Onion Tartlets

A delightful appetiser for dinner parties. The fresh goat’s cheese is a perfect match for the onions and flaky pastry.


Serves 6

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Product TipAlways use protective oven gloves when handling a hot tin during and after baking. Le Creuset offers a Textiles range specifically designed for this.
Share this recipe
Email this recipe


  • 4 large onions
  • 2 Tbsp. olive oil
  • 1 tsp sugar
  • 2 Tbsp. balsamic vinegar
  • 1 puff pastry roll
  • 2 eggs
  • 150ml whipping cream
  • Salt and pepper, to taste
  • Fresh thyme
  • 50g fresh goat’s cheese


Slice the onions and cook over a low heat with the olive oil and sugar.

Deglaze with the balsamic and continue cooking for 10 minutes.

Roll out the puff pastry, prick the dough with a fork and cut out pastry rounds with a cookie cutter. Fit the dough rounds into the cups of a Le Creuset TNS 6 Cup Fluted Tart Tray.

Preheat the oven to 200°C.

In a mixing bowl, beat the eggs and add the cream, salt, pepper, and a little thyme.

Divide the caramelised onions among the tartlet shells. Stir the egg mixture and use to fill the tartlets, covering the onions. Top each with some goat’s cheese.

Bake for 20 minutes. Serve warm or at room temperature, garnished with additional onion.