Caramelized Onion and Goat Cheese Tarts

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A couple of simple shortcuts make these flavor-packed caramelized onion and goat cheese tarts an easy win for your appetizer spread.

When it comes to appetizers, I’m all about maximum flavor with minimum fuss, especially when I’m having guests over. I love a bite-sized treat that feels fancy but doesn’t involve a ton of work (see my mini croque monsieurs or these potato bites). And who exactly has hours to spend on an appetizer when you’ve also got to take care of the main and the dessert?!

Well, these caramelized onion and goat cheese tarts are just the thing to elevate your appetizer and hors d’oeuvre game this holiday season. They’re elegant, bursting with flavor, and take a fraction of the time you might think.

The flavors of sweet caramelized onions and creamy goat cheese nestled into a buttery, flaky puff pastry make these tarts a total crowd-pleaser, and with a couple of key shortcuts, they come together in no time.

Shortcut number 1: Store bought puff pastry

Although a delicious homemade pie crust is certainly an option here (and I do make it when I am making something like my zucchini tomato tart), flaky store bought puff pastry is a great time-saving substitute. Choose an all-butter puff pastry for the best buttery flavor.

Shortcut number 2: Faster caramelized onions

Suggesting that caramelized onions can be achieved in 20 minutes is an easy way to get yourself in trouble in the food world. But I’m either brave, bold, or foolish, because I’m going to tell you it IS possible with some heat control and strategic de-glazing.

No, these are are not the jammy, deep, deep brown caramelized onions that are so broken down they’re barely recognizable as onions (not saying those aren’t delicious and I would never attempt something like French onion soup without taking the time to properly make them). But they are still sweet and delicious and they definitely have a place in my cooking. Can we stay friends?

Ingredient Notes

Puff Pastry

Store-bought puff pastry is a lifesaver here. It’s worth seeking out an all-butter version for that rich flavor. It’s easy to work with and makes a beautiful base for these goat cheese tartlets.

For the best results, let the pastry thaw in the refrigerator for a few hours or at room temperature for about 20-30 minutes until it’s just pliable but still cold. This way, it’s easier to handle and rolls out smoothly without becoming sticky or too soft. Just remember to work on a lightly floured surface and keep the pastry cool to get those perfectly crisp, flaky layers.

Onions

Sweet onions caramelize beautifully and add a natural sweetness that pairs perfectly with the tangy goat cheese. You can also use white or yellow onions if that’s what you have on hand!

Kosher Salt

Salt is important as it draw out moisture from the onions, which speeds up the caramelizing process and enhances the flavor of the onions.

Goat Cheese

Creamy goat cheese adds a rich, tangy layer to these tarts. It melts just enough in the oven to become soft and creamy. If you don’t normally like the flavor of goat cheese, you need to try it in these tarts because it goes so well paired with the sweet onions.

Fresh Thyme

Thyme brings a hint of earthy flavor that really rounds out these tarts. Fresh thyme is best, but dried will work in a pinch – just use a little less. You need enough to also use some to garnish the caramelized onion and goat cheese tarts at the end.

Apple & Apple Jelly

Diced apple adds a fresh, fruity note, while a bit of apple jelly brings an essentially extra sweetness and a glossy finish to the onion and apple mixture, creating a lovely layer in the tarts. You can use any jam, jelly, or preserve if you can’t find apple jelly.

Olive Oil

A couple of tablespoons of olive oil help get those onions caramelizing to a golden, soft texture without sticking. It also brings a light, fruity flavor that complements the sweetness of the onions and apple.

I prefer oil to butter for quickly caramelizing onions since we’re cooking on a higher heat and butter burns quickly. If you want deeply caramelized onions and want to go the low and slow route, you can definitely use butter instead of oil, or a combination of both.

Balsamic Vinegar

Just a splash of balsamic vinegar deepens the flavor of the caramelized onions and apples, giving a slight tang that adds complexity to these caramelized onion and goat cheese tarts.

Heavy Cream

I like to mix in some heavy cream with the goat cheese to make it extra creamy and spreadable. Without it the goat cheese can be somewhat dry.

