My Goat Cheese Tartlets with caramelized onions is a fantastic appetizer recipe and will be the first thing to disappear at any holiday party!
They are light and delicate thanks to the puff pastry, and filled with creamy goat cheese, and topped with sweet onions flavored with syrupy balsamic vinegar and fresh rosemary. Betcha can't eat only one!
Looking for more highly addictive appetizers? Try my Honey Glazed Cashews or my easy Cheese Puff Recipe! Melt in your mouth delicious!
Why You'll Love These:
- There's quite like greeting your guests with a warm hors d'oeuvre, especially around the holidays.
- These little mini tarts are seriously addictive and are always the first things to go at any party.
- They also go great with a glass of chilled champagne!
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More Puff Pastry Appetizers
To round out the assortment of puff pastry appetizers, you might also enjoy my Tarte au Soleil with Pesto, my Mini Mushroom Tarts, or my Baked Brie with Fig Jam. All equally delicious and festive!
Step#1: Cut the Puff Pastry
For this recipe, you'll use a mini muffin tin. It helps if the tin is non-stick. That way you won't have to spray the tin with a baking spray which can affect your puff pastry's ability to rise.
Invest In a Mini Muffin Tin
- Mini muffin tins are an entertainer's best friend because you can make so many fun hors d'oeuvres in them!
- Look for ones that are non-stick and have at least a 24-cavity capacity. That was whatever you make will glide out and provide at least 2 dozen hors d'oeuvres in one go.
- One of my favorites is my recipe for these decadent Bacon, Mac, and Cheese Bites. A great one for New Year's Eve!
Then cut out your store-bought puffed pastry with a small cookie cutter. One that is at least 3 inches in size.
Step#2: Add the Goat Cheese
- Once the pastry rounds are fitted into the mini muffin tin, you'll see a little crust will form. This is why you want a 3-inch circle so that the pastry comes just over the top of the rim.
- Then fill each well with the crumbled goat cheese. I find it's easiest to do this with two spoons.
- You could also use crumbled blue cheese which would be great too with the balsamic onions.
Be Sure to Chill The Pastry For Best Results
- Place the tin in the fridge to keep your pastry and cheese chilled, while you cook the onions.
- If the pastry gets too warm before hitting the hot oven, it will melt instead of puff up.
- You want the pastry really cold before baking to get the best light and flakey texture once they are baked.
Step#3: Caramelize the Onions
- I love to use a combination of yellow and red onions for these tarts because I find they each contribute a different flavor.
- The yellow onions have a stronger savory flavor while the red onions are slightly sweeter.
- Slice them very thinly. This will help them fit inside the mini tarts the thinner they are.
Deglaze with the Balsamic Vinegar
- A high-quality balsamic vinegar will give these onions are delicious tangy but sweet flavor, which complements the honey and fresh rosemary you'll also add in this step.
- To find a high-quality balsamic vinegar, make sure there are no added sugars, caramel, or added preservatives
- Cook the onions down until the vinegar is evaporated and the onions are soft and wilted they will be easier to place into the tarts, the softer they are.
Step#4: Top the Tarts with the Onions
- Transfer the onions to a bowl to allow them to cool. You don't want to put the hot onions on top of the goat cheese or puff pastry since they will melt before you are ready to bake them.
- Then top each tartlet with the onions, I find this is easiest with two forks.
Can you make Goat Cheese Tartlets ahead of time?
- Yes, of course! This is why I love this recipe so much. All you have to do is make the tarts, assemble and keep them in the tin, cover, and refrigerate.
- Then 5 minutes before guests arrive, heat and serve! Or you could freeze them a week before, right in the tin, and this will make it even easier!
- There's nothing quite like greeting your guests with hot hors d'oeuvres as they come in out of the cold!
- The combination of flakey pastry, rich and creamy goat cheese and sweet caramelized onions is such a fantastic holiday flavor combination!
