Balsamic Caramelized Onion and Gorgonzola Tarts
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Flaky puff pastry topped with creamy Gorgonzola and balsamic caramelized onions makes these little tarts hard to resist. They’re savory, tangy, just a little sweet, and perfect for fall and holiday entertaining.
A Little Fancy, Surprisingly Easy
For this recipe I wanted to create a fall-friendly tart using some of my favorite flavor pairings—balsamic, caramelized onions, and Gorgonzola—but keep it approachable for the home cook. Store-bought puff pastry does most of the heavy lifting, while the toppings make these feel a little decadent without adding a lot of work.
The jammy balsamic onions bring a touch of sweetness against the savory Gorgonzola, with creamy cheese and crisp, flaky pastry in every bite. They’re lovely for fall and holiday entertaining, but casual enough to bring along to wine night or book club.
Looking for more seasonal bites to serve with friends? Browse my fall appetizer recipes for more easy ideas made for autumn entertaining.
Why This Recipe Works
Key Ingredients
Gorgonzola cheese: Creamy, tangy Gorgonzola is the star of these tarts. Part of it gets mashed with cream cheese for the creamy base, while the rest is added on top for a more pronounced Gorgonzola flavor. A wedge or pre-crumbled Gorgonzola will both work; I prefer a creamy wedge for the filling.
Yellow onions: Two large yellow onions cook down considerably as they caramelize, becoming soft, jammy, and sweet. Slice them about ¼-inch thick so they hold their texture through the longer cooking time.
Puff pastry: Frozen store-bought puff pastry keeps these tarts easy while still giving you plenty of crisp, flaky layers. Thaw it according to the package directions, but keep it cold until you’re ready to work with it.
Balsamic vinegar: Balsamic adds acidity and a subtle sweetness that plays especially well with the caramelized onions and Gorgonzola. This is a good place to use a balsamic you enjoy the flavor of, but there’s no need to reach for an expensive aged bottle.
Fresh thyme: Thyme adds a woodsy, savory note without competing with the Gorgonzola. I prefer fresh thyme here: whole sprigs flavor the onions as they cook, with a few fresh leaves saved for finishing the baked tarts.
*Find the full printable recipe with specific measurements below.
Step-By-Step Directions
1
Soften the onions
Add the butter, olive oil, and sliced onions to a cold skillet. Cover and cook over medium-high heat for 10–12 minutes, until softened and just starting to brown. Add the balsamic, sugar, salt, pepper, and thyme.
2
Caramelize the Onions
Cook uncovered over medium heat, stirring every 4–5 minutes. Reduce to medium-low for the final 10 minutes, until deeply golden and caramelized.
3
Mix The Cheeses
Mash Gorgonzola with the softened cream cheese until creamy and combined.
4
Cut & Score the Pastry
Cut each cold puff pastry sheet along the folds into three strips, then cut each strip into thirds. Lightly score a ½-inch border around each piece and prick the centers with a fork.
5
Add the Cheese & Onions
Spread about the cheese mixture inside each scored border. Spoon the caramelized onions over the cheese, then top with small pieces of Gorgonzola.
6
Brush with Egg Wash
Lightly brush the exposed pastry borders with the egg wash.
7
BAKE
Bake at 400°F for 8–10 minutes, until the pastry is puffed and golden and the Gorgonzola is melted. Garnish with fresh thyme and serve warm.
The Little Details
- Keep the puff pastry cold. Cold pastry gives you the best puff and flaky layers. Work at a steady pace, and if the pastry starts to feel soft or warm while you’re cutting, scoring, or assembling the tarts, pop the baking sheet in the freezer for about 5 minutes before continuing.
- Give the onions time to caramelize. The onions should be deeply golden, soft, and jammy before they go onto the pastry. Start them covered to soften them and release their liquid, then finish uncovered so they can slowly caramelize.
- Don’t cut through the pastry when scoring. Use a light hand to score the ½-inch border. You want to cut into the surface without going all the way through so the edges can rise around the filling in the oven.
- Firm up soft Gorgonzola. If you’re using a creamy wedge, place the portion reserved for topping in the freezer for 15–20 minutes before cutting it into small pieces. It may still be a little sticky, but it will be much easier to handle. Pre-crumbled Gorgonzola can simply be sprinkled over the top.
