Ingredients
Puff Pastry Base
- 2 sheets puff pastry, thawed
- All-purpose flour, for dusting
- 1 large egg, beaten
Aromatic Onion Layer
- 5 tablespoons unsalted butter, divided
- 1 medium onion, thinly sliced
- 1 teaspoon finely chopped fresh rosemary
Cheese Layer
- 7 ounces goat cheese
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Fruit & Toppings
- 3 apples, peeled, cored, and thinly sliced
- 1 pear, peeled, cored, and thinly sliced
- 1/3 cup walnuts, toasted and finely chopped
- Pinch of ground allspice
- 4 tablespoons honey
- Fresh herbs or small basil leaves, optional
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper to prepare for baking the tarts.
- Cook Onions: In a skillet over medium heat, melt 2 1/2 tablespoons of butter. Add the thinly sliced onion and chopped rosemary, then cook until the onions are soft and lightly golden, about 5 to 6 minutes. Remove from heat and set aside to cool.
- Prepare Puff Pastry: Lightly dust a clean work surface with flour. Roll out the thawed puff pastry sheets to about 1/4-inch thickness. Cut out approximately twenty 4-inch diameter circles using a round cutter or knife.
- Form Tart Shells: Place ten of the pastry rounds onto the prepared baking sheet and prick the surface of each with a fork to prevent excessive puffing. From the remaining rounds, cut smaller circles inside to form rings. Brush the base rounds with beaten egg, then place a ring on top of each base round to create raised edges, forming tart shells.
- Chill Pastry Shells: Place the assembled tart shells in the freezer and chill for 15 minutes to help them hold their shape during baking.
- Prepare Cheese Mixture: In a bowl, gently mix the goat cheese with fresh lemon juice, salt, and freshly ground black pepper to taste. Mix until just combined, maintaining a slightly crumbly texture.
- Assemble Tarts: Spoon a small amount of the cooled caramelized onion mixture onto each chilled pastry base, then add about 1 tablespoon of the goat cheese mixture over the onions.
- Add Fruit and Nuts: Arrange thin slices of apples and pears over the cheese mixture, slightly overlapping them to cover the surface. Sprinkle finely chopped toasted walnuts evenly on top.
- Butter and Spice: Melt the remaining butter and lightly brush it over the layered fruit. Sprinkle a pinch of ground allspice onto each tart for added warmth and flavor.
- Bake: Bake the tarts in the preheated oven for 25 to 30 minutes or until the puff pastry is golden brown and puffed up.
- Finish and Serve: Remove the tarts from the oven and while still warm, drizzle each with honey. Garnish with fresh herbs or small basil leaves if desired. Serve warm or at room temperature.
Notes
- To make ahead, prepare all components and assemble the tarts on a tray. Cover and refrigerate for up to 4 hours before baking.
- Leftover tarts can be stored in the refrigerator and gently reheated in a 300°F (150°C) oven to maintain crispness.
- For a nut-free version, omit the walnuts or substitute with toasted seeds like pumpkin seeds.
- Use firm apples such as Granny Smith or Honeycrisp for best texture.
- Ensure puff pastry is cold when rolling and shaping to maximize puff during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
