Caramelized Onion & Blue Cheese Puff Pastry Tarts Recipe
These SUPER easy caramelized onion tarts are loaded with sweet fig jam, tangy blue cheese and flaky puff pastry crust baked to perfection, then drizzled with honey!
WHY YOU’RE GOING TO LOVE THESE CARAMELIZED ONION TARTS:
- They’re unexpected yet classic. The flavor combo of caramelized onion and blue cheese is a classic one but combining them on top of a flaky puff pastry is likely something your friends haven’t tried before – and they are going to LOVE it!
- They’re a really fun recipe to make when you’ve got a free afternoon to mess around in the kitchen. I like to invite friends over, open a bottle of wine and spend the afternoon chatting in the kitchen – I find it’s more fun when you get friends involved.
- They’re the perfect handheld appetizer for your next party. They taste great fresh and warm from the oven, or they taste amazing at room temp too. Which makes them the perfect treat for your next get together!
DO I HAVE TO USE PUFF PASTRY?
Not necessarily. You could use pie crust or even crescent rolls. However, puff pastry has the perfect buttery flakiness needed for this dish, so it’s best to stick to the recipe here and use traditional puff pastry sheets. Thaw them in the fridge overnight so they are easy to unroll and cut.
WHERE CAN I FIND PUFF PASTRY?
You’ll typically find puff pastry in the freezer section of your grocery store near the dessert items. Pepperidge Farm is my favorite reasonably priced brand that can be found at most grocery stores.
DO I HAVE TO USE BLUE CHEESE?
You could use Gorgonzola or Roquefort instead as they both have a rich, tangy flavor similar to blue cheese. But luckily, blue cheese is very popular and super easy to find so you shouldn’t have to spend too much time hunting it down!
- 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
- 2.5 pounds white or yellow onions, halved, then sliced 1/8? thick
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 tablespoon dry white wine
- Kosher salt
- 1 egg, beaten
- 9 oz. fig jam
- 5 oz. crumbled blue cheese
- 2 teaspoons fresh thyme leaves
- honey for drizzling
- Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.
- After they’ve cooked for 10 minutes add a pinch of salt.
- After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring!
- After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
- After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside.
- When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees.
- Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
- Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.
- Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart.
- Brush the crust portion of the tart with the egg wash.
- Spread a teaspoon of fig jam in the center of each tart.
- Top that with a teaspoon of caramelized onions.
- Top that with a teaspoon of blue cheese.
- Bake tarts for 18-20 minutes or until the crust is dark golden brown.
- Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey.
- Serve warm or at room temp and enjoy!
- If you’re obsessed with that tangy blue cheese flavor like I am, reserve a couple tablespoons to top the tarts after they’ve baked. This burst of fresh blue cheese is really going to amp up the flavor and I LOVE LOVE LOVE it.
- Puff pastry is the best dough for this recipe. Crescent rolls or even pie crust can be used as substitutes, but puff pastry is going to give you the best result for this recipe.
- When you’re caramelizing the onions, don’t worry if the bottom of the pan gets lots of dark brown bits stuck to the bottom. At the end of the 60 minutes, you’ll be deglazing the pan with white wine and scraping all those yummy bits off the bottom.
- Puff pastry is pretty forgiving, but it needs to be kept cold in order to rise properly when baked. So you definitely don’t want to let these babies sit out on your counter for too long or get anywhere near room temp before you bake them. Work quickly for best results!