Fig, Caramelized Onion, and Goat Cheese Tartlets
Elegant bite-sized tartlets featuring buttery puff pastry topped with sweet caramelized onions, tangy goat cheese, and fresh seasonal figs. A perfect sweet and savory appetizer for fall entertaining.
Equipment
- large skillet
- baking sheet
- parchment paper
- pastry brush
- pizza cutter or sharp knife
- cutting board
Ingredients
Caramelized Onions
- 2 medium yellow onions — thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves — chopped
- 0.25 teaspoon salt — to taste
Tartlets
- 1 package puff pastry — thawed (usually 2 sheets)
- 8 medium fresh figs — stemmed and thinly sliced
- 4 ounces goat cheese (chèvre) — crumbled or softened
- 1 large egg — beaten with 1 tbsp water for egg wash
- 2 tablespoons honey (optional) — for drizzling
Caramelized Onions
| 2 medium | yellow onions | thinly sliced |
| 1 tablespoon | unsalted butter | |
| 1 tablespoon | olive oil | |
| 1 tablespoon | balsamic vinegar | |
| 1 teaspoon | fresh thyme leaves | chopped |
| 0.25 teaspoon | salt | to taste |
Tartlets
| 1 package | puff pastry | thawed (usually 2 sheets) |
| 8 medium | fresh figs | stemmed and thinly sliced |
| 4 ounces | goat cheese (chèvre) | crumbled or softened |
| 1 large | egg | beaten with 1 tbsp water for egg wash |
| 2 tablespoons | honey (opt.) | for drizzling |
Instructions
-
Melt the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and salt, tossing to coat.
~5 minAdding salt early helps draw out the moisture from the onions. -
Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and are very soft. This process should not be rushed.
~25 minIf the onions start to dry out or burn, add a splash of water to the pan. -
Stir in the balsamic vinegar and fresh thyme. Cook for 1 more minute until the liquid evaporates. Remove from heat and let cool slightly.
~2 minThe balsamic adds a necessary tang to balance the sweetness of the figs. -
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
~10 min -
Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 12 equal squares (or rectangles) using a pizza cutter or sharp knife. Transfer them to the prepared baking sheets.
~5 minKeep the puff pastry cold until ready to bake for maximum flakiness. -
Using a paring knife, lightly score a smaller square about 1/4-inch inside the edge of each pastry square to create a border. Do not cut all the way through.
~3 minScoring allows the edges to rise and puff up around the filling. -
Place about 1 teaspoon of goat cheese inside the scored border of each pastry. Top with a small spoonful of caramelized onions, and place 1-2 slices of fresh fig on top.
~5 min -
Brush the edges of the puff pastry with the egg wash.
~2 minEgg wash ensures a beautiful, shiny, golden crust. -
Bake until the pastry is puffed and golden brown, and the cheese is melted.
~15 minRotate the baking sheets halfway through for even baking. -
Remove from the oven and let cool for 5 minutes. Drizzle lightly with honey and garnish with extra fresh thyme leaves before serving.
~5 minA drizzle of hot honey is a fantastic alternative if you like a spicy kick.
Tips & Storage
- If fresh figs are out of season, you can use dried figs reconstituted in warm water, or use a high-quality fig jam in place of the fresh fruit.
- The caramelized onions can be made up to 3 days in advance and stored in the refrigerator.
- Ensure your puff pastry is completely thawed but still cold. Warm pastry will stick and won't puff up properly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven for 5-7 minutes to restore the pastry's crispness. Do not microwave, or the pastry will become soggy.