{Simple Yet Fancy} Caramelized Onion Tart

by Alice Currah on April 4, 2010. Updated January 3, 2012

 aramelized onions… need I say more?  What’s a girl to do when she has a package of puff pastry staring at her each time she opens the door to her freezer?  Well my friends, it’s your lucky day because I’m about to share with you an onion tart fancy enough to serve at your next dinner party and simple enough to enjoy at home any day you’d like.

There is something magical about caramelized onions.  It reminds me of the stages of a caterpillar turning into a butterfly.  With the help of butter and a few seasonings regular yellow onions transform into a soft heap of golden goodness.  Can I get an Amen?! Who am I kidding, I’m preaching to the choir..you all already know how good caramelized onions are – my apologies.  Adding them to a puff pastry base with a thin layer of ricotta cheese, this tart is a great one to add to your arsenal of versatile recipes to have on hand for any occasion.  Enjoy!




Caramelize the onions along with the spices until they are soft and golden brown.

Mix the Ricotta cheese and the egg together to make the spread.

Fold the edges of the puff pasty in to make a nice outer crust all the way around.

Spread the Ricotta cheese mixture over the puff pastry evenly.

 Add the layer of caramelized onions and top with the remaining cheese.


Caramelized Onion Ricotta Tart
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
A simple but elegant onion tart recipe. Perfect for your next party!
  • Ingredients:
  • 4 tablespoons butter
  • 2 med-large yellow onions, thinly sliced
  • 4 tablespoons white wine
  • 2 teaspoons sugar
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup Ricotta cheese
  • 1 egg
  • 1 package puff pastry, thawed
  • ½ cup Parmesan cheese
  1. Preheat the oven to 350 degrees.
  2. In a medium sauce pan, melt the butter on medium heat.
  3. Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown.
  4. While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide.
  5. Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan.
  6. Gently fold in each side of the puff pastry sheets approximately 1 inch.
  7. Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top.
  8. Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese.
  9. Bake for 25-30 minutes until puff pastry is golden brown.
  10. Cut into small pieces for appetizers or bigger pieces to eat as a main dish. Enjoy!
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{ 47 comments… read them below or add one }

Lydia (The Perfect Pantry) April 4, 2010 at 4:34 pm

Delicious! The thyme is just starting to green up in my herb garden, so I’m all set to make this.


Mike Gainer April 4, 2010 at 6:05 pm

Boy that looks good!


KY April 4, 2010 at 9:00 pm

Oooh, nice! I can do this.


Jessica @ How Sweet April 4, 2010 at 11:12 pm

Looks absolutely mouth-watering!


J April 4, 2010 at 11:26 pm

This looks so good – I was just super full until I saw those photos, darn you!


Debbie April 5, 2010 at 12:17 am

I was just wondering….do they sell packaged puff pastry at a supermarket?


Memoria April 5, 2010 at 3:07 am

Looks fantastic. Wow.


Honeymoon bed breakfast April 5, 2010 at 9:01 am

I love the mixture of flavors those asparagus look tasty too and I’ve never thinking of making whole wheat crust. Well I finally made it and though I messed up the crust, it was yummy.
Thanks for sharing this recipe!

Best Regards,


Jill Silverman Hough April 5, 2010 at 11:11 am

To me, one of the things that makes caramelized onions magical is that you can’t rush them – cooking too quickly merits blackened horribleness while patience merits, as you say, a soft heap of golden goodness. Kind of nice to have to slow down in life sometimes, don’t you think?


kathy April 5, 2010 at 1:28 pm

oh.. look so appetizing. I saw another version of this tart, it has mushroom. Either way it’s both delicious for sure. :-)


Hannah April 5, 2010 at 5:00 pm

This looks so tasty, I’m all about caramelized onions. Can you think of a cheese I could sub for ricotta? I’m not a fan.


alice April 5, 2010 at 5:34 pm

How can you not like Ricotta? :) I would substitute with any cheese you like (goat, feta, mozzarella) or just olive oil.


Kelly @ EvilShenanigans April 5, 2010 at 5:01 pm

Caramelized onions are something I love to have around. They are an instant flavor booster, and the sweetness they add to savory dishes is always popular at my house. Your tart looks very tasty!


Lorna April 5, 2010 at 5:56 pm

That looks gorgeous and delicious, Alice!


Stephen T. Jones April 5, 2010 at 9:31 pm

Caramelized onions. Saying something SWEET(caramel) can make you CRY(onions…) has a different meaning.


Founded in 2010
Hanley Wood, LLC
Washington, DC
Chairman Stephen T. Jones


Maria April 5, 2010 at 10:52 pm

Bring on the onions! Looks so good!


executive training April 6, 2010 at 9:21 am

Caramelized onions are on my list of cravings lately, so I’m really glad to see yet another thing I can make with them. And it just looks like I could eat the whole thing all by myself.


Cindy April 6, 2010 at 8:39 pm

oh my! this looks incredible! I knew I was saving that puff pastry in my freezer for something. Have I told you how much I love your blog and your simple recipes? Thank you!


Melange a Trois April 7, 2010 at 2:33 am

That tart looks delicious!


