Caramelised Onion Tartlets

Caramelised Onion tartlets

These tartlets pack a whole lot of flavour into a delicious little package! Our tangy sour cream shortcrust pastry is a perfect base for the slow-cooked caramelised onion, thyme and creamy soft cheese topping your family and friends will scramble to get their hands on.

Serves: 32
Prep/Cook Time: 1 hour 10 minutes
Skill Level: Easy


  • 1 x 445g pack Careme Sour Cream Shortcrust Pastry, defrosted
  • 2 x large brown onions, cut in half and finely sliced
  • 25g unsalted butter
  • 2 teaspoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh thyme leaves
  • 150g soft cheese (we used ‘Valfrais’ a French herbed fromage frais)
  • 1 egg beaten
  • Sea salt and cracked black pepper
Sour Cream Shortcrust Pastry


  1. Place butter in medium sized saucepan over very low heat, once melted add the onions, place lid on pan and cook on low heat for 30 minutes.
  2. Remove lid and turn heat up to medium, add the sugar and stir until dissolved, add the vinegar and thyme, season with salt and pepper. Continue to cook for a further 10 minutes or until most of the liquid has evaporated. Transfer onion to a plate to allow to cool.
  3. Preheat oven to 180c fan-forced (200c non-fan). Line two baking trays with baking paper.
  4. Dust work surface and pastry with flour. Using a 6cm pastry cutter cut up to 32 tartlets. Place on a baking tray. Using the prongs of a fork prick each tartlet a couple of times. Place in the oven and bake for 13 minutes.
  5. Whilst tartlets are baking combine cheese with beaten egg using a food processor or hand held beaters.
  6. Remove tartlets from oven and top each one with a teaspoon of the soft cheese mixture followed by some caramelised onion. Return to oven for a further 15 minutes or until the edges of the cheese have turned slightly golden. Remove from oven and finish with a sprinkle of sea salt and a grind of black pepper, top with any extra thyme leaves.
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