Caramelized Onion & Pear Tarts

Why You’ll Love This Recipe

I like this recipe because it turns simple ingredients into something special. The caramelized onions add depth, the pears bring natural sweetness, and the goat cheese gives a tangy creaminess. I also enjoy how easy it is to make with store-bought puff pastry, making it feel fancy without much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons vegetable oil
1 large yellow onion diced or thinly sliced
1 teaspoon salt
2 tablespoons unsalted butter
1 lb. pears peeled and diced into small cubes
2 tablespoons sugar
2-3 ounces goat cheese
3 tablespoons chives minced
1 package  1 lb. frozen puff pastry, thawed
1 egg lightly beaten

Directions

1. Heat vegetable oil in a skillet over medium heat. Add the onions and salt, then cook slowly, stirring often, until caramelized and golden brown, about 20 minutes.
2. Add butter, pears, and sugar to the skillet. Cook for another 8–10 minutes, until the pears soften and caramelize slightly. Remove from heat and let cool.
3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. Roll out the puff pastry on a lightly floured surface and cut it into squares or circles. Place them on the prepared baking sheet.
5. Spoon the onion and pear mixture onto each pastry piece, leaving a small border around the edges.
6. Top with crumbled goat cheese and a sprinkle of chives.
7. Brush the pastry edges with the beaten egg for a golden finish.
8. Bake for 15–20 minutes, until the pastry is puffed and golden brown.
9. Serve warm or at room temperature.

Servings and Timing

This recipe makes about 8–10 tarts, serving 4–6 people as an appetizer. It takes around 20 minutes to prepare and 20 minutes to bake, so I can have them ready in about 40 minutes.

Variations

Sometimes I swap goat cheese with blue cheese or brie for a different flavor profile. I also like adding a drizzle of balsamic glaze before serving for extra richness. For a more savory version, I reduce the sugar and add fresh thyme or rosemary to the onion mixture.

Storage/Reheating

I store leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F for 8–10 minutes until warmed through and crisp again. I don’t recommend microwaving since the pastry gets soggy.

FAQs

Can I make these tarts ahead of time?

Yes, I assemble them a few hours before and bake just before serving.

Do I have to peel the pears?

I prefer peeling them for a smoother texture, but keeping the skin on works too.

Can I use store-bought caramelized onions?

Yes, if I want to save time, I use pre-made caramelized onions.

What type of pear works best?

I like using firm varieties like Bosc or Anjou since they hold their shape well.

Can I make these tarts without cheese?

Yes, but I think the cheese adds a nice balance to the sweetness.

Can I use phyllo dough instead of puff pastry?

Yes, I layer several sheets of phyllo with melted butter and bake the same way.

Can I freeze these tarts?

Yes, I freeze them unbaked and cook directly from frozen, adding a few minutes to the baking time.

How do I keep the puff pastry from getting soggy?

I make sure the onion and pear mixture is cooled and not too wet before adding to the pastry.

Can I make mini bite-sized versions?

Yes, I cut the pastry into smaller squares for cocktail-style appetizers.

What can I serve with these tarts?

I like serving them with a fresh green salad or a charcuterie board.

Conclusion

These caramelized onion and pear tarts are one of my favorite appetizers for gatherings. I enjoy the mix of sweet, savory, and tangy flavors layered on flaky puff pastry. They’re easy to make, look impressive, and always disappear quickly when I serve them.

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