Description
These Caramelized Onion and Goat Cheese Tarts are a deliciously savory appetizer or light meal featuring flaky puff pastry topped with sweet caramelized onions, tangy goat cheese, and fresh spinach. Enhanced with a hint of balsamic vinegar and fresh thyme, these tarts deliver a perfect balance of flavors and textures, baked to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet of puff pastry (thawed)
Caramelized Onions
- 2 large onions (thinly sliced)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Filling & Topping
- 4 ounces goat cheese (crumbled)
- 1 cup fresh spinach (chopped)
- 1 egg (beaten, for egg wash)
- Fresh thyme leaves (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the tarts evenly.
- Caramelize Onions: Heat the olive oil and unsalted butter in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook the onions slowly, stirring occasionally, for 15-20 minutes until they are soft and golden brown.
- Add Sugar and Balsamic Vinegar: Stir in the sugar and continue cooking the onions for another 5 minutes to deepen the caramelization. Add the balsamic vinegar, mix well, cook for one more minute, then remove from heat and allow to cool slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to smooth out creases and make it large enough to fit a baking sheet. Cut the pastry into equal squares or circles as preferred.
- Score Pastry Borders: Place the pastry pieces on a lined baking sheet. Using a sharp knife, score a 1/2-inch border around the edges of each piece without cutting all the way through. This helps create a raised edge when baked.
- Assemble Tarts: Spread the cooled caramelized onions evenly inside the scored border of each tart. Top with chopped fresh spinach and crumbled goat cheese.
- Apply Egg Wash: Brush the edges of the puff pastry with the beaten egg to help the pastry develop a golden, shiny crust during baking.
- Bake: Bake the tarts in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Cool and Garnish: Remove tarts from the oven and let them cool for a few minutes. Garnish with fresh thyme leaves for a fragrant finish.
- Serve: Serve warm as a delightful appetizer or a light, elegant meal.
Notes
- You can substitute spinach with arugula or kale for a different flavor.
- For a vegan version, use vegan puff pastry and substitute goat cheese with a plant-based cheese alternative.
- Make sure to cook the onions slowly to get the best caramelization without burning them.
- These tarts are best served fresh but can be stored in the refrigerator for up to 2 days and reheated in the oven.
