Caramelized Onion and Fig Tartlets

One of my favorite things about hosting—whether it’s a cozy fall gathering or a casual wine night with friends—is having a few crowd pleasing appetizers ready to go. And lately, these caramelized onion and fig tartlets have been stealing the spotlight on my table. They’re the perfect little bites: sweet from the figs, savory from the onions, and wrapped in a flaky pastry shell that makes them feel elegant but not fussy.

I think what makes these mini tartlets so special is their balance. You get the deep richness of caramelized onion, which has that slightly sweet, earthy flavor after being slowly cooked down, paired with the natural sweetness of figs. Add a touch of creamy cheese, and suddenly you have the kind of bite-sized treat that feels like it belongs on a restaurant menu. They’re simple enough to make on a weeknight, but polished enough to serve as impressive appetizers when you really want to wow guests.

I love that these tartlets double as both fall appetizers and year-round favorites. Figs and onions together feel very autumnal—perfect for chilly evenings and holiday spreads—but honestly, I’d happily serve these any time of year. They fit seamlessly into a spread of savoury tart recipes and are versatile enough to play well with everything from sparkling wine to cocktails to a simple pot of tea.

And let’s be real: a recipe that looks this good, tastes even better, and comes together without too much effort is the kind of thing you want in your back pocket. This little twist on a caramelised onion tart has quickly become one of my go-to’s when I need something that feels special without requiring hours in the kitchen. Trust me, once you make these, you’ll keep coming back to them again and again.

Why You’ll Love It

• A perfect sweet–savory balance – The richness of the caramelized onion pairs beautifully with the natural sweetness of figs, creating a flavor combo that feels gourmet without being complicated.
• Bite-sized and elegant – Because they’re served as mini tartlets, they look polished and festive, making them the ultimate impressive appetizer for holidays, dinner parties, or even a cozy night in.
• Surprisingly simple to make – Don’t be fooled by their fancy look. With store-bought pastry and a little patience for caramelizing onions, these tartlets come together with minimal fuss.
• Versatile crowd pleasers – They’re equally at home on a cocktail party tray, a fall-inspired cheese board, or as part of a bigger spread of savoury tart recipes.
• Seasonal and cozy – With figs and onions, they bring a touch of autumn warmth, making them one of those fall appetizers that instantly set the mood for the season.

Ingredient List

For the Tartlets:

• 1 sheet puff pastry (about 250g), thawed
• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• 6–8 fresh figs, sliced
• 50g goat cheese or cream cheese, crumbled
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Ingredient Notes

• Onions: I always use yellow onions for caramelizing—they’re naturally sweet and soften beautifully.
• Figs: Fresh figs make these tartlets extra special; dried ones can work in a pinch, but the flavor isn’t as vibrant.
• Goat cheese: Don’t skip it! It adds a creamy tang that balances the sweetness of the figs and onions perfectly.
• Balsamic vinegar: Just a splash—it deepens the flavor of the caramelized onions without overpowering them.
• Puff pastry: I usually go for a high-quality store-bought sheet; it’s flaky, buttery, and saves so much time.
• Thyme: Fresh thyme is key here. Dried works, but fresh gives that subtle herby lift that really brightens the tartlets.

Kitchen Equipment Needed

• Baking sheet – For roasting the tartlets; I like using a heavy-duty one so they bake evenly.
• Parchment paper – Prevents sticking and makes cleanup a breeze.
• Large skillet or sauté pan – Perfect for slowly caramelizing the onions.
• Sharp knife – Essential for slicing onions and figs cleanly; I swear by my chef’s knife.
• Cutting board – A sturdy one keeps everything safe and organized.
• Rolling pin – Optional, only if you want to slightly roll out the puff pastry for thinner tartlets.
• Pastry brush – For brushing on the egg wash to give the tartlets a golden, glossy finish.
• Mixing bowl – Useful for tossing figs with a little thyme or seasoning before assembling.

Instructions

Step 1: Prepare the Puff Pastry

1. Preheat your oven to 200°C (400°F).
2. Line a baking sheet with parchment paper.
3. On a lightly floured surface, unfold the thawed puff pastry sheet.
4. Using a sharp knife or a cookie cutter, cut the pastry into small squares or rounds (about 2.5–3 inches each).
   Pro Tip: Keep the pastry cold until the last moment—it helps it puff up beautifully in the oven.

