This Caramelized Onion and Goat Cheese Tart is savory, sweet, and incredibly easy to make! It starts with store-bought puff pastry that gets topped with a caramelized onion and whipped goat cheese mixture, a layer of fig jam, and more caramelized onions on top. It's crispy, tangy, creamy, and sweet, all in one bite!
Puff pastry tarts are really simple to make, and this version is so delicious and versatile. You can serve this onion and cheese tart warm or at room temperature, making it perfect for a brunch buffet. It would also be a great appetizer, cut up and served on a charcuterie board, or eaten warm with a bright side salad for dinner.
Caramelized onion dip is always a crowd pleaser, and this onion and goat cheese tart is like an elevated version of that classic. The filling for the tart is made without cream cheese and uses goat cheese in its place for a slightly earthier flavor.
The addition of fig jam adds an amazing sweetness to offset the salty tang of the cheese and complements the sweet caramelized onions. And the puff pastry acts like a built-in chip, so no need to dip. You can eat this sophisticated take on onion dip all in one composed bite.
For more puff pastry-inspired bites, try these Spinach and Feta Pinwheels, Puff Pastry Tomato Tart with Ricotta and Feta Cheese, Puff Pastry Ham and Cheese Turnovers, Prosciutto Asparagus Puff Pastry Bundles, or Baked Brie with Fig Jam.
Why You'll Love This Recipe
Simple - This recipe uses store-bought puff pastry, making it as simple as opening the package to create a beautiful French pastry! This quick hack helps the whole dish come together quickly so you won't have to work away in the kitchen. If you're excited about this short cut, try out my Puff Pastry Tomato Tart with Ricotta and Feta Cheese!
Sweet and salty - I love the combination of sweet and salty flavors, and this tart is a great combination of both. Creamy and salty goat cheese pairs with sweet caramelized onions and fig jam for the perfect balance of flavors.
Crispy and creamy - This onion tart has delicious contrasting textures from the crispy and flaky puff pastry and the creamy goat cheese and caramelized onion filling.
- Goat cheese. Use a log of plain goat cheese, not goat cheese crumbles.
- Onions. Four large yellow onions will produce enough caramelized onions.
- Fig jam. Any type of fig jam or preserves will work!
- Puff pastry. Frozen and thawed store-bought puff pastry, or try your hand at making your own rough puff pastry.
- Thyme. Fresh thyme should be used, not dried.
- Heavy whipping cream. A few tablespoons of this are used to help the goat cheese whip up nicely.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Turn this tart into bite sized pieces by using a muffin tin to make individual tartlets.
- Swap out pizza dough for the puff pastry for a flatbread version.
- Use yellow or red onions to make the caramelized onions.
- Add cherry tomatoes or cooked mushrooms over the top of the tart.
- Drizzle balsamic reduction over the finished tart for extra tang and sweetness.
- Use parmesan, feta, gruyere, brie, or blue cheese in place of or in combination with the goat cheese.
- Add thinly sliced apples to the top of the tart for added freshness.
- Top the tart with cooked sweet potato chunks for a heartier variation.
How to Make This Recipe
One: Caramelize the sliced onions until golden brown and jammy. Cool.
Two: Whip the goat cheese, heavy cream, and salt until light and fluffy.
Three: Fold together the goat cheese and half of the caramelized onions.
Four: Lightly roll out puff pastry into more of a rectangle. Lightly score a 1" border, then dock the insides all over with a fork.
Hot tip! Use the tip of the knife to gently make the score, just into the very top of the pastry. Do not puncture through the whole way.
Five: Spread the goat cheese and caramelized onions inside the border.
Six: Spread the fig jam evenly on top of the cheese and onions.
Seven: Add the remixing caramelized onions on top.
Eight: Brush the edges of the puff pastry with egg wash, then bake until the pastry is golden and puffed.
- Take your time when caramelizing the onions, and keep the heat low so they don't burn. You want the onions to become jammy, and a deep golden color.
- Score the border of the puff pastry lightly, making sure not to cut through the dough.
- Cut off the very edges of the pastry before baking for the best flaky rise.
- Move the pan to the bottom rack for the final 5 minutes of baking to prevent a soggy bottom.
Salad with a bright vinaigrette is a great option to cut the richness and sweetness of the tart, but it can also be served as a stand-alone appetizer.
Any soft cheeses such as goat cheese, brie, or blue cheese pair really well with caramelized onions, and they are also great with fatty meats like hamburgers and cheesesteaks.
The tart can be assembled ahead of time and stored in the fridge before baking, however, it should be baked off shortly before serving for best results.
The caramelized onion goat cheese tart is best enjoyed the day it is made. If needed, store covered in the fridge for one day. Reheat in a 375℉ oven for 5-10 minutes to re-crisp.
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Caramelized Onion and Goat Cheese Tart
- Large frying pan
- Rolling Pin
- Large sheet pan
- 3 tablespoons extra virgin olive oil
- 4 large yellow onions peeled and thinly sliced
- ½ tablespoon fresh thyme minced
- 4 oz goat cheese room temperature
- 3 tablespoons heavy whipping cream cold
- ¾ teaspoon kosher salt
- 1 sheet puff pastry thawed
- ⅓ cup fig jam or preserves
- 1 egg for egg wash
- Heat a large skillet over medium low heat. Add the olive oil and onions and toss to coat. Allow the onions to cook for 5 minutes, toss again, then turn the heat to low.3 tablespoons extra virgin olive oil, 4 large yellow onions
- Continue cooking the onions for 30-40 minutes, stirring every 5 minutes or so, until the onions are golden brown and turn almost jammy looking. Add the thyme at the halfway mark, once the onions start to become golden in color. Once cooked, remove from the heat to cool completely.½ tablespoon fresh thyme
- Note: If the onions are burning at any point, reduce the heat. I also like to add ¼ cup of water halfway through the cooking time to loosen any browned bits from the bottom of the pan. The water will evaporate during the remaining cooking process.
- Preheat the oven to 400℉ and add a piece of parchment paper to a large sheet pan.
- With a hand mixer, stand mixer, or food processor, whip the goat cheese, heavy cream and salt until light and fluffy (about one minute).4 oz goat cheese, 3 tablespoons heavy whipping cream, ¾ teaspoon kosher salt
- Roll out the puff pastry on a very lightly floured surface until it’s about ⅛” thick (then brush off any excess flour). Transfer to the sheet pan. Score a 1-inch border along the inside of the puff pastry (lightly on top, not the whole way through), then dock inside the scored area all over with a fork.1 sheet puff pastry
- Mix ⅓ of the cooled onions into the goat cheese, then spread inside the border of the puff pastry. Swirl the fig jam on top of the goat cheese, then top evenly with the remaining caramelized onions.⅓ cup fig jam or preserves
- Whisk together the egg with 1 teaspoon of water and brush all over the exposed pieces of puff pastry.1 egg
- Bake for 25-30 minutes until the pastry is very golden brown. Move the pan to the bottom rack of the oven for the final 5 minutes of baking.
- Top with additional thyme leaves. Allow the tart to cool for 5 minutes, then use a very sharp knife to slice into sections and serve.