Onion Tarts

Pastry Party Food:

Everyone loves a pastry tart, especially in the form of savoury party food.

There’s something timeless about that golden, buttery shell.

It’s comforting and like any party pie, is always a hit from kids to adults, catering for a casual get-together or plating miniature versions for a cocktail party.

And when it comes to appetisers, a pastry tart is a winner every time.

Take onion tarts, for instance. They’re so simple to make and pack a surprising depth of flavour.

While raw onions can be a bit divisive- sharp, assertive, and not for everyone, once they’re cooked down, they become something entirely different.

Soft, sweet, and mellow, they’re the heart of a great savoury party food.

But a few thoughtful touches can turn your everyday tart into a standout canapé.

I like adding a swirl of whipped goat cheese…light, tangy, and so creamy it melts into the pastry like a dream.

A sprinkle of toasted sesame seeds adds a little nuttiness.

And then, just a drizzle of raspberry balsamic… that sweet-tart hit brings it all together with a little more elegance.

What was once a humble, everyday onion tart, is now something stylish, elevated, and absolutely party-worthy.

It’s a perfect little bite, rich and flakey, sweet and tangy, soft and crisp all at once.

This is the kind of pastry appetiser that disappears fast, so you should always make a few extra.

It does not matter the occasion you’re hosting, this savoury party food will fit right in.

Just goes to show, it doesn’t take much to take something familiar and make it feel special.

All savoury party food should include at least one tart!

Onion Tarts

(Serves 12 Prep 30 Mins)

You Will Need:

Puff Pastry: This pastry is light, flakey & made from layers of dough and butter, perfect for creating elegant canapés, tartlets, and savoury bites. Available in frozen sheets or refrigerated rolls, it puffs beautifully when baked, making it ideal for bite-sized appetiser (or canape) bases.

Red Onion: Mild and sweet when cooked, sharp and crisp when raw. Thinly sliced or caramelised, red onion adds colour, crunch, and a subtle bite to dishes. It’s especially tasty in tarts, dips, or pickled for colourful garnishes.

Persian Feta: Persian feta is a creamy, feta cheese typically marinated in oil and herbs. It’s less salty and more spreadable than traditional feta, making it ideal for dips, smearing on pastry bases, or dolloping onto roasted vegetables.

Goat Cheese: Soft, tangy cheese with a creamy texture that pairs beautifully with sweet or earthy flavours (like onion). Use it whipped, crumbled, or piped onto puff pastry, crostini, or roasted veg to elevate a dish.

Greek Yoghurt: Thick and creamy with a pleasant tang, Greek yoghurt works as a light base for dips, sauces, or spreads. It balances richer cheeses like goat cheese and can be flavoured with herbs, garlic, or citrus zest for a bright touch. It helps to ‘loosen up’ the goat cheese, making it smooth & creamy.

Olive Oil: Extra virgin olive oil adds richness, depth, and a fruity finish to marinades, drizzles, or roasted components. But more than that, it also acts as a binder, in dips or a finishing flourish over warm appetisers.

Fresh Garlic Cloves: Although pungent when raw, garlic is mellow and sweet when roasted or sautéed. Garlic enhances flavour complexity. Alot of people don’t enjoy garlic, but you can easily tailor it & it really adds a nice depth to recipes. This recipe calls for just a little. 😉

Parsley: Fresh and herbaceous, parsley adds a clean, green note and visual freshness. No need to chop it, just add it to the processor, it brightens creamy ingredients or acts as a finishing garnish on savoury bites. I use flat-leaf parsley but curly-leaf parsley is fine too.

Dill: Fragrant and slightly sweet with a hint of anise, dill pairs well with cheese, yoghurt, and vegetables. Use it fresh in creamy mixtures or chopped finely over appetisers for a pop of flavour. I love it as you have probably worked out by now. Leave it out if you don’t.

Black Sesame Seeds: Tiny, nutty, and visually striking, black sesame seeds offer subtle crunch and contrast. Sprinkle them on puff pastry or finished bites for texture and an elegant finish.

Raspberry Balsamic: A fruity, tangy vinegar reduction combining sweet raspberries with aged balsamic. Drizzle sparingly over cheese, puff pastry, or even grilled vegetables to add acidity and a hint of sweetness.

