Caramelized Onion and Fennel Tarts

Serve as an appetizer or alongside with a salad.  Feel free to change up and add your own favorite toppings!  

Prep Time

30 minutes

Cook Time

20 minutes


6 Servings


1 tablespoon butter
2 onion, yellow (julienned)
1 fennel (trimmed and sliced thin)
2 tablespoons white wine
  salt (pinch)
8 ounces cheese, goat (soft (chevre))
2 egg
1 teaspoon rosemary, fresh (minced)
  black pepper, ground (pinch)
  salt (pinch)
2 tablespoons pine nuts
3 tablespoons cheese, parmesan (shredded)
14 ounces puff pastry (thawed)


Preheat the oven to 375° F.

In a large skillet, heat butter over medium heat. Add the onions, fennel, white wine, and a 1/8 tsp of salt, and sauté for 20-30 minutes, stirring frequently, until vegetables are dark brown and fragrant. Remove from heat and set aside.

While the onions and fennel are cooking, mix the goat cheese, one beaten egg, fresh rosemary, and a 1/8 teaspoon of salt and 1/8 teaspoon black pepper in a small mixing bowl. Blend well and set aside.

Carefully remove the puff pastry from its package and lay it on a floured surface (if necessary, roll out the pastry dough into a large rectangle). Cut the dough into 12 equal rectangles. Place the rectangles on a baking tray lined with parchment paper. Fold over ¼ inch of dough around each edge to make a small border to contain the filling. Beat the other egg to make an egg wash. Brush just the folded edges of the puff pastry with egg wash.

Gently spread equal amounts of softened goat cheese mix on each of the rectangles of dough. Divide the caramelized onions and fennel over the top of the goat cheese. Sprinkle each tart with a few pine nuts and a little Parmesan cheese. Place the baking tray in the oven and bake for 25-30 minutes until the pastry is puffy and just starting to brown. Let cool for 5-10 minutes before serving.


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