This caramelized onion tart with goat cheese is no ordinary appetizer. It has everything going for it. Let me explain why the strawberry vanilla rhubarb jelly is the special ingredient that takes it over the top.
Strawberry and rhubarb are a classic combination of sweet and tart that just work. This jelly adds vanilla, which amplifies the sweetness of the strawberry and add a “strawberries and cream” kind-of vibe to the jelly.
The vanilla is really what makes this Fired-Up Jelly work particularly well in this appetizer. Vanilla compliments the flavor of the caramelized onions like a match made in heaven; think vanilla ice cream with caramel syrup, yum!
And, yes, let’s not forget about the goat cheese. It adds just the right amount of tang, and again, goes perfectly with the vanilla in the jelly making every bite taste creamy and delicious.
Like I said, this tart has everything going for it. It is sweet and tangy, it is creamy and crunchy, it is salty and buttery, all thanks to the perfectly matched ingredients.
Tips and Tricks for the Caramelized Onion Tart with Goat Cheese:
- I use a combo of olive oil and butter for the flavor. Butter adds richness, olive oil keeps saturated fats in check and adds some fruity notes to pair with the jelly.
- When cooked, the puff pastry should be well, puffed. It will turn golden brown on the edges, and the middle will be puffed up as well. The middle will fall when it cools, and that’s ok.
- Sweet Vidalia onions, yellow onions, or white onions will all work.
- Caramelizing onions takes time and patience. This is not a quick appetizer, but it is very flavorful and so worth the time and effort!
- To prep ahead of time, you can caramelize the onions in advance and store in the fridge until ready to assemble.
- 1 TBS olive oil
- 1 TBS butter
- 3 large onions, sliced, about 1lb, or 3 cups sliced
- ½ tsp each: dried thyme and dried basil
- 4 oz goat cheese
- 4 TBS half and half or whole milk, divided
- ½ tsp salt
- 1 sheet puff pastry
- ¼ cup strawberry vanilla rhubarb Fired-Up Jelly
- Add the olive oil, butter and onions to a large skillet. Saute over low heat for 40-50 minutes, stirring every 5 minutes. For the first 15 minutes, keep the pan covered to let the onions steam in their own moisture and soften. At 20-25 minutes, mix in the thyme and basil. Continue to saute until the onions are golden and jammy. If at any point the onions are getting too brown (burning on the edges), turn down the heat. You can also add a splash of water if the pan is getting too dry.
- Remove the onions from the heat and let cool completely.
- Meanwhile, use a mixer to whip together the goat cheese, 3 TBS half and half, and salt.
- Preheat the oven to 400 F.
- Roll out the puff pastry on a lightly floured surface so that it is about ⅛th inch thick. Transfer to a parchment lined baking sheet. Leaving a one inch border intact, pierce the pastry with a fork.
- Mix together about one third of the onions and the goat cheese mixture and spread this over the puff pastry, leaving a one inch border. Spread the strawberry rhubarb vanilla jelly over the goat cheese mixture and top with the remaining caramelized onions.
- Brush the one inch border of the puff pastry with the remaining tablespoon of half and half.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through in the middle.
- Cut into 8 wedges and serve while still warm.
Find Fired-Up Jelly at your local grocery store, or on their website. (This is not an affiliate link, I just love their products!)
Recipe adapted from The Cozy Plum.
