Signature Onion Tartlet

Signature Onion Tartlet

Going to a party and you offered to bring an appetizer? Are you now panicking because you don’t know what to bring? This recipe involves a little effort and time, but you will look like a bonafide rock star! This is for a flour crust, but you can sub-out with your favorite gluten-free pastry crust if you wish.


  • 1/3 butter
  • 2 large red or yellow onions, thinly sliced
  • 2 tbsp balsamic vinegar
  • 1 pinch of salt
  • 3 sprigs thyme, leaves picked
  • 2/3 C feta cheese (optional) –  I left it out
  • 1 cup  (all-purpose) flour
  • 4 tablespoons chilled butter, cut into cubes
  • 1 pinch of salt
  • 3 tbsp chilled water


  1. To make the pastry crust, put the flour, butter (not cubes) and salt into a food processor. Using the pulse button, process until the mixture resembles fine crumbs. While still processing, slowly add the water to the mixture in a steady stream, until the mixture comes together to form a dough.
  2. Turn out onto a lightly floured work surface and flatten the dough into a large circle. Wrap in plastic wrap. Put the dough in the refrigerator to rest for at least 30 minutes- 1 hr.
  3. Preheat the oven to 350°F.
  4. Place the dough on a floured work surface and roll it out to a 1/4″ thickness. Put on parchment paper on a pan. Stab dough pastry bases a few times with a fork. Bake the tart ‘shell’ for about 12 minutes, or until golden, but still soft. Remove from the oven and set aside to cool a little, then take the pastry cases out of the tin and rest on a wire rack until completely cool.
  5. To caramelize the onions, melt the butter in a saucepan over medium-low heat. Add the onions, sugar and salt and saute SLOWLY for about 35-40 minutes, or until the onions are softened and golden brown. Stir frequently so the onions don’t  burn. When the onions are soft, set aside to cool.
  6. Turn the oven back to 350°F.  Smother onions across the tart. If still soft, fold edges around the onions.Top with feta cheese if you wish and bake for another 12-14 minutes until delicious looking! Cool and serve, although this goes fast!

If you have fresh basil, shred and top before serving! I also like to drizzle some balsamic reduction sauce on top, but this tartlet is SO tasty that you really don’t need this extra steps!