Onion Tart with Puff Pastry and Boursin

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This puff pastry onion tart features sweet red onions, creamy Boursin cheese, fresh thyme and a tangy balsamic drizzle. An easy, savory appetizer!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Side Dish

Cuisine: American, French

Keyword: onion tart, onion tart with puff pastry, puff pastry onion tart

Servings: servings

Calories: 363kcal

Prepare the puff pastry. Preheat the oven to 400°F. Unfold the puff pastry on a floured surface and lightly roll it out with a rolling pin. Then transfer to a parchment lined baking sheet.
Score the edges. Using a sharp knife, lightly score a border about ½ inch from the edges, being careful not to cut all the way through the pastry.
Spread the cheese. Spread the softened Boursin evenly inside the scored border, leaving the edges uncovered.
Add the onions. Arrange the thinly sliced red onions over the cheese, slightly overlapping them.
Season the tart. Brush the onions lightly with olive oil and sprinkle with fresh thyme and grated Parmesan.
Brush the edges. Brush the exposed pastry border with beaten egg.
Bake. Bake for approximately 20–25 minutes, or until the pastry is puffed and golden brown and the onions are tender.
Garnish and serve. Let the tart rest for a few minutes before slicing. Finish with a drizzle of aged balsamic and fresh thyme. Cut the pastry into squares and serve.

Keep the Puff Pastry Cold: Keep the thawed pastry cold for the flakiest, golden crust.
Soften the Boursin: Let the cheese sit at room temperature for 30–60 minutes for easier spreading.
Slice the Onions Thinly: Use a mandoline to slice the onions about ⅛ inch thick so they soften evenly.
Storage and Reheating: Refrigerate cooled leftovers in an airtight, paper towel-lined container for up to 3 days. Reheat on a baking sheet at 325°F until warmed through and crisp.