Description
This puff pastry tart with balsamic caramelized onions and whipped goat cheese is the most delicious (and impressive!) appetizer. Frozen puff pastry serves as the base, which is topped with honey whipped goat cheese and plenty of sweet caramelized onions in every bite. Serve this puff pastry recipe at your next gathering!
Ingredients
Puff pastry tart
- 1 14 oz sheet frozen puff pastry
- 1 tbsp fresh thyme
- 1 tbsp fresh sage, chopped
- Honey, extra virgin olive oil, and flaky salt for serving
Caramelized onions
- 2 tbsp olive oil
- 1 large red onion, peeled and thinly sliced
- 1 large white onion, peeled and thinly sliced
- Kosher salt
- 1/4 cup balsamic vinegar
- 1/4 cup water
Whipped goat cheese
- 5 oz goat cheese
- 1/2 cup plain Greek yogurt
- 2 tbsp honey
- 1 tsp lemon zest
- 1/4 tsp Kosher salt
Instructions
- Defrost the puff pastry according to package instructions.
- Caramelize the onions. Heat olive oil in a large stainless steel or cast iron skillet, saute pan, or pot over medium-low heat.
- Add sliced onions and a generous pinch of Kosher salt. Stir to coat.
- Cook onions for about 45 minutes, stirring every 10 minutes. Do not stir constantly – the onions will brown by having contact with the bottom of the pan.
- When onions are soft and dark, add balsamic vinegar and water to deglaze. Use your mixing spoon to scrape up any brown bits at the bottom of the pan. *see blog post for detailed instructions for caramelized onions.
- Cook for another few minutes,then remove from heat and set aside.
- Prepare the whipped goat cheese by adding all the ingredients to a food processor. Blend for 30 seconds to a minute until creamy and well combined. Use a rubber spatula to scrape down the bowl as necessary.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Unwrap the puff pastry onto a floured clean surface.
- Use a paring knife to cut a 1/2 border into the puff pastry, not cutting all the way through. Poke some holes in the puff pastry with a fork.
- Par-bake the puff pastry on the parchment paper lined baking sheet for 10 minutes until lightly golden brown and puffy.
- Use a fork to gently press down the center of the puff pastry.
- Spread whipped goat cheese all over the tart, except the border you made. It’s OK if a few flakes of pastry come up.
- Sprinkle fresh thyme and sage onto the goat cheese layer.
- Top with the caramelized onions.
- Continue to bake the puff pastry for 17-22 minutes, until edges are rich golden brown and very flaky.
- Let cool for a few minutes. Slice into 12-16 small pieces for appetizers, or 6 large rectangles for main dish.
- Drizzle with extra virgin olive oil, honey, and flaky sea salt for serving.
Notes
*see full blog post for detailed instructions on how caramelize onions
Can I make this recipe in advance?
Puff pastry is best enjoyed right after it comes out of the oven when it’s flaky and warm. I recommend preparing the components of this recipe in advance, but baking it right before you want to eat it. So, you can make the whipped goat cheese, caramelized onions, and defrost the puff pastry in advance.
If you happen to have leftovers, the best way to reheat puff pastry is in the oven. Put the puff pastry tart on a baking sheet and reheat in a 300°F oven for 10-15 minutes, or until warmed through.
Keywords: puff pastry tart, caramelized onion goat cheese tart, how to caramelize onions