Description
Caramelized Onion & Cheese Tarts offer a perfect balance of flaky pastry, deeply flavorful caramelized onions, and a creamy cheese filling, making them an impressive yet comforting dish.
Ingredients
Scale
1 sheet Puff Pastry (9–10 ounces)
3 large Yellow Onions (about 1.5 lbs), thinly sliced
2 tablespoons Olive Oil
1 tablespoon Unsalted Butter
1/2 teaspoon Salt, plus more to taste
1/4 teaspoon Black Pepper, plus more to taste
1 tablespoon Granulated Sugar
1 tablespoon Balsamic Vinegar
2 large Eggs
1/2 cup Heavy Cream
1/4 cup Whole Milk
1 cup Shredded Gruyère Cheese
1/4 cup Grated Parmesan Cheese
1 tablespoon Fresh Thyme Leaves, chopped
Instructions
- Prepare the Puff Pastry: Unroll the thawed puff pastry sheet on a lightly floured surface. Cut out individual circles or press into a tart pa
- Par-bake the Pastry: Prick the bottom of pastry circles with a fork and bake in a preheated oven at 400°F (200°C) for 8-10 minutes until lightly golde
- Caramelize the Onions: Melt butter and olive oil in a skillet, add onions and cook slowly for 30-45 minutes until golden brow
- Finish the Onions: Stir in sugar and balsamic vinegar, cook for an additional 5 minutes, then set aside
- Prepare the Custard: Whisk together eggs, cream, milk, cheese, thyme, salt and pepper in a bowl
- Assemble the Tarts: Spoon cooled onions into pastry shells and pour the custard mixture over them, ensuring even distributio
- Bake the Tarts: Bake in oven at 375°F (190°C) for 20-25 minutes until pastry is golden and custard is set
- Cool and Serve: Let the tarts cool for 5-10 minutes before serving
Notes
Allow onions to cool slightly before adding to pastry.
Par-baking prevents a soggy bottom.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 380-420 kcal
- Sugar: 6-8 g
- Sodium: 400-450 mg
- Fat: 28-32 g
- Saturated Fat: 14-16 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 20-24 g
- Fiber: 2-3 g
- Protein: 12-14 g
- Cholesterol: 80-90 mg