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Step 2: Caramelize the Onions

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced onions and a pinch of salt.
3. Cook slowly, stirring occasionally, until they begin to soften (about 10 minutes).
4. Sprinkle sugar over the onions and continue cooking for another 10–15 minutes until deeply golden and soft.
5. Add balsamic vinegar and stir for another 1–2 minutes to deepen the flavor.
   Pro Tip: Patience is key! Low and slow cooking brings out the onions’ natural sweetness.

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Step 3: Prepare the Figs and Cheese

1. While the onions cook, slice the figs into thin wedges.
2. Crumble the goat cheese or cream cheese into small pieces.
3. Mix the figs with a few thyme leaves and a tiny pinch of salt in a bowl.

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Step 4: Assemble the Tartlets

1. Place the pastry squares or rounds on the prepared baking sheet.
2. Spoon a small mound of caramelized onions onto the center of each pastry.
3. Top with a few fig slices and sprinkle with crumbled cheese.
4. Gently fold the edges of the pastry up around the filling, if desired, for a rustic look.
5. Brush the edges with beaten egg for a golden finish.

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Step 5: Bake to Perfection

1. Bake in the preheated oven for 15–20 minutes, or until the pastry is golden and puffed.
2. Remove from the oven and let cool slightly before serving.
   Pro Tip: Serve warm—this is when the flavors shine and the pastry is at its flakiest.

Tips and Tricks for Success

• Caramelize slowly: Low heat and patience are key—rushing will give you burnt onions instead of sweet, golden goodness.
• Keep pastry cold: Handle it as little as possible before baking to ensure it puffs beautifully.
• Don’t overload the tartlets: Too much filling can make them soggy or prevent even baking.
• Use fresh herbs: Thyme or rosemary adds a subtle brightness that lifts the rich flavors.
• Serve warm: Tartlets taste best fresh from the oven when the pastry is flaky and the cheese slightly melty.

Ingredient Substitutions and Variations

• Cheese: Swap goat cheese for feta, blue cheese, or ricotta for a different creamy twist.
• Figs: Dried figs, dates, or even thin apple slices work if fresh figs aren’t available.
• Pastry: Puff pastry can be replaced with phyllo sheets for a lighter, crispier texture.
• Sweetener for onions: Honey or maple syrup can replace sugar for a slightly different caramelized flavor.
• Herbs: Experiment with rosemary, sage, or even a sprinkle of fresh basil for unique flavor profiles.

Serving Suggestions

• I love serving these tartlets alongside a crisp green salad with a light vinaigrette—it balances the sweetness of the figs and richness of the cheese perfectly.
• They’re fantastic as part of a fall appetizer platter with roasted nuts, olives, and charcuterie for a visually stunning spread.
• Serve warm with a glass of sparkling wine or a chilled white—makes them feel extra festive for a dinner party.
• Perfect for brunch! Pair with scrambled eggs or a frittata for a slightly indulgent morning treat.
• They also make a lovely standalone snack—just grab a few tartlets, curl up with a book, and enjoy the mix of sweet and savory flavors.

Storage and Reheating Instructions

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unbaked tartlets on a tray, then transfer to a freezer-safe bag for up to 1 month. Bake straight from frozen, adding a few extra minutes.
• Reheating: Warm in a 180°C (350°F) oven for 5–7 minutes to bring back crispiness.
• Avoid the microwave: It makes the pastry soggy—stick to the oven for best results.
• Serving straight from the fridge: You can serve them slightly chilled if needed, but they’re always best warm for that flaky texture.

Frequently Asked Questions

Can I make these tartlets ahead of time?

Yes! You can assemble them a few hours ahead and keep them in the fridge. Just bake them right before serving for the best puff and flakiness.

Can I use dried figs instead of fresh?

Absolutely. Dried figs work well—just soak them briefly in warm water to soften before adding to the tartlets.

Can I make these tartlets vegan?

Yes! Use a plant-based puff pastry and skip the cheese or use a vegan cheese alternative. Olive oil or a plant-based egg wash substitute will help the pastry turn golden.

How do I prevent the onions from burning?

Cook them slowly over medium-low heat and stir often. Adding a pinch of sugar helps them caramelize evenly without burning.

Can I freeze these tartlets?

You can freeze them unbaked. Place on a tray first, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the cooking time.

What cheese works best if I don’t have goat cheese?

Feta, ricotta, or blue cheese are all great alternatives and provide that creamy, tangy flavor that pairs beautifully with the figs and onions.

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite twists or variations.