20-Minute Caramelised Onion Tarts
Mini Caramelized Onion and Goat Cheese Tarts that are quick to assemble, packed with flavor, and perfect for parties or a snack. These tarts are high in protein, fiber-rich, and low in saturated fat, making them a wholesome, bite-sized treat anyone can enjoy.
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.
