These Caramelized Onion and Goat Cheese Tarts are a quick, flavorful bite that’s perfect for entertaining or a simple snack.
Packed with protein from goat’s cheese and fiber from caramelized onions, they’re a guilt-free indulgence with low saturated fat.
Easy to assemble and bake, they make a deliciously satisfying, nutrient-rich treat for everyday cooking or party platters.
20-Minute Caramelised Onion Tarts
Equipment
- 2 × 12-hole patty pan tins
- 1 × 6.5 cm (2.5 inch) fluted cookie cutter
- Oven
- Small Bowl
- Fork
- Teaspoon
- Oven Mitts
Ingredients
- 3 sheets shortcrust pastry
- 1 ½ cups caramelized onions
- 160 grams 5.6 oz goat cheese
- Balsamic glaze for drizzling
- Fresh thyme leaves for garnish
Instructions
- Preheat the Oven: Before you start working with your pastry, preheat your oven to 180°C (400°F, Gas Mark 6). This ensures that the oven reaches the perfect temperature so your tarts bake evenly and the pastry achieves a crisp, golden texture. Place the oven rack in the middle position for best results.
- Prepare the Pastry: Remove the shortcrust pastry sheets from the freezer and allow them to soften at room temperature for about 10–15 minutes. This makes the pastry more pliable and prevents it from cracking when you shape it. Soft pastry will also bake more evenly, giving you perfect tart shells.
- Grease the Tart Pans: Using a small amount of unsalted butter, thoroughly grease two 12-hole patty pan tins. This step is crucial to prevent the tart shells from sticking and ensures they come out cleanly after baking. Make sure every cavity is lightly coated, including the edges and bottom.
- Cut the Pastry Rounds: Take a 6.5 cm (2.5 inch) fluted cookie cutter and press it into the pastry to create 24 round discs. Fluted edges add a professional, decorative touch. Work carefully to cut full rounds from the pastry sheets, aiming to minimize leftover scraps.
- Shape the Tart Shells: Gently press each pastry round into the greased holes of the patty pan tins using your fingers. Press the pastry evenly along the sides and bottom to form uniform shells. Be careful not to stretch the pastry too thin, as this could cause tearing or shrinkage while baking.
- Prepare the Filling: Spoon the caramelized onions into a small bowl if not already done. Using a teaspoon, place a small mound of caramelized onions into the center of each pastry shell. The onions should be evenly distributed to ensure each tart has the perfect balance of sweet and savory flavor.
- Add Goat Cheese: Take the goat cheese and crumble it using your fingers or a fork into small, irregular chunks. Sprinkle the crumbled cheese evenly over the caramelized onions in each tart. Avoid slicing the cheese, as crumbling allows it to melt beautifully in the oven while maintaining texture and creaminess.
- Bake the Tarts: Place both tart pans on the middle shelf of your preheated oven. Bake for 12 minutes, checking occasionally to ensure they are golden brown but not overcooked. The pastry should be crisp and lightly browned, and the cheese should begin to soften and slightly melt without burning.
- Cool Slightly Before Removing: Once baked, carefully remove the tart pans from the oven using oven mitts and place them on a heatproof surface. Allow the tarts to rest for 2–3 minutes. This short cooling period lets the pastry firm slightly, making it easier to remove each tart without breaking.
- Remove Tarts from Pans: Using a teaspoon or small butter knife, gently lift each tart out of the patty pan holes. Work slowly and carefully to avoid cracking the pastry. If some tarts resist, wiggle them gently until they come free.
- Garnish and Serve: Drizzle each tart lightly with balsamic glaze to add a tangy, sweet contrast to the caramelized onions. Sprinkle fresh thyme leaves over the top for an aromatic finish and beautiful presentation. Serve warm or at room temperature as a sophisticated appetizer, finger food, or snack.
- Enjoy and Store Leftovers: Enjoy these tarts immediately for the best flavor and texture. If storing leftovers, place them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven before serving to restore crispiness.
Notes
- Pastry Preparation: Always allow frozen shortcrust pastry to soften at room temperature before working with it. This prevents cracking and ensures your tart shells remain intact.
- Caramelized Onions: Preparing onions a day ahead enhances flavor and saves time. Store them in an airtight container in the fridge until needed.
- Goat Cheese Handling: Crumbling goat cheese rather than slicing it creates a more even, meltable topping that complements the sweet onions perfectly.
- Tart Size: Using a 6.5 cm fluted cutter ensures uniform, bite-sized tarts ideal for entertaining. Adjust cutter size if you prefer smaller or larger portions.
- Baking Tips: Bake on the middle rack for even cooking, and avoid overbaking to keep pastry crisp without browning the cheese too much.
Chef’s Secrets: Expert Tips For Perfect Tarts
The secret to these tarts lies in layering flavors and textures.
Caramelized onions should be slow-cooked until golden and sweet, giving the tarts their rich, savory backbone.
Crumbled goat cheese adds a creamy, tangy balance, while fresh thyme leaves provide a subtle herbaceous note.
For a touch of sophistication, lightly brush pastry edges with egg wash for extra shine.
Using high-quality ingredients ensures maximum flavor, even with such a simple recipe.
Serving Suggestions: Creative Ways To Enjoy
These tarts are versatile and work beautifully as appetizers, finger foods, or snack plates.
Serve them warm for a soft, melty experience, or at room temperature for easy buffet-style entertaining.
Pair with a light salad, roasted vegetables, or a glass of crisp white wine.
Drizzling balsamic glaze just before serving enhances sweetness and adds a glossy finish, while a sprinkle of microgreens or edible flowers elevates presentation for special occasions.
Storage Tips: Keep Tarts Fresh Longer
Leftover tarts can be stored in an airtight container in the refrigerator for up to two days.
To maintain crispness, reheat gently in a 150°C (300°F) oven for 5–7 minutes rather than using a microwave.
For meal prep, you can freeze unbaked tarts in their tins for up to one month.
Simply thaw in the fridge overnight and bake as directed for fresh, flaky results.
Frequently Asked Questions
1. Can I make these tarts ahead of time?
Yes! You can prepare the pastry and filling a day ahead. Assemble tarts just before baking for best texture, or freeze unbaked tarts for future use.
2. Can I use other cheeses instead of goat cheese?
Absolutely. Feta, cream cheese, or ricotta can work, though each will slightly alter the flavor and texture. Goat cheese remains the most creamy and tangy choice.
3. How do I prevent the pastry from becoming soggy?
Ensure the onions are well-drained and not too wet. Pressing the pastry gently into the pan and baking immediately helps retain a crisp base.
4. Can I make these tarts gluten-free?
Yes, using a gluten-free shortcrust pastry works well. Be mindful of baking time, as gluten-free pastry may brown faster.
5. What are some good flavor variations?
Try adding caramelized red peppers, mushrooms, or a sprinkle of nuts for crunch. Fresh herbs like rosemary or chives can also enhance flavor.