Rocky Mountain Woman April 7, 2010 at 2:24 pm

hubba hubba..

that looks so amazing!


Jen @ My Kitchen Addiction April 7, 2010 at 10:44 pm

Lovely! You can’t go wrong with caramelized onions… and I’m sure they were amazing with the ricotta. YUM!


Krystal April 8, 2010 at 12:41 pm

I’m totally making this, it looks so delicous that I’m tempted to smell my computer screen! LOL


Susan April 9, 2010 at 11:15 am

Made this yesterday and it was a hit!!! Delicious! Great recipe!


justcooknyc April 14, 2010 at 12:59 pm

yummmm. this looks just like a caramelized onion pizza i make at home sometimes.


Renee May 1, 2010 at 3:37 am

I made this as tartlets for an entree with a salad of baby rocket, pear and balsamic – absolute winner


Krystal May 11, 2010 at 4:32 pm

Yum, I made it for dinner yesterday and it was great!


Susan June 4, 2010 at 10:23 am

I made these and were gone in 5 minutes!!! Thank you thank you thank you!!


Michelle June 7, 2010 at 5:12 pm

I just wanted to say I’ve made this twice in a week and it is incredible. Easy and fancy – thank you so much for sharing it!


alice June 8, 2010 at 12:49 am

Glad you liked it. Simple and easy are my favorite types of recipes to make.


Robin June 17, 2010 at 2:24 pm

I made this last night and it was super delicious! My husband and I loved it! The leftovers taste great too.


joan November 12, 2010 at 8:41 pm

I want to make this for Thanksgiving. I’m having about 14 people. WILL IT BE ENOUGH?


joan November 12, 2010 at 8:45 pm

This looks fantastic – Can I prepare it the day before , refrigerate and bake it on Thanksgiving?


alice November 13, 2010 at 1:32 pm

Hi Joan,
Yes, you could make this the day before Thanksgiving and bake it. Puff pasty packages usually come with 2 sheets of dough. The recipe calls for using both sheets. The recipe could easily feed 14 for appetizers or as a small side.


Tom November 30, 2010 at 9:46 pm

Made this tonight and it was great! Substituited cilantro for tyme. I had to made 2 batches of the filling to fill up my tart: one, I made it with the wine and one without it, and also added some brown sugar (from another recipe I saw). It turned out great and I’d definitely make it again.



Mark January 24, 2011 at 2:47 pm

Had this for dinner last night. I added a dash of white pepper and included the white wine. It was fantastic.


cat February 10, 2011 at 9:42 am

Thank you for this delicious recipe! The tart was by far the most enjoyed dish at a recent party I hosted.


shy February 14, 2011 at 12:08 am

I tried this tonight and everyone loved it! I don’t have any leftovers!!!


Courtney April 5, 2011 at 10:36 am

So, I screwed up and realized at the last minute (after thawing and carmelizing…) that I had Phyllo Dough and not puff pastry. However, this recipe works that way too! I just wrapped the ingredients in the Phyllo sort of like you would Spanakopita, and it was totally delicious. I still can’t wait to try it with puff pastry though. Really delicious flavor combinations here!


Sally April 23, 2011 at 8:50 am

I am making this to go along with my Easter dinner and to send with my daughter to her in laws for Easter dinner. My garden is brimming with onions right now and I was looking for some fun way to use them. I bet it is obscenely fattening! Perfect for a holiday treat!


Jess September 10, 2011 at 10:54 pm

That looks sooooooo yummy! Making me hungry.


Lisa @ Snappy Gourmet March 28, 2012 at 4:40 pm

Oh yum, this looks delicious! I’m getting hungry just looking at it!


Emma May 25, 2012 at 2:32 pm

I’m about to make this for the 4th time. It is so amazing. I marinade cherry tomatoes in garlic and balsamic and add them on top before I bake it. Adds a little sweetness.


Scott October 13, 2012 at 10:14 pm

Made this tonight. I added bacon and substituted the Olive Oil for bacon fat. Yum!!!


Sarie December 5, 2012 at 2:45 pm

Is this tart okay to eat cold? I would like to make it the night before and bring it to a pot luck.


CallmeaFoodie September 21, 2013 at 11:32 am

I have made this tart at least 3 or 4 times and it has been a hit every time. I’ve never used the ricotta/egg mixture but have found that of the cheeses I have chosen, smoked gouda/parmesean is by far the best ! With the onions properly caramelized (this takes at least an hour, sometimes close to an hour and a half) the smokiness of the gouda will convince your taste buds that there is bacon/prosciutto/speck in your tart .. highly addictive !! Also, I’ve used every combination of onion, they’re all good just don’t forget the wine when caramelizing (don’t be shy to use more than the 4 tablespoons mentioned). A sprinkling of salt after it’s cooked goes a long way too ! Also, this tart pairs beautifully with a Riesling wine :)


Jill August 12, 2014 at 10:38 pm

Tried this recipe out on a family get together last Saturday, it went down a treat, all of it got eaten despite there being lots of other things on the table. Great recipe will be using it again and again.


Alice Currah August 26, 2014 at 3:04 am

Thanks for stopping by Jill and sharing. Glad your family liked it.


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