Onion Tart

This classic Onion Tart made is a bite sized blend of flaky puff pastry, caramelized shallots, goat cheese and pepper. It’s an elegant yet easy appetizer for the holidays and can be made in a variety of shapes!

It’s Friendsgiving today and you’re invited! My best in entertaining friends and I have been whipping up a Friendsgiving dinner to share with you. We’re serving up everything but the turkey! Welcome, would you like an apple crisp cocktail? Cheers! Eden of Sugar and Cloth always whips up the best drinks.

Lovely Indeed made the prettiest place cards for you – have a seat!

Onto the appetizers! Courtney always whips up perfect party bites likes these Cranberry and Prosciutto Crostini.

I as you know, I love entertaining, but time isn’t always on my side. That’s why it’s nice to have go to appetizers that feel special, yet don’t require a lot of effort.

This Onion Tart is made with a simple shortcut – puff pastry! It’s available in the freezer section at your grocery store and it’s always a staple in our freezer. In fact, I keep little more than puff pastry, nuts and ice in ours!

If you want to make it from scratch, you can make your own puff pastry with this easy recipe.

This bite sized Onion Tart can be served straight out of the onion or at room temperature. Either way, they’re always memorable. The thick, flaky puff pastry is topped with caramelized shallot (a type of onion) that’s sweetened with a hint of brown sugar, fresh goat cheese and a crack of pepper. It’s an easy appetizer everyone will love!

I use shallots because they have such an incredible flavor and you can slice to the perfect size. They caramelize quickly, too! If you prefer, you can substitute yellow onion.

It may seem like a lot of shallots but as you may recall from my post on how to caramelize onions, they reduce. They also jam up which makes them so incredible! As the puff pastry rises around them, it creates a little delicious pool.

Through the years I’ve seen variations of this recipe, many of them using herbs, but there’s so much flavor in every little bite I prefer this Onion Tart without.

If you love this easy recipe, please write a five star review in the comments. It’s time to move to sides! Michael made Cheesy Cauliflower Gratin that is making my mouth water and Cyd put a twist on a classic with Green Bean Casserole Puffs!

Now it wouldn’t be Thanksgiving without pie! I love this one Lexy whipped up with fringe pie crust!

Thanks for joining us for Friendsgiving! You can find all of my table settings and printables here!

A Friendsgiving Progressive

Cheesy Cauliflower Gratin from Inspired By Charm
Cranberry and Prosciutto Crostini from Pizzazzerie
Onion Tart from Julie Blanner
Easy Apple Crisp Cocktail from Sugar & Charm
Mini Bouquet Thanksgiving Place Cards from Lovely Indeed
Strawberry Pie with Fringe Crust from the Proper Blog

5 from 2 votes

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Onion Tart

This classic Onion Tart is a bite sized blend of flaky puff pastry, caramelized shallots, goat cheese and pepper. It's an elegant yet easy appetizer for the holidays and can be made in a variety of shapes! 

Course Appetizer

Cuisine American

Keyword appetizer, christmas, easy recipe, onion, puff pastry, shallot, thanksgiving

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 24

Author Julie Blanner

Ingredients

• 2 sheets puff pastry thawed per package instructions
• 4 Tbsp butter
• 5 large shallots sliced
• 4 Tbsp brown sugar
• 8 oz goat cheese
• pepper

Instructions

1. Preheat oven to 400℉.

2. In a saucepan over low heat, melt butter with shallots and brown sugar. Stir occasionally until tender - about 15 minutes.

3. Meanwhile, roll out puff pastry on parchment paper with flour to a 9x13 rectangle. Transfer to baking sheet.

4. Using a cookie cutter, cut out puff pastry shapes. Peel away excess dough.

5. Top shapes with caramelized shallots, goat cheese and pepper.

6. Bake 15 minutes.

Recipe Notes

The easiest way to top with goat cheese is to allow it to soften while caramelizing the onions, then using a fork and dropping onto the pastry.