Caramelized onions are magical things.  Don’t get me wrong, I love onions in all different contexts – raw, sautéed, grilled, you name it.  But caramelized onions are in a category all their own.  They are a wonderful topping for focaccia bread, delicious paired with brie in bite-sized appetizers, and brilliant in French onion soup.  Well, this tart is another phenomenal use of caramelized onions because they are paired with flaky, buttery puff pastry.  Can you say yumtown?

I have to admit that I can no longer bring myself to use the store-bought puff pastry because homemade tastes so much better, they can’t even be compared.  The homemade version really doesn’t take all that much effort, just a few steps of rolling out, folding, and chilling (step-by-step pictures here).  But, if you do go the route of store-bought puff pastry, this is a quick and impressive appetizer.  If only I didn’t know just how much butter was in the puff pastry, I would make short work of this tart as a meal all by itself.


2 tbsp. butter
1 medium-large yellow onion, thinly sliced
1 tsp. fresh thyme leaves
1 tsp. sugar
¼ tsp. salt
Freshly ground black pepper, to taste
2 tbsp. white wine (optional)
½ cup ricotta cheese
1 egg yolk
1 sheet frozen puff pastry, thawed (or 1 half batch homemade puff pastry)
¼ cup shredded Parmesan cheese
Minced fresh parsley, for garnish


  • 01

    Preheat the oven to 350° F.  In a medium saucepan set over medium heat, melt the butter.  Add the sliced onion, thyme, sugar, salt, pepper and white wine to the pan.  Cook, stirring occasionally, until the onions have fully caramelized and are golden brown in color, about 20-25 minutes.  Remove from the heat and set aside.  In a small bowl whisk together the ricotta and egg yolk until smooth.

  • 02

    To assemble the tart, lay the puff pastry sheet on a baking sheet and fold in each edge about 1 inch.  Spread the ricotta mixture over the puff pastry.  Sprinkle about half of the Parmesan cheese over the ricotta mixture.  Layer the caramelized onions evenly over the ricotta mixture.  Top with the remaining Parmesan.  Bake 25-30 minutes, until the puff pastry is golden and baked through.  Garnish with fresh parsley, if desired.  Slice into squares or rectangles and serve warm.


  • If nothing else goes right in a savoury meal…you can always count on caramelized onions to save the day. Just a little patience to get them done right will go a long way to making a very appetizing meal.
    Other than the ‘Spanish’ onion…my all time favourite go to onion is the ‘Vidalia’…no contest there ;o)
    Annie, I agree with the puff pastry…go homemade if time permits!
    Nice tasty recipe. Thank you.
    Flavourful wishes, Claudia

  • I love onions! I will cook it very soon! :)

  • This looks so delicious! Yet another excuse to use caramelized onions. Yum!

  • Wow!! Not only is it visually stunning I can only imagine how good it must taste! Carmelized onions are so good :) I”ve been wanting to make homemade puff pastry for a while, thanks for posting that recipe as well!

  • Magic happens when you caramelize onions. I bet they would be great as a pizza topping.

  • so tasty and delicious!

  • I love onions! I can eat them any way on anything! Looks delicious.

  • I have made caramelized onion tart before, but never with homemade puff pastry. I always assumed it was way too hard, guess I was wrong and I am excited to give it a go.

  • Oh my gawd!! This looks absolutely fabulous!!!

    This will definitely be the appetizer I will be making for our next family gathering!!!

  • beautiful & very tasty looking…I love the way caramelized onions taste!

  • I agree – you can’t go wrong with anything involving caramelized onions. I recently made a tart similar to this, except it also had roasted cauliflower and gruyere – it was one of my absolute favorite dishes ever! xxSAS

  • Julie

    I’m an onion lover as well, particularly when they’re caramelized! This is gorgeous.

    Julie @ Willow Bird Baking

  • I’ve been obsessed with caramelized onions lately! Thank you for this recipe.

  • This looks delicious especially with homemade puff pastry.

  • I agree with you 100%, there’s just something about caramelized onions that makes them simply amazing. This looks absolutely delicious, I’m going to have to use this recipe in the near future.

  • I love caramelized onion, and this tart looks wonderful

  • George

    I love onions!

  • Oh my goodness! This look AMAZING!

  • Oh my gosh, this looks DELICIOUS!

  • Totally delicious! I love love caramelized onion!

  • Making homemade puff pastry does sound a bit intimidating, but you have a wonderful tutorial, so I may have to try it in the near future :-)

  • Charlene

    Looks wonderful!

  • Caramelized onions and flaky pastry would be so good!

  • Christy

    I tried this last weekend and it was AMAZING!!! My husband loved it and I was very proud of myself – thanks for this and all your incredible ideas :)

  • i’m not a huge fan of onions but this looks amaaaazing. i’d def. try this.

  • Whenever I see caramelized onions in something, I want to eat it! And this is definitely no exception. And you made your own puff pastry! Even better.

  • Katherine

    Just made this – and it was delicious!!! We used homemade whole wheat pizza dough instead of puff pastry, and it came out great. Thanks for coming up with this :-)

    I highly recommend this to fellow readers!

  • This looks amazing. I’ll try it next week!!

  • Sue

    Hi Annie! I made these today slightly adapted – the recipe is great and definitely a pre-make thing no problem. I made “tartlets” cutting them with a 1 3/4″ square fluted cookie cutter from the dough, then freezing that 2 days before, then assembling the day before baking and keeping in fridge. I skipped the ricotta filling and instead did Brie—– they were wonderful!!! I also made your hummus with homemade wheat pita, the stovetop crab dip here, and stuffed mushrooms!! We have a vegetarian in the family so everything was a big hit with everyone. Thanks for finding some great ones.

  • Billi

    Carmelized onions, thyme, cheese…could it get better?!! This is so going in my tummy this weekend! Thanks for sharing!

  • Anna Denney

    I am trying to pin this recipe onto pinterest and it won’t let me use the picture of the recipe. It will only let me pin different recipe pictures. Any ideas as to why this might be happening?

  • annieseats

    Pinterest recently changed their terms and it made tons of pictures previously posted suddenly unpinnable. I have changed most of them but some still have glitches and I have to fix each manually. This should work now.

  • There was no ricotta on hand, so I used mascarpone instead–BIG mistake. It was like eating onion-flavored butter! The flavor is amazing, but the butter content is definitely something to think about. I may try this with pizza dough instead of puff pastry and mascarpone and make a caramelized onion pizza :)

  • Cheryl Duss

    Annie, I made these yesterday for a bbq / birthday party at my sister’s and they were a huge hit. I was looking for something different to bring as an appetizer, and searched through your recipes to find this one… perfect! The smells coming from my kitchen were heavenly while caramelizing the onions. I wish I was on Instagram to send you a picture.

  • annieseats

    So glad to hear it! It’s been a while since I made this. I’m glad you reminded me of it!