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This savory-sweet puff pastry treat combines the rich depth of caramelized onions with creamy blue cheese and fig jam for an impressive appetizer that always disappears first at gatherings. The contrast of flaky pastry with the meltingly soft onions creates a perfect bite that's equal parts elegant and comforting.
I first made these for a holiday gathering when I needed something that would impress without keeping me in the kitchen all day. My brother-in-law who claimed to hate blue cheese ended up eating four of them and asking for the recipe.
Ingredients
- Puff pastry: Thawed overnight in the refrigerator for the flakiest texture and easiest handling
- Yellow or white onions: Sliced thin for even caramelization and maximum sweetness
- Butter and olive oil: Combined create the perfect medium for slow cooking onions without burning
- Granulated sugar: Helps accelerate the caramelization process while enhancing the onions' natural sweetness
- Dry white wine: Adds acidity that balances the sweetness and deglazes those flavorful brown bits
- Fig jam: Provides consistent sweetness and a complementary fruit flavor that pairs beautifully with blue cheese
- Blue cheese: Crumbled fresh not pre-packaged for the best texture and flavor
- Fresh thyme leaves: Add an herbal complexity that cuts through the richness
Step-by-Step Instructions
- Prepare The Onions:
- Begin with slicing your onions uniformly about 1/8 inch thick. Heat butter and olive oil in a large heavy-bottomed pot over medium heat until butter melts completely. Add all onions at once and stir well to coat every strand with fat. The onions will initially fill your pot but will cook down dramatically. Stir every 4 to 5 minutes for the entire cooking process to prevent any spots from burning.
- Season And Patience:
- After 10 minutes of cooking add a pinch of kosher salt which helps draw moisture from the onions. Continue stirring periodically allowing them to slowly transform. At the 30-minute mark reduce heat to medium-low as they begin to take on more color. This prevents them from cooking too quickly or unevenly. The process cannot be rushed true caramelization takes time.
- Final Flavoring:
- At the 40-minute mark add your teaspoon of sugar to enhance the natural caramelization. Continue cooking for the final 20 minutes still stirring regularly until onions reach a deep mahogany color. After the full hour add white wine and use a wooden spoon to scrape up all the flavorful fond from the bottom of the pot. This deglazing step incorporates all those concentrated flavors back into your onions.
- Assemble The Tarts:
- Preheat your oven to 400°F and unroll your thawed puff pastry sheets. Cut along the seams to create 6 rectangles then cut each rectangle into 3 equal squares for a total of 18 tarts. Use a sharp knife to score a half-inch border around each square creating a frame that will puff up around your filling. Arrange the squares on parchment-lined baking sheets with an inch between each.
- Layer The Flavors:
- Brush only the border of each tart with beaten egg which creates a glossy golden crust. Place a teaspoon of fig jam in the center of each square spreading it slightly but staying within your scored border. Top with a teaspoon of your caramelized onions distributing them evenly. Finish with a teaspoon of crumbled blue cheese making sure each component is visible for the most attractive presentation.
- Bake To Perfection:
- Bake the tarts for 18 to 20 minutes rotating the pans halfway through if needed. Look for a deeply golden crust that has puffed dramatically around the edges. The cheese should be melted and slightly browned in spots. Remove from the oven and immediately sprinkle with fresh thyme leaves. Drizzle each tart with a small amount of honey which adds a final touch of sweetness and glossy finish.
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The caramelized onions are truly the heart of this recipe. My grandmother taught me that properly caramelized onions should never be rushed rushing creates merely browned onions not the deeply sweet complex flavor that makes these tarts special. I keep extra caramelized onions in the freezer now just for impromptu gatherings.
Make Ahead Options
These tarts offer excellent flexibility for entertaining. The caramelized onions can be made up to three days in advance and refrigerated in an airtight container. For even further planning you can make the onions weeks ahead and freeze them in small portions. The unbaked assembled tarts can be prepared and refrigerated several hours before guests arrive just add an extra minute or two to the baking time. Fully baked tarts can be reheated in a 350°F oven for 5 minutes to refresh their texture.
Cheese Variations
While blue cheese provides the perfect tangy contrast to sweet fig jam and onions you can adapt these tarts to accommodate different preferences. Crumbled goat cheese offers a milder tang with creamy texture. Grated Gruyère brings a nutty depth that complements the caramelized onions beautifully. For a milder option try a creamy camembert or brie cut into small pieces. The key is selecting a cheese with enough character to stand up to the sweet elements.
Serving Suggestions
These versatile tarts transition seamlessly between casual and formal settings. For cocktail parties arrange them on a wooden board with clusters of grapes and additional honey for drizzling. As a first course place two tarts on a bed of lightly dressed arugula adding peppery freshness that cuts through the richness. They pair particularly well with sparkling wines like Prosecco or Champagne whose acidity balances the sweet onions and buttery pastry. For a complete appetizer spread serve alongside a charcuterie board with cured meats dried fruits and nuts.
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These tarts are sure to impress at any gathering balancing elegance and comfort with every bite.
Frequently Asked Questions
- → Can I make the caramelized onions ahead of time?
Yes! Caramelized onions can be made up to 4 days ahead and stored in an airtight container in the refrigerator. You can even freeze them for up to 3 months. This makes assembly much quicker when you're ready to bake the tarts.
- → What can I substitute for blue cheese if I don't like it?
If blue cheese isn't your preference, try goat cheese, feta, or even brie as alternatives. Each will provide a different flavor profile but will work beautifully with the sweet caramelized onions and fig jam.
- → Why do my onions need to cook for a full hour?
The slow cooking process allows the onions to release their natural sugars and develop a deep, complex flavor. Rushing this process will result in sautéed onions rather than true caramelized onions, which have a much richer taste and silky texture.
- → Can I use a different jam instead of fig?
Absolutely! While fig jam pairs wonderfully with blue cheese and caramelized onions, you could substitute apricot, cherry, or even onion jam. Look for jams that balance sweetness with some complexity for the best results.
- → How should I store leftover tarts?
Store cooled leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5-7 minutes to restore the crispy texture of the pastry. Note that the texture is best when fresh.
- → Can I make these tarts in advance for a party?
You can prepare all the components in advance and assemble just before baking. For the best results, bake these tarts shortly before serving. If needed, you can bake them a few hours ahead and serve at room temperature.