Thanksgiving is a time to come together, give thanks and enjoy good food. Cocktail-friendly bites that allow people to socialize while they nosh are key to a successful social gathering. This recipe is one of my go-to holiday appetizers. Something about the flaky puff pastry crust and the warm, sweet onions coupled with the slight tang of goat cheese just lends itself to comfort and contentment and can easily be picked up and enjoyed.

Photo credit: www.seriouseats.com

Photo credit: www.seriouseats.com

This recipe calls for puff pastry. You can either use the sheets and cut into squares for a more rustic, casual vibe, or go with the pastry cups for a more uniform, structured result. The puff pastry cups are the perfect bite size portion, but they do have to be cooked a little first to create the cup as they come out of the package flat, but then rise into shape. Also, if you to decide to go with the cups, you may want to chop your onions smaller to ensure that they will fit into the cups.

First, chop the onions and cook in olive oil for about 30 to 35 minutes, stirring occasionally until they turn a rich brown color.

Coarsely chop onions.

Coarsely chop onions.

Cook onions for about 30 minutes until caramelized.

Cook onions for about 30 minutes until caramelized.

While the onions are cooking, precook the pastry cups, if that’s what you’re using, and combine the cheese filling.

Choose either puff pastry sheets or the ready made cups.

Choose either puff pastry sheets or the ready-made cups.

The recipe calls for 8 ounces of goat cheese. I prefer our local artisan Stone Hollow Farmstead goat cheese, as it has a milder, creamier taste and texture, plus I just like that it is made right here in Birmingham.

Stone Hollow Farmstead goat cheese is the best!

Stone Hollow Farmstead goat cheese is the best!

Combine cheese, sour cream, herbs and pepper. Add in chopped cranberries if you like.

Combine cheese, sour cream, herbs and pepper. Add in chopped cranberries if you like.

If using the pastry cups, fill with cheese mixture and top with onions then bake for an additional 10 to 12 minutes. If using the pastry sheets, spread goat cheese over tart, leaving a 1/2 inch border on all sides. Top tart evenly with onions and bake for 10 to 12 minutes.

Pastry cups need to be precooked for about 10 minutes then take a spoon and poke through the pre- scored center to create the cup.

Pastry cups need to be precooked for about 10 minutes. After, take a spoon and poke through the pre-scored center to create the cup.

A little bite of heaven!

A little bite of heaven!

For holidays, I like to add some dried cranberries to give it a more festive touch or add a sprinkle of fresh thyme.

Caramelized Onion and Goat Cheese Tartlets

Catherine Romero
A great appetizer for the holidays or anytime! Adapted from www.seriouseats.com.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetizer
Servings 24 to 30 individual pieces

Ingredients
  

  • 2 tablespoons olive oil
  • 3 onions roughly chopped
  • Salt
  • 8 ounces goat cheese at room temperature
  • 1 tbsp herb seasoning blend
  • 4 tbsp sour cream
  • 1/2 teaspoon black pepper
  • 2 packages frozen mini phyllo cups or frozen puff pastry sheets 1 box, defrosted
  • 2 tablespoon fresh thyme for garnish if desired
  • dried cranberries optional

Instructions
 

  • Place olive oil in a large sauce pan over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 35 minutes. Season with salt. Let come to room temperature.
  • While onions are cooling, place goat cheese, herbs and sour cream in a small bowl. Add black pepper and stir until soft and easily spreadable.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Place puff pastry on baking sheet. Spread goat cheese over tart, leaving a 1/2 inch border on all sides. Top tart evenly with onions. If using pastry cups, precook for about 10 minutes. Fill with cheese mixture and top tartlets evenly with onions.
  • Bake until crust is golden, about 10-12 minutes.
  • Let tart cool. Garnish with thyme sprigs and cranberries, if using. Serve warm or at room temperature.
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Here’s to a wonderful day of thanks!