Caramelized Onion and Goat Cheese Tarts -

Caramelized Onion and Goat Cheese Tarts

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

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings tarts

Calories 107kcal

Author Ann Otis

Equipment

1 non stick mini muffin pan

Ingredients

2 tablespoons olive oil
2 medium sweet onions thinly sliced
1 teaspoon kosher salt
1 apple diced small
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon balsamic vinegar
¼ cup apple jelly
4 ounces goat cheese softened
2 tablespoons heavy cream
1 sheet frozen puff pastry thawed
More fresh thyme for topping

US Customary - Metric

Instructions

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the thinly sliced onions and 1 teaspoon salt and cook, stirring occasionally until the onions are a nice golden brown, about 15-20 minutes. If you feel they are getting too dry and starting to burn, add a splash of water once in a while, and stir, scraping the bottom of the pan to deglaze.
Lower the heat to medium-low and add the apple and thyme to the onions and stir to combine. Cook 5 minutes longer, until apples are tender. Add balsamic vinegar and apple jelly, and stir to combine. Remove from heat and let cool.
Preheat your oven to 375F.
In a small bowl, stir together the goat cheese and heavy cream until smooth and creamy
Generously grease a 24-cup mini muffin tin. Roll the puff pastry sheet out to a 10x15 inch rectangle and cut into 24 equal 2.5 inch squares. Fit each square into a muffin tin cavity.
Divide the onion mixture evenly between the mini muffin cups and top with a dollop of the goat cheese mixture.
Bake 20-22 minutes until the cheese and puff pastry are golden brown.
Important: Remove the puff pastry cups from the pan as soon as they come out of the oven, as the small amount of sticky syrup that bubbles out of the cups will harden as it cools and make it more difficult to get them out. They will lift out easily with a butter knife while still hot.
Let cool 10 minutes or so before serving as the filling will be very hot. Sprinkle with fresh thyme and serve warm.

Video

Notes

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.

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.

Nutrition