Tuesday, November 29, 2011

Caramelized Onion and Goat Cheese Tart

I am back to creating dishes by throwing together the leftover bits and pieces from other meals. I hate throwing away perfectly good food, and do it more often than I would like, despite the fact that I have been reducing recipes several times over to yield smaller amounts.

I have been challenging myself to find new and exciting ways to repurpose leftovers. I almost always have a box of puff pastry in the freezer, and really I think that just about anything can be gussied up by wrapping it in puff pastry or presented as a tart. Slap some cheese on it, garnish with a sprinkling of fresh herbs or a drizzle of some sort of sauce and presto, you've got "something fancy for supper," which is something that my kids are really big into at the moment.

They don't have to know that those are the leftover caramelized onions from the French Onion soup 2 weeks ago that I froze. All they know is that it looks nice and tastes delicious.

Caramelized Onion and Goat Cheese Tart

Makes 2 small tarts

  • 1 oz. herbed goat cheese
  • 1 sheet puff pastry, thawed*
  • 1/2 cup caramelized onions
  • 2 strips bacon, cooked and crumbled
  • 1/2 cup Emmenthaler cheese, shredded
  1. Preheat the oven to 375. Cut two 6 inch rounds out of thawed puff pastry and press them into 5 inch tart molds.

  2. Break the goat cheese into pieces and add them to the pastry shells.

  3. Divide the caramelized onions between the two shells and top with shredded Emmenthaler and crumbled bacon.

  4. Bake for 20 - 25 minutes or until the edges of the shells have puffed up and browned.

  5. Let cool 5 minutes and then serve.


  • One sheet of puff pastry yielded 4 rounds, and some scraps, but I only made use two of the rounds for these  caramelized onion and goat cheese tarts. I used the other two rounds to make ham and cheese tarts, recipe coming soon. 
  • I will put the puff pastry scraps to use soon, most likely as a dessert or a snack. 


  1. Anything with goat cheese and puff pastry is a sure winner with me! These little tarts make a fun and pretty presentation for entertaining. Thank you for visiting my site and the kind words on Twitter. :) Much appreciated and looking forward to checking out some of these tasty recipes I see in your right-hand column (the almond pastries would be my weakness).

  2. I love the way goat cheese just magically adds that little zing that a dish needs. I put it on my pizza all the time.

    Those almond pastries are just about my favorite thing to do with puff pastry. :)

    Thanks for reading and commenting! I don't even know where to start with your recipes, they all look just amazing, but I think that the emeralds and rubies dish with the Brussels sprouts and grapes might be a good starting point. :)


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