A crisp puff pastry tart layered with deeply caramelized onions, tangy goat cheese, fresh thyme, and a touch of balsamic vinegar for a simple yet elegant French-inspired appetizer.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 6 servings.13 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 1 sheet puff pastry (about 250 g / 9 oz), thawed if frozen
- 2–3 large yellow onions (about 700–900 g), thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
- 1 tbsp balsamic vinegar
- 115 g (4 oz) goat cheese, crumbled
- 1 large egg
- 1 tsp water, for egg wash
- 1 handful arugula or baby greens, optional
- 2 tbsp toasted walnuts or pecans, optional
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Instructions
- 1
Caramelize the onions: Heat the olive oil and butter in a wide skillet over medium heat. Add the sliced onions and salt. Cook for about 10 minutes, stirring frequently, until softened. Reduce the heat to medium-low and continue cooking for 25–40 minutes, stirring every few minutes, until deeply golden and jammy.
- 2
Season the onions: Stir in the thyme and black pepper. Add the balsamic vinegar and cook for another 1 minute, stirring to combine. Remove from the heat and let the onions cool slightly.
- 3
Prepare the pastry: Heat the oven to 200°C / 400°F. Line a baking sheet with parchment. Unfold the puff pastry onto the sheet. Score a 2.5 cm / 1-inch border around the edge without cutting all the way through. Prick the center repeatedly with a fork, leaving the border unpricked.
- 4
Add the filling: Spread the caramelized onions evenly over the center of the pastry, keeping them inside the scored border. Scatter the crumbled goat cheese evenly over the onions.
- 5
Apply the egg wash: Beat the egg with 1 tsp water. Brush the egg wash only over the pastry border.
- 6
Bake: Bake for 18–25 minutes, until the pastry is puffed and deeply golden and the edges are crisp.
- 7
Rest and serve: Let the tart rest for 5–10 minutes. Top with arugula or baby greens and toasted walnuts or pecans, if using. Slice and serve warm or at room temperature.
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