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Goat Cheese and Caramelized Onion Tartlets

Main Ingredients: Cheese

Yield: Makes 8-10 servings

Photo and Recipe courtesy of Stone Gable Blog, Yvonne


  • 1 pkg. puff pastry, thawed
  • 2 tablespoons olive oil
  • 1 tbsp. butter
  • 4 yellow onions, sliced thin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. sugar
  • 1/4 tsp. fresh thyme, chopped
  • 3 tablespoons white wine
  • 4 tablespoons Parmesan cheese, fresh grated
  • Parmesan cheese, shaved, for garnish
  • 4 ounces Montchevre® garlic and herb goat cheese
  • fresh thyme, for garnish


  1. Add olive oil and butter to a large skillet over medium-low heat. Add onions to the pan and gently cook for 20 minutes. Do not let them brown. Keep them over a low heat if they are cooking too fast and stir occasionally. Add garlic and cook for 1 minute. Add salt, pepper, sugar and chopped thyme and cook for 2 minutes. Add white wine and cook until the liquid evaporates. The onions should be browned and sweet.
  2. Preheat oven to 400° F. Open thawed puff pastry onto a floured surface. Cut pastry into 2-3 inch circles or squares. Use scraps for another use. Put the cut pastry on two parchment covered baking sheets in one layer. Score a 1/4 inch border inside the edges of the pastry with a sharp knife, careful not to cut through pastry, and prick the center with a fork.
  3. Sprinkle Parmesan cheese inside the scored lines and add the caramelized onions. Then add a crumble of Joan of Arc Garlic and Herb Goat Cheese and put 3 small slices of tomatoes on top. Finish with a sprig of thyme. Bake, uncovered, for 20 -25 minutes until the pastry has puffed up and turned golden. Serve immediately.



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