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..

You can always use a store bought pie dough, but we&#039;ve never found one that comes close to a good homemade dough. If you have the time, the dough is quick to make. It just needs a bit of chill time. For best crust texture, try to keep the dough as chilled as you can through the whole process. See this recipe for all our tips on making a great pie dough.

Caramelized Onion Galette

all-purpose flour

water

onion (, sliced thin)

oz Boursin herbed cheese

cherry tomatoes (, halved)

Italian seasoning or dried herbs (, oregano

herbs (, for topping, optional)

Mix crust dry ingredients

Combine 1 1/4 cups (156g) flour, 1 teaspoon (4g) sugar, and 1/2 teaspoon of salt in a bowl.

Pinch in butter

Add the 1/2 cup (113g) of diced butter to the flour and mash and pinch down to flattened pea sized pieces with your fist and fingers.

Mix in water

Add about 1/4 cup (60ml) of cold water and mix just until the dough comes together. It should be a rough looking, lumpy ball with chunks of butter.

Chill

Roll into a ball, flatten into a disc, then wrap in plastic wrap. Chill for at least 30-45 minutes (you can chill it up to overnight-it might be a little too firm to roll out a first, but let it sit for 10-15 minutes and it should soften just enough. The dough rolls out the best and creates the flakiest crust when chilled just enough and not too warm).

Make Crust Dough

Preheat oven

Pre-heat oven to 375°F/190°C. Line a baking sheet pan with parchment paper or lightly grease the pan.

Add onions to pan

Heat pan on medium-high heat. Add about 2 Tablespoons (30ml) olive oil and add sliced onions.

Cook onions

Cook onions until they’re soft and brown and slightly caramelized. This should take around 15-20 minutes. They don’t have to be super caramelized because they’ll continue to cook while baking in the oven. Add about 1/2 teaspoon (2.5ml) salt and pepper to taste, then remove from heat and allow to cool slightly. 

Roll out dough

If using fresh pie dough, on a lightly floured surface, roll out the dough to about 12-inches/30cm wide. If using refrigerated pie dough, just roll it out flat. Place on the prepared baking sheet pan.

Add cheese

Place the softened Boursin cheese puck (or similar) in center of pie dough.

Spread cheese

Spread the softened cheese evenly over the dough to the edges. Leave about 1-inch/2.5cm from the edge. 

Add tomatoes

Spread about 1/2 cup (75g) of halved cherry tomatoes over the cheese. 

Add onions

Spread caramelized onions over the tomatoes evenly.

Fold dough edges

Fold the dough up over the filling, creasing every couple inches/5cm.

Brush with butter or egg

Brush pie dough with melted butter or egg wash and top with herbs.

Bake

Bake onion tart at 375°F/190°C for about 45-60 minutes or until the crust is golden and onions are cooked and brown. If you like your onions and pie dough crispy like we do, then bake for a slightly longer time.

Serve

Garnish with fresh herbs if you like. Allow to cool and cut into wedges and serve. 

Make the Galette

I couldn't believe how easy this was to make. Thanks so much for the recipe. I'm in love.

https://www.youtube.com/watch?v=N7eGpACGAkQ

This might look too fancy but it’s not. It’s a super easy and non fussy side dish that is perfect for entertaining or just for you if you want to treat yourself to a delicious galette. You can make it with a homemade pie dough (we have a great recipe for one!) or just use a store bought pie dough. 

Full Recipe Here 👉 https://whiteonricecouple.com/caramelized-onion-galette/

INGREDIENTS
Crust Ingredients
1 1/4 cups (156 g) all-purpose flour
1 teaspoon (5 ml) sugar
1/2 teaspoon (2.5 ml) salt
1/2 cup (113 g) cold butter (1 stick) , cut into 1/2"/1.25cm pieces
1/4 cup (60 ml) cold water
Filling Ingredients
1 medium onion , sliced thin
2 Tablespoons (30 ml) olive oil
1/2 teaspoon (2.5 ml) salt
fresh cracked black pepper
5 oz (142 g) Boursin herbed cheese or similar, softened
1/2 cup (75 g) cherry tomatoes , halved
2 Tablespoons (30 ml) melted butter , or 1 egg beaten for brushing crust
1/2 teaspoon (2.5 ml) dried Italian seasoning or dried herbs , or 1 teaspoon fresh chopped oregano or thyme) 
Additional chopped fresh herbs , for topping , optional

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