheese is the kind of flavor pairing that makes people pause and ask what's in it
02 -
  • Resist the urge to rush the onions, high heat will burn them before they develop that deep sweetness you're after
  • Scoring the border is what creates that lovely raised edge, so don't skip this step even though it feels finicky
03 -
  • Let the tarts sit for about 5 minutes after baking, this makes them easier to cut and keeps the cheese from sliding off
  • If your onions are browning too quickly, lower the heat and add a splash of water to deglaze the pan

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