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Caramelized Onion and Goat Cheese Phyllo Tartelettes

These Caramelized Onion and Goat Cheese Phyllo Tartelettes are filled with caramelized onions and then topped with a savoury goat cheese filling. They make a fantastic appetizer!

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Caramelized Onion and Goat Cheese Phyllo Tartelettes on dish.

Are you looking for something to serve as an appetizer for an upcoming party?  If you enjoy the taste of goat cheese and caramelized onions then you will love these tartlets!

Caramelized Onion and Goat Cheese Tartelette on napkin.

The shells that hold the sweet caramelized onions and savoury goat cheese filling are made out of phyllo dough. Phyllo gives these tartlets a nice crunch and contrasts the creamy filling. And as a bonus, the phyllo dough makes these a beautiful appetizer.

Let the tartlets cool slightly before serving. Leftovers can be refrigerated for up to five days. Heat leftover tartlets in a low-temperature oven until the filling is warm. Enjoy!

If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!

Caramelized Onion and Goat Cheese Phyllo Tartelettes

Adapted from the Food Network
These Caramelized Onion and Goat Cheese Phyllo Tartelettes are filled with sweet caramelized onions and then topped with a savoury goat cheese filling. 
5 from 2 votes
Prep Time 30 mins
Cook Time 16 mins
Total Time 46 mins
Course Appetizer
Cuisine American
Servings 12 people
Calories 190 kcal

Ingredients
  

  • 2 tbsp. unsalted butter plus 3-4 Tbs. for making phyllo cups
  • 1 tbsp. extra-virgin olive oil
  • 3 cups diced onions
  • 3 tbsp. sugar
  • 1/2 tsp. salt
  • 454 grams goat cheese
  • 2 1/2 tbsp. dried thyme leaves
  • 2 large eggs
  • 3 tbsp. heavy cream

Instructions
 

  • In a wide heavy-bottomed skillet, heat 2 tablespoons of butter and one tablespoon of olive oil over medium-high heat.
  • Add the onions and stir them so that they are well coated with the butter and oil. Cook the onions stirring often so that they cook evenly. When the onions begin to brown, add the sugar and salt and reduce the heat to medium-low. Cook the onions for approximately 15-20 minutes or until they’re brown (a deep caramel colour). Remove the caramelized onions from the heat and let cool.
  • In a medium bowl combine the goat cheese, eggs, cream, and thyme. Mix with a wooden spoon until well combined.
  • Transfer the mixture into a piping bag or into a plastic bag with a corner cut off.
  • Preheat the oven to 350°F.
  • Melt about 3-4 tablespoons of unsalted butter in the microwave.
  • Lay one sheet of phyllo flat on your working surface and lightly brush it with melted butter or olive oil. Lay another sheet on top. Cut into 12 equal pieces and press phyllo dough into the cups of the mini muffin tins.
  • Portion the cooled caramelized onions into the cups, filling them about halfway.
  • Then pipe the goat cheese mixture over the onions, filling the cups almost to the top.
  • Bake the tartelettes until the filling is set, about 16-18 minutes.
  • Let the tartelettes cool for a few minutes, remove them from the muffin tin and enjoy!

Nutrition

Calories: 190kcalCarbohydrates: 9gProtein: 8gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 234mgPotassium: 103mgFiber: 1gSugar: 5gVitamin A: 665IUVitamin C: 4.5mgCalcium: 127mgIron: 4.7mg
Keyword Caramelized Onion and Goat Cheese Phyllo Tartelettes
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

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Recipe Rating




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C.M.

Monday 9th of November 2015

These look so delicious.

Sweet and Savoury Pursuits

Monday 9th of November 2015

Thanks, these tartelettes are the best! One of my favourites for sure :)

chefceaser

Friday 24th of October 2014

Reblogged this on Chef Ceaser.

Karen

Friday 28th of February 2014

Your little phyllo cups sound great and are prefect for serving to a gathering of friends.

Sweet and Savoury Pursuits

Friday 28th of February 2014

Thanks!

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