- Keep the filling inside the border. Spread the cheese mixture and pile the onions within the scored area, leaving the outer edge exposed. That gives the pastry room to puff and creates those crisp, golden edges.
Party Tip: Prepare Ahead!
Make the caramelized onions up to 2–3 days ahead and refrigerate them in an airtight container. You can also mix the Gorgonzola and cream cheese ahead of time, then assemble and bake the tarts shortly before serving so the pastry stays crisp and flaky.
Serving Suggestions
These caramelized onion puff pastry tarts are an easy fit for a fall appetizer spread, wine night, or holiday gathering. Serve them warm or at room temperature on a large board or platter, with a crisp white or sparkling wine alongside.
For a larger appetizer spread, pair them with my cranberry whipped feta tartlets, baked brie with spiced pears and rosemary honey, truffled deviled eggs, or whipped truffle burrata dip. You can find even more ideas in my fall appetizer recipes collection.
Serving these as a starter? Follow them with my pork tenderloin with apples and onions or chicken and potatoes in cider cream sauce for a cozy fall dinner.
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Balsamic Caramelized Onion and Gorgonzola Tarts
Ingredients
Balsamic Caramelized Onions
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 large yellow onions (about 1¾ lbs / 800 g), sliced ¼-inch thick
- 2 tablespoons balsamic vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 small fresh thyme sprigs (or 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme)
Gorgonzola Filling
- 4 ounces Gorgonzola cheese or blue cheese, divided (3 ounces for the filling; 1 ounce cut into small pieces for topping)
- 2 ounces cream cheese, softened
Puff Pastry
- 1 package frozen puff pastry (2 sheets), thawed but still cold
- 1 large egg
- 1 teaspoon water
- Fresh thyme leaves, for garnish
Instructions
- Soften the onions: Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Add the sliced onions and cover. Place over medium-high heat and cook for 10–12 minutes, stirring once or twice, until the onions have softened, released some of their liquid, and are just beginning to brown.
- Season the onions: Remove the lid and stir in 2 tablespoons balsamic vinegar, 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon black pepper. Add 2 small fresh thyme sprigs (or 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme).
- Caramelize the onions: Reduce the heat to medium and cook uncovered for 20 minutes, stirring every 4–5 minutes. Reduce the heat to medium-low and continue cooking for about 10 minutes, stirring occasionally, until the onions are very soft, deeply golden brown, and caramelized. Remove and discard the thyme sprigs. Remove from the heat and let cool.
- Make the Gorgonzola filling: Mash together 3 ounces Gorgonzola and 2 ounces softened cream cheese until creamy and well combined. Set aside the remaining 1 ounce Gorgonzola, cut into small pieces, for topping.
- Prepare the oven and pans: Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
- Cut the puff pastry: Working at a steady pace so the pastry stays cold, unfold 1 sheet of puff pastry. Using a sharp knife (I use a pizza cutter), cut along the two fold lines to make 3 long strips. Cut each strip crosswise into 3 equal pieces to make 9 tartlets. Repeat with the second pastry sheet for 18 pieces total.
- Score the pastry: Using a sharp knife or pizza cutter, lightly score a border about ½ inch from the edges of each pastry piece, taking care not to cut all the way through. Prick the center of each piece several times with a fork, leaving the border untouched.
- Add the cheese filling: Spread about 2 teaspoons of the Gorgonzola mixture inside the scored border of each pastry, dividing the mixture evenly among the 18 tartlets.
- Add the onions: Divide the caramelized onions evenly among the tartlets, spooning them over the cheese and keeping them mostly inside the scored borders.
- Top with Gorgonzola: Divide the reserved 1 ounce Gorgonzola, cut into small pieces, evenly over the onions.
- Add the egg wash: Whisk together 1 egg and 1 teaspoon water. Lightly brush the exposed pastry borders with the egg wash.
- Bake: Bake at 400°F for 8–10 minutes, until the pastry is puffed and golden brown and the Gorgonzola on top is melted. Let cool for about 5 minutes, then garnish with fresh thyme leaves and serve warm.
Recipe Notes
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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