Name: Caramelized Onion & Goat Cheese Tartlets with Thyme
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 tartlets
Cuisine: French cuisine
Ingredients: 1 pcs puff pastry (sheet, frozen, thawed); 3 pcs red onions (large, thinly sliced); 6 oz goat cheese (crumbled); 2 tbsp fresh thyme (leaves, chopped); 2 tbsp balsamic glaze; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 tsp granulated sugar; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

Golden brown tartlets rest on a rustic wooden board, their flaky crusts filled with deeply caramelized onions and creamy goat cheese, all sprinkled with fresh thyme.

Prep: 25 min • Cook: 30 min. These individual tartlets offer an elegant and immensely flavorful twist on the classic French onion tart. Featuring slow-cooked, sweet caramelized red onions complemented by the tangy creaminess of goat cheese, all nestled in flaky puff pastry and finished with aromatic fresh thyme and a drizzle of rich balsamic glaze.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 8

Instructions

Prepare the Onions

1Heat olive oil and butter in a large skillet over medium-low heat. Add the thinly sliced red onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and tender. Do not rush this step, as proper caramelization builds flavor.
2Stir in the sugar, salt, and black pepper. Cook for another 5 minutes, then remove from heat and let cool slightly.

Assemble the Tartlets

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Unroll the thawed puff pastry sheet on a lightly floured surface. Cut into 8 equal squares or rounds using a cookie cutter for a neater edge.
3Transfer the pastry squares to the prepared baking sheet. Using a fork, prick the center of each pastry square, leaving a small border untouched around the edges to form a crust.
4Spoon the caramelized onion mixture evenly onto the center of each pastry square, avoiding the pricked border.
5Crumble the goat cheese over the onion mixture and sprinkle with fresh thyme.

Bake and Serve

1Bake for 15-20 minutes, or until the pastry is golden brown and puffed, and the cheese is lightly melted and bubbly.
2Carefully remove the tartlets from the oven. Drizzle with balsamic glaze just before serving.
3Serve warm as an appetizer or a light lunch.

Instructions

Prepare the Onions

1Heat olive oil and butter in a large skillet over medium-low heat. Add the thinly sliced red onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and tender. Do not rush this step, as proper caramelization builds flavor.
2Stir in the sugar, salt, and black pepper. Cook for another 5 minutes, then remove from heat and let cool slightly.

Assemble the Tartlets

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Unroll the thawed puff pastry sheet on a lightly floured surface. Cut into 8 equal squares or rounds using a cookie cutter for a neater edge.
3Transfer the pastry squares to the prepared baking sheet. Using a fork, prick the center of each pastry square, leaving a small border untouched around the edges to form a crust.
4Spoon the caramelized onion mixture evenly onto the center of each pastry square, avoiding the pricked border.
5Crumble the goat cheese over the onion mixture and sprinkle with fresh thyme.

Bake and Serve

1Bake for 15-20 minutes, or until the pastry is golden brown and puffed, and the cheese is lightly melted and bubbly.
2Carefully remove the tartlets from the oven. Drizzle with balsamic glaze just before serving.
3Serve warm as an appetizer or a light lunch.

Nutrition Information

Calories: 281 kcal
Protein: 6 g
Fat: 17 g
Carbs: 29 g

Nutrient	Per serving
Calories	281 kcal
Protein	6 g
Fat	17 g
Carbs	29 g

Tips

Slow and steady caramelization of onions is crucial for depth of flavor. Don't rush this step!
Ensure your puff pastry is thoroughly thawed but still cold enough to handle easily for best results
These tartlets are best served warm, but can also be enjoyed at room temperature.