When I first made these little tarts I was a little nervous, I had never caramelized onions before and I was scared it was going to be an unmitigated disaster. I learned that I had nothing to worry about! And on a separate occasion I learned if I messed them up and burned them, it was perfectly easy to start over! These tarts are super popular among my friends and family, honestly, every time we get together someone asks for them.
Not only are they incredibly delicious, but they are super easy to make! Including the onions, the recipe is lengthy. But don’t be discouraged by the time! After the onions are done it’s like building a little open faced sandwich. Just layer on the ingredients, and throw them back in the oven!
Caramelizing the Onions:
The first step is caramelizing the onions. This will take some time. I was nervous I was so sure they would get burned. However, the trick is to stir your onions every 10 minutes or so! Just to make sure on side isn’t burning! After making this I discovered my love for caramelized onions, and I started using them in a lot of recipes lately. Like my Boozy Mushrooms over Salisbury Steak.
Now I never claimed to be a chef or an expert, I am simply experimenting and sharing my journey with food. Essentially I am learning along with all of you! So yes my puff pastry square aren’t quite perfect, but hey no one is!
After you take your puff pastry dough out of the oven, you will need to let it cool slightly. After they are cool enough to touch you can very carefully peel open the puff up squares to create two shells. And then you are add your caramelized onions, spread your fig jam, and top with the goat cheese. And if you’re anything like me and my friends you are going to want to put A LOT of goat cheese on there. I mean seriously, it’s the best part!
Caramelized Onion, Fig, and Goat Cheese Tarts
- 3 Tbsp unsalted butter
- 2 large yellow onions
- 1/4 tsp salt
- 8 oz puff pastry one sheet
- fig jam
- goat cheese
- Melt butter in a small sauce pan (make sure you use one with a cover!) Add onions and stir to coat in the butter. Cook, covered for 30 – 45 minutes, stirring occasionally.
- Remove onions from heat and set aside.
- Heat over to 425° and line a sheet pan with parchment paper. Unroll the puff pastry sheet onto the sheet pan and use a pizza cutter to cut the sheet into 9 squares.
- Bake until golden brown, 10 – 12 minutes.
- Break open the puff squares to create two equal shells. Sprinkle some of the onions over each shell, spread the fig jam, and top with the goat cheese.
- Put back in the oven for 4 -6 minutes, or until cheese begins to brown.