Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

I Love A Little Tart

Written by Patti on January 19th, 2011

Good Morning Darlings!

You know, I was thinking about you and how I listed all those yummies Eric and I made for Holly’s birthday Sunday night with nary a recipe for you. I’m sorry, that was mean. Let me fix that today with the recipe for the Caramelized Onion & Goat Cheese Tarts.
They are very similar to the tarts I buy at Trader Joes for $6.99 for 12, but tastier and far less expensive.

Caramelized Onion Tartlettes

Adapted from Martha Stewart

Serves 6

  • All-purpose flour, for dusting
  • Pate Brisee (Pie Dough)
  • 3 tablespoons butter
  • 6 tablespoons sugar
  • 12 cipollini onions, peeled
  • 6 oz. goat cheese
  • Salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 2 sprigs fresh thyme


  1. On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Using a 2-inch-round biscuit cutter, cut out 12 circles. Transfer to a parchment-lined baking sheet, and refrigerate until needed.
  2. Melt butter in a heavy-bottomed skillet over medium heat. Sprinkle sugar over butter; cook, stirring, until sugar melts and starts to turn amber in color.
  3. Halve onions crosswise. Season cut surface with salt and pepper. Arrange onions in a single layer, cut side down, in skillet. Cook over medium-low heat, without turning, until caramelized sugar bubbles up around onions and onions are fragrant, about 15 minutes. Remove from heat.
  4. Using a slotted spoon or spatula to keep onions intact, transfer them to mini-muffin tins, placing half an onion, cut side down, in each cup (allow sugar syrup to remain in pan). Return skillet to low heat. Stir in balsamic vinegar, and season with salt and pepper and a few leaves of fresh thyme.
  5. Heat oven to 425 degrees. Quickly, before sugar cools, spoon a generous teaspoon sugar mixture into each muffin tin. Place a small dollop of goat cheese on top of each tartlette. Drape chilled pastry rounds over each onion, and using fingers, press to secure. Onions should be swaddled in pastry. Place muffin tin in oven; bake until pastry is golden brown and sugar bubbles up over pastry, about 20 minutes. Remove from oven. Immediately set baking sheet over muffin tin; invert, being careful of hot caramel that might drip from tin. Once you invert the tins, tarts will be right side up; serve garnished with fresh thyme leaves.

Caramelized Onion Tartlets

I have to admit, I didn’t have any cipollini onions, so I subbed out two sweet onions, finely sliced. It worked just fine.

It would be great to hear what you have in your pantry. Let me know if you are in a pickle about what to serve tonight, plus what’s in your house and let’s see if we can get something delicious on the table tonight.

Hey, did you know you could follow me on Twitter? My twit-name is DinnerPartyP. See you there!

xoxo, Patti

Today blogging to Booker T and the MGs – Green Onions


1 Comments so far ↓

  1. Lisa says:

    So yummy.

    I keep some phyllo dough in the freezer — the little pre-made cups that you can fill with anything savory or sweet. Plus the full sheets for pretty much anything you want to stuff them with.