I was inspired to make these onion tartlets after seeing a fabulous recipe on What Katie Ate (one of my favourite food blogs). I wanted to add red wine to the onions as I had done with my onion marmalade recipe in my book. The liquid cooks off and the flavour stays behind adding so much depth. The sweet onions, earthy thyme and the goat’s cheese on crispy flaky pastry are an all-around winning combination. These tarts are so versatile and perfect to serve on their own as a starter.
When using puff pastry, I have found that it’s best to pre-bake it for 10 minutes before. I find that if you add a filling (especially one with a lot of liquid), the middle part of the tart doesn’t crisp up as it should. It stays dense and a little soggy. So I score the rim, pre-bake it, and then press the inner bit (which also puffs up in the initial bake) down, and then add the filling. It works a bit like a vol-au-vent.
I like to use Woolworths all-butter puff pastry sheets. Each pack has two 23cm x 23cm square sheets.
This is the final recipe in my short series where onions are the hero of the dish.Print
red wine caramelised onions & goats cheese tartlets
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 medium tartlets 1x
3 onions thinly sliced
3 T olive oil
1 cup of red wine
3 T brown sugar
3 – 4 sprigs of thyme leaves removed and a few extra for garnishing each tart
Salt & black pepper
2 sheets of puff pastry 23c x 23cms (1 pack of Woolies all butter puff)
200g goats cheese (25g per tartlet)
splash of milk to brush the pastry rim
Heat the oil in a pan and fry the onions over a low heat until softened but not browned, about 15 minutes.
Add ½ the red wine and deglaze the pan, allowing all the liquid to cook off.
Add the sugar, thyme, salt and pepper and cook for 5 more minutes.
Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off.
Place your puff pastry sheets on a floured surface and cut out the circles to desired size. You could also cut the pastry into 4 x squares. This way you better optimise the pastry sheet with no wastage through offcuts. This recipe makes 8 tartlets that are 8cm in diameter.
Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.
Brush the rim of each case lightly with milk, or and egg and milk mix (I find the egg just makes it a little darker but isn’t entirely necessary), and bake in a oven that has been preheated to 180C for 10 minutes.
Remove from the oven and press down on the inner circle piece so that it drops down, it should come away where you have scored it, and fill each pastry case with the caramelised onion.
Top with the goats cheese (you can either crumble this or cut into discs), scatter over fresh thyme leaves and return to the oven to bake for a further 20 minutes.
Serve warm or cold on their own or with a salad.
Tip* This recipe could also make one larger tart, or be made into smaller canape sizes for a party
To see my other onion recipes – take a look at these links:
A friend of mine posted a delicious-sounding recipe on her blog this week for an onion tart tatin which just sounds so tasty. Check out Tandy’s recipe here.
I look forward to connecting with you again in the future.
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