Description
These Caramelized Onion Tarts combine the sweetness of slowly cooked onions with tangy crumbled feta and flaky puff pastry for an elegant and savory appetizer or light meal. The onions are caramelized in olive oil with a touch of salt and balsamic vinegar to enhance their natural sweetness, then topped with creamy feta and fresh chives before baking to golden perfection.
Ingredients
Scale
Dough
- ½ batch rough puff pastry or classic puff pastry (or store-bought)
Filling
- 3 large onions, sliced thin
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
- 3 ounces crumbled feta (about ¾ cup)
Topping
- Egg wash (1 egg whisked with a teaspoon of water)
- 1 small bunch of chives, sliced fine
Instructions
- Prepare the Onions: Heat olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and sprinkle with salt. Cook slowly, stirring occasionally, until the onions become deeply golden and caramelized, about 40–50 minutes. Towards the end, stir in the balsamic vinegar and cook for a further 2 minutes to develop rich flavor.
- Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (200°C). Roll out the rough puff or store-bought puff pastry on a lightly floured surface to desired thickness. Cut into 12 equal squares or rectangles and place them on a parchment-lined baking tray.
- Assemble the Tarts: Divide the caramelized onions evenly over the pastry squares, leaving a small border around the edges. Sprinkle the crumbled feta evenly on top of the onions. Brush the pastry edges with egg wash to promote browning and give shine.
- Bake the Tarts: Place the baking tray in the preheated oven and bake for 20–25 minutes, or until the pastry is puffed and golden brown and the feta has warmed through.
- Garnish and Serve: Remove the tarts from the oven and immediately sprinkle the finely sliced chives over the top. Serve warm as an appetizer, snack, or light meal.
Notes
- Use thinly sliced onions for even caramelization.
- Low and slow cooking is key to sweet, rich caramelized onions.
- Store-bought puff pastry is a convenient shortcut but homemade rough puff adds extra flakiness.
- The egg wash helps create a glossy, golden finish on the pastry edges.
- These tarts are best enjoyed fresh out of the oven but can be reheated gently before serving.
