onion tart

Onion Tart

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I positively love onions. I know some people shy away from them or request they be left off their burgers, but not me. Whether they’re red and tossed in a salad or caramelized and golden like they are in this onion tart, I think they’re absolutely delicious. Yes, they may require a few tears to chop up, but they add so much flavor to food that it’s worth it. And boy is this onion tart worth it.onion tart

Creamy, herbed goat cheese is crumbled on top of beautifully caramelized onions to be baked on a bed of golden, flaky puff pastry. This recipe is essentially those three ingredients, and when they come together, they deliver a bite of savory perfection. I love using goat cheese for this recipe because of its soft, creamy texture, but if you’re not a fan, you can always use another easy-to-crumble cheese, such as gorgonzola. The onions offer tons of flavor on their own, and because they’re cooked until they’re soft, they only lend to the smooth texture of each bite. The puff pastry base is very airy once it bakes, and because the tart doesn’t have a heavy sauce or spread smeared on it, you end up with a light dish that works wonderfully as an appetizer. Watch the video below for step-by-step instructions on how to recreate this scrumptious onion tart!

onion tart

Onion Tart


  • 1 sheet of frozen puff pastry, thawed
  • 2 slices medium onions, peeled and cut into thin crescent-shaped
  • 2 tbsp olive oil
  • pinch of sugar
  • 6-8 oz of herbed goat cheese, room temperature
  • pinch of salt & pepper
  • thyme for garnishing, optional


  1. Heat olive oil in a large pan over medium low heat. Add the sliced onions and cook until translucent. Add the pinch of sugar and give it a stir. Continue to the cook the onions, stirring occasionally, until the onions have become golden brown in color - about 20 minutes. Remove the pan from the heat.
  2. Preheat the oven to 400°F. Unfold your puff pastry sheet so that you have a square sheet. Place the sheet on a piece of parchment paper. Spoon the caramelized onions onto the puff pastry, spreading the onions out evenly. Crumble the goat cheese all over the onions. Add a pinch of salt and pepper on top.
  3. Gently transfer the parchment paper with the tart onto a baking sheet and bake for 15 to 20 minutes, until the puff pastry becomes golden. Before serving, place a few sprigs of thyme on top.

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