caramelized onion tart

How to make the best Caramelized Onion Tart with Goat Cheese and Thyme recipe from Delish.com

Caramelized Onion Tart with Goat Cheese and Thyme

14-oz. sheet frozen puff pastry, thawed

c. Country Crock Original

onions,

brown sugar

kosher salt

black pepper

goat cheese, crumbled

thyme

These tarts are as elegant as they are delicious. Caramelized onions combine with tangy blue cheese and sweet fig jam to deliver a palete pleasing flavor your friends and family will love!

Caramelized Onion &amp; Blue Cheese Puff Pastry Tarts

(17.3 oz.) package puff pastry,

butter

olive oil

sugar

dry white wine

Kosher salt

egg, beaten

fig jam

blue cheese

thyme leaves

honey

Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.

After they've cooked for 10 minutes add a pinch of salt.

After they've cooked for 30 minutes, turn the heat to medium low. Don't forget to keep stirring!

After they've cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.

After they've finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside.

When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees.

Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total.

Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.

Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart. 

Brush the crust portion of the tart with the egg wash.

Spread a teaspoon of fig jam in the center of each tart.

Top that with a teaspoon of caramelized onions.

Top that with a teaspoon of blue cheese. 

Bake tarts for 18-20 minutes or until the crust is dark golden brown.

Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey.

These look delicious and I can’t wait to try them!  Is it possible to make the onion jam ahead of time and heat back up from the fridge when I’m ready to assemble?

An elegant and delicious party appetizer that everyone will love!

DELICIOUS!!  Super easy to make, and like you can make ahead of time, just bake before you serve.  You cannot go wrong with this recipe!  I made just like the recipe, but next time will add a little more blue cheese, but that’s just because I LOVE blue cheese.

These were amazing! I switched out the blue cheese for goat cheese because of preference but loved them. Would demo them again and again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1687353268/igkSrNB8A.mp4

These SUPER easy caramelized onion tarts are loaded with sweet fig jam, tangy blue cheese and flaky puff pastry crust baked to perfection, then drizzled with honey!

Blue Cheese Caramelized Onion Puff Pastry Tarts

This Caramelized Onion and Goat Cheese Tart is savory and sweet and incredibly easy to make! It starts with store-bought puff pastry that gets topped with a caramelized onion and whipped goat cheese mixture, a layer of fig jam, and more caramelized onions on top. It&#39;s crispy, tangy, creamy, and sweet, all in one bite!

Caramelized Onion and Goat Cheese Tart

extra virgin olive oil

onions

thyme (minced)

oz goat cheese (room temperature)

heavy whipping cream (cold)

salt

puff pastry (thawed)

egg egg wash)

Heat a large skillet over medium low heat. Add the olive oil and onions and toss to coat. Allow the onions to cook for 5 minutes, toss again, then turn the heat to low.

Continue cooking the onions for 30-40 minutes, stirring every 5 minutes or so, until the onions are golden brown and turn almost jammy looking. Add the thyme at the halfway mark, once the onions start to become golden in color. Once cooked, remove from the heat to cool completely.

Note: If the onions are burning at any point, reduce the heat. I also like to add ¼ cup of water halfway through the cooking time to loosen any browned bits from the bottom of the pan. The water will evaporate during the remaining cooking process.

Preheat the oven to 400℉ and add a piece of parchment paper to a large sheet pan.

With a hand mixer, stand mixer, or food processor, whip the goat cheese, heavy cream and salt until light and fluffy (about one minute).

Roll out the puff pastry on a very lightly floured surface until it’s about ⅛” thick (then brush off any excess flour). Transfer to the sheet pan. Score a 1-inch border along the inside of the puff pastry (lightly on top, not the whole way through), then dock inside the scored area all over with a fork.

Mix 1/3 of the cooled onions into the goat cheese, then spread inside the border of the puff pastry. Swirl the fig jam on top of the goat cheese, then top evenly with the remaining caramelized onions.

Whisk together the egg with 1 teaspoon of water and brush all over the exposed pieces of puff pastry.

Bake for 25-30 minutes until the pastry is very golden brown. Move the pan to the bottom rack of the oven for the final 5 minutes of baking.

Top with additional thyme leaves. Allow the tart to cool for 5 minutes, then use a very sharp knife to slice into sections and serve.

I went to a Rhone River wine tasting class with a friend at Total Wine. The man who educated us on the wines we tasted said they would go well with a goat cheese tart. He wasn't kidding! I made this tart for my friend and me and bought a bottle of red wine that we tasted. The tart was absolutely delicious and very easy to make. The most difficult part was finding puff pastry. Trader Joes and Sprouts told me it was a seasonal item. I found it at Fry's.

This recipe was the star of the show at a lunch I hosted. It was very easy to make and definitely this first thing everyone reached for when they were filling their plates. I will say I only had three large onions on hand and I still felt like it was plenty. So, if you only have three it could totally work :) Already figuring out when I can make this again..

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