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Damhert Nutrition


Warm onion tarts with Tagatesse, goat cheese and thyme

Label tagatesse
50 min



Peel the onions and cut them in half. Then cut them into very fine half rings, or into strips (julienne).


Put a deep small pan or pot over a medium heat. Melt a knob of butter in it.


Stew the onion pieces in the butter. Stir and sprinkle the Tagatesse over it.

Reduce the heat a little and let the onions simmer for about 10 minutes. Don't let them turn brown.


Take the sheet of puff pastry, cut 8 triangles and place them on the baking dish covered with a baking mat or a sheet of baking paper.



Curl the edge of the puff pastry triangles to create a high edge. Press these edges firmly. Using a fork, prick a few holes in the bottom of each pastry. (Not in the edge!)


In the meantime, the onions have softened. Pour in a generous dash of raspberry vinegar, and a little red wine. Stir and simmer the onions for 10 minutes on a low heat.



Preheat the oven to 180 ° C.

Break the egg and put the yolk in a bowl. Add a tiny dash of lukewarm water and beat the egg yolk.


Use a kitchen brush and coat the edges of the pastries generously with the mixture.

Place the puff pastry tarts in the hot oven at 180 ° C and bake until golden brown. Allow about 15 minutes for this.


Set aside the pastries. Keep the oven warm at 180 ° C.


Zipper the leaves of the thyme sprigs. Finely chop them with a sharp knife and add the thyme to the softly stewed onions. Taste and add some salt and pepper to taste.


Fill each puff pastry pastry with a spoon of the fresh onion jam.

Place a piece of soft goat cheese on each cake and bake the cakes in the oven at 180 ° C. This takes around 10 minutes on average.


Serve the tarts warm.


  • 80 g fresh goat cheese (without crust)
  • 1 sheet puff pastry
  • 2 onions
  • 1 egg
  • 1 knob of butter
  • 2 twigs of fresh (young) thyme
  • 1 splash of red wine
  • 1 dash of raspberry vinegar
  • 1 teaspoon tagatesse sweetener
  • 1 pinch of pepper
  • 1 pinch of salt

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