Step by Step Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and 1 teaspoon of salt, stirring occasionally.

1. Cook until the onions are golden brown, about 15-20 minutes. When the onions start to dry out or stick to the pan, add a splash of water, scraping the bottom of the pan to loosen any browned bits.

1. Reduce the heat to medium-low, then add the diced apple and thyme to the onions, stirring to combine. Cook for another 5 minutes, until the apples are softened.

1. Stir in the balsamic vinegar and apple jelly until well mixed. Remove from heat and set aside to cool.

1. Preheat the oven to 375°F. Meanwhile, in a small bowl, mix together the goat cheese and heavy cream until smooth.

1. Generously grease a 24-cup mini muffin tin. Roll out the puff pastry to a 10×15-inch rectangle, then cut into 24 squares, each about 2.5 inches. Fit each square into a muffin cup.

1. Spoon the onion mixture evenly into the pastry cups, then top each with a small dollop of the goat cheese mixture.

1. At this point, you can also brush the edges with an egg wash, but I usually skip it. You can bake these caramelized onion and goat cheese tarts for 20-22 minutes, or until the cheese and puff pastry are golden brown.

Important: Remove the pastry cups from the pan as soon as they come out of the oven. Any syrup that bubbles out may harden as it cools, making it difficult to remove. Use a butter knife to gently lift them out while still hot.

1. Let your caramelized onion and goat cheese tarts cool for about 10 minutes before serving, as the filling will be very hot. Garnish with fresh thyme and serve warm.

Recipe Tips & Tricks

Keep the Puff Pastry Cold: Puff pastry is easiest to handle when it’s cool but pliable. If it warms up too much while you’re working, pop it back in the refrigerator for a few minutes. Cold puff pastry is easier to work with and helps make those crisp, flaky layers we love!

Slice the Onions Thinly: Thinly sliced onions will caramelize more evenly and quickly. It’s worth taking a few extra minutes to get those slices nice and thin so they soften and turn golden all the way through.

Cook Low and Slow (But Not Too Slow!): For my quicker caramelized onions, keep the heat at medium at first, and then medium-low as they start to take on some good color. Stir regularly to avoid burning, and deglaze the pan with water when they start to stick to the pan. But still allow the onions to sit long enough between stirs to develop a nice brown color.

Substitutions & Variations

• If you don’t have goat cheese, use crumbled feta for a saltier, tangy profile. You can also use brie or cream cheese if you like.

• Instead of making mini caramelized onions and goat cheese tarts, you can also make a single big tart similar to this mushroom puff pastry tart. Spread the puff pastry on a baking tray, add the toppings, and bake for an additional 10-15 minutes, until the puff pastry turns golden brown.

• You can also top the tart with some crispy bacon or thin slices of prosciutto to introduce a savory, smoky element.

• Sprinkle red chili flakes or black pepper on the caramelized onion and goat cheese tarts for a bit of spice.

Serving Tips & Suggestions

• These tarts are best served warm when the pastry is flaky, and the goat cheese is creamy. If they’ve cooled, just pop them back in a 300°F oven for a few minutes before serving.

• If you’re serving these tarts as a light lunch or for brunch, pair with a simple green salad dressed with a light vinaigrette.

• For parties, arrange the tarts on a serving platter with a few sprigs of herbs for a nice touch.

• These tarts pair wonderfully with a crisp white wine, like Sauvignon Blanc, or a light red, like Pinot Noir. The wine’s acidity complements the creamy cheese and sweet onions really well!

Storage & Make Ahead Instructions

Make Ahead: You can make just the caramelized onions up to 3 days in advance, or go ahead an make the whole filling. Let it cool completely before storing it in an airtight container in the fridge.

When you’re ready to bake, roll and cut out the puff pastry and then assemble and bake your caramelized onion and goat cheese tarts as usual.

Storage: If you have leftover baked tarts, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, place them in a 300°F oven for about 5-7 minutes until warmed through. Avoid using the microwave as it can make the pastry soggy.