- Serve these appetizers on a square white platter, that way you'll get a nice symmetry to your platter and the food will pop. Garnish with a sprig of rosemary for added interest
- Be sure to serve them with cocktail napkins since the puff pastry makes them a bit messy
- And a glass of chilled champagne of glass of room temperature port pairs beautifully these little bites
More Great Appetizer Ideas!
- Sour Cream and Carmelized Onion Dip
- Baked Brie and Figs
- Air Fryer Taquitos
- Gazpacho Shooters and Spicy Shrimp
Please let me know if you make these Tartlets
by leaving a rating and review below
Goat Cheese Tartlet Recipe
Learn how to make a great Thanksgiving Appetizer. My Goat Cheese Tartlets with caramelized onions will be the first things to disappear! Includes video!
- 4 oz (113 g) of crumbled goat cheese
- 2 sheets puffed pastry
- 2 tablespoon ( 30 ml) olive oil
- 1 sweet yellow onion
- 1 red onion
- 2 teaspoon (10 ml) balsamic vinegar
- 1 tablespoon (15 ml) honey
- salt and pepper to taste
- 1 tablespoon (15 ml) freshly chopped rosemary
- Preheat oven to 400 degrees. (205 degrees C)
- Slice onions paper thin. Saute in olive oil until soft and caramelized. Add vinegar and cook until evaporated. Add honey, salt, pepper and rosemary.
- Cut out circles of puff pastry with a cookie cutter. One that is at least 3 inches wide. Set circles into mini muffin tin, creating little tartelettes.
- Sprinkle ½ teaspoon of crumbled goat cheese into tarts, and top with onion mixture.
- At this point you can cover in foil and freeze if not using right away, or pop in fridge until the day of your party.
- Bake for 10-12 minutes until pastry is golden brown and cheese is melted.
- Allow to cool slightly before serving.
These can be made ahead, left in the tin and placed in the freezer.
When guest arrive place in a pre-heated oven and bake! No need to thaw first
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 58mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
I’m going for a jar of caramelised onion… it should provide the sweetness craved in these comments. Has anyone tried it?
Wonderful recipe! One question: I live in France (lucky me!)and used pâte feuilletée and wonder if it is thicker that the American puff pastry because after 12 min. baking the bottom of the tarts were not really cooked through and chewy. I popped them back in the oven for another 10 minutes. Love your recipes!
Beth Le Manach
Yes! I have noticed that too, it is thicker than US Brands, in this case, I would just roll it out on a floured surface first, to thin it out a bit to 1/8" that would work better. So glad you enjoyed it! And lucky you living in France! I bet that's been a wonderful experience 🙂
Hi, just wondering how long you could freeze them for before cooking? Planning to serve as christmas appetizers so wondering how far in advance I can prep 🙂
Beth Le Manach
Oh sure at least a month! No problem 🙂 Hope you enjoy!
This is a good recipe with a great taste. I did have some problems with the onion mix burning on top a little in the oven when in the pastry - but tin foil cover solved that, maybe adding the onions last minute would have been better. Next time I might add a little sautéed apple or a fig jam between the cheese and the onion layer to give it an extra sweetness. Thanks for the recipe 🙂
AMAZING! I'm making these for a women only triathlon clinic (i.e., I feel I need to elevate the food for a crowd of ladies!) and these couldn't have been simpler to make, or more elegant.
I actually think I'm going to try adding sautéed apple, sage, and white cheddar instead, just to make a couple of different kinds.
HI I used this recipe on a yacht for a Tapas tie up night. They were incredibly popular. I used gluten free puff pastry for our gluten intolerant guests. Overall you got a 10 out of 10. Easy to make and so tasty. Cant wait to make them again.
I tried these tonight as a trial run because I want to make them for Thanksgiving as one of my appetizers. They were a big hit! Thank you so much for the recipe!
YAY! So glad to hear they were a hit! Aren't they yummy ha!? Always the first things to disappear ha! 🙂