Caramelized Onion, Goat Cheese, and Balsamic Tartlets

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Caramelized Onion, Goat Cheese, and Balsamic Tartlets

These little tartlets are comprised of a combination of
pretty amazing ingredients: Caramelized onion jam. Goat cheese. Puff pastry,
Balsamic syrup. Thyme. Seriously good. While they are fabulous as an appetizer or part of a lunch paired with a great salad, I’ve actually reheated the leftovers for breakfast. 

Caramelized Onion, Goat Cheese, and Balsamic Tartlets

This recipe makes 4 four-inch rounds, but I am thinking that it would also work scaled down to mini appetizers or even baked in a mini muffin tin.

Caramelized Onion, Goat Cheese, and Balsamic Tartlets

Caramelized Onion, Goat Cheese, and Balsamic Tartlet Recipe

Adapted from the gorgeously photographed and exquisite What Katie Ate. 


1/2 C balsamic vinegar

2 T brown sugar

1 sheet of puff pastry, thawed

1 egg yolk, beaten with a bit of milk

4 slices of goat cheese, about 1/2 to 3/4 inch thick

Thyme leaves from about 4 sprigs

Freshly ground black pepper


  1. Prepare the balsamic vinegar syrup: Simmer the vinegar in a small saucepan until it has been reduced by half. Add the brown sugar and simmer until you have syrup that coats a spoon. Cool and refrigerate to thicken. 
  2. Preheat the oven to 425 degrees F.
  3. Cut the puff pastry into four 4-inch rounds and place them on a parchment lined baking sheet. 
  4. Using a 2 1/2 inch cookie cutter, cut 1/2 way through the rounds, creating a 1 inch border. Do not cut all of the way through. 
  5. Pierce the center of the rounds (inside the 2 1/2 inch border) several times with a fork. 
  6. Brush the outer 1 inch with the egg yolk.
  7. Spread the onion jam in the middle of the pastry inside the cut border.
  8. Top the center with a goat cheese round and sprinkle with thyme leaves and black pepper. 
  9. Bake for 20 to 22 minutes, until golden and puffy. 
  10. Drizzle with the balsamic syrup.


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