Description
Elegant and deeply savory tartlets filled with rich, caramelized onions and fresh thyme, baked in buttery pastry shells – perfect for festive gatherings or gourmet appetizers.
Ingredients
Scale
- 1 sheet puff pastry or shortcrust pastry
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin or tartlet pans.
- Roll out pastry and cut into circles to fit the tartlet molds. Press the pastry into the molds and prick the bottoms with a fork. Chill in the fridge for 10 minutes.
- In a large skillet, heat olive oil over medium-low heat. Add sliced onions and cook slowly, stirring often, for 25–30 minutes until golden and caramelized.
- Stir in balsamic vinegar, brown sugar, thyme, salt, and pepper. Cook for 2–3 more minutes, then remove from heat.
- Spoon the caramelized onion mixture into the chilled tart shells.
- Brush the pastry edges with beaten egg.
- Bake for 18–22 minutes, or until the pastry is golden and crisp.
- Garnish with extra thyme and serve warm or at room temperature.
Notes
- Use store-bought pastry for convenience or make your own for a homemade touch.
- Caramelized onions can be prepared in advance and stored in the fridge for up to 3 days.
- Add a bit of goat cheese or gruyère for extra richness.
Nutrition
- Serving Size: 1 tartlet
- Calories: 160
- Sugar: 3g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