Instructions:

Preheat your oven to 200°C (180°C fan-forced).

Prepare your puff pastry:
Unroll or unfold your puff pastry sheet on a lightly floured surface or a sheet of baking paper or just the plastic sheet separating the pastry sheets. Using a 6.5cm flower-shaped cookie cutter, carefully cut out 12 pastry flowers. If the pastry becomes too soft or sticky, pop it into the fridge for a few minutes to firm up before cutting. Set the cutouts aside on a tray lined with baking paper while you prep the rest.

Slice the onions:
Peel the red onions and slice them into even ½ cm thick rounds. Uniform thickness helps them cook evenly & is preferrable for aesthetics. Choose the inner rings from each slice so that each round sits neatly in the centre of your pastry flower without covering the petals. Discard or reserve the wider outer rings for another recipe.

Make the herbed goat cheese filling:
In a mini food processor, combine:

• Goat cheese
• Greek yoghurt
• Olive oil
• A handful of fresh parsley
• A few sprigs of fresh dill
• garlic cloves, peeled

Blend everything until smooth and creamy. Taste and adjust the seasoning if needed. This mixture should be pipeable but thick enough to hold its shape.

Prepare your baking tray: Line a large baking tray with baking paper to prevent sticking and for easy cleanup.

Assemble the base layers: Using a teaspoon, place 12 small puddles of raspberry balsamic vinegar onto the lined tray, leaving enough space between each for your pastry flowers to expand while baking.

Add the onion: Place one onion slice on top of each balsamic puddle, pressing down gently so it stays centred. You don’t need to pre-cook the onion.

Add Persian feta: Crumble about 1 teaspoon of Persian feta over each onion slice. The feta will melt slightly during baking and create an added richness for the pastry.

Top with puff pastry flowers: Carefully place one puff pastry flower over each stack, centring it so that the cheese and onion sit directly underneath. Press down just slightly to seal, but avoid flattening the pastry.

Brush with melted butter: Lightly brush the top of each pastry flower with melted butter, this helps them crisp up & develop a golden finish.

Bake: In your preheated oven, bake for approximately 18 minutes, or until the pastry is puffed and golden brown. Keep an eye on them near the end, oven temps can vary, and you want a deep golden edge but not over-baked.

Cool slightly: Once baked, remove the tray from the oven and let the pastries cool for 5–10 minutes. They should still be warm but not too hot to handle.

Pipe the goat cheese: Transfer your herbed goat cheese mixture into a piping bag fitted with a decorative tip. Pipe a generous swirl into the centre of each flower, filling the space where the onion and feta were hidden beneath the pastry. For value for money, you can purchase piping kits here, otherwise I have used a 1M tip.

Garnish and finish: Sprinkle each tart with a pinch of black sesame seeds for texture and contrast.
Then, drizzle a little more raspberry balsamic around the goat cheese centre, it adds a touch of gloss and a burst of sweet-tangy flavour.

Serve & Enjoy!

Helpful Hints:

• Keep an eye on the tarts from the 15 minute mark. Ovens vary but you are looking for golden pastry not burnt. You may even require a couple of minutes more.

• If you can’t find Raspberry Balsamic for this savoury party food, you can substitute it with standard balsamic.

• If goat cheese is not your thing, substitute with whipped feta or a herbed Boursin.

• It’s pretty simple to enhance a tart to make look a little more stylish. If you are short on time you could purchase ready-made tarts and give them a lift with a creamy topping or garnish. It doesn’t get much simpler than that.

Onion Tarts

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 2 sheets Puff Pastry
• 2 Medium Red Onions
• 100g Persian Feta
• 20g Melted butter
• 80g Goat Cheese
• 1 Tbsp Greek yoghurt
• 1 Tbsp Olive oil
• 2 Garlic Cloves
• 1 Tbsp Fresh Parsley
• 1 Tbsp Fresh Dill
• 1 Tbsp Black Sesame Seeds
• 1/4 cup Raspberry Balsamic

Method

1. Preheat your oven to 200 C (180°C fan-forced).
2. Using a 6.5cm flower-shaped cookie cutter, cut out 12 pastry flowers from the puff pastry sheet.
3. Peel and slice the red onions into even ½ cm thick rounds. Try to keep each slice uniform in size. Discard the outer rings so each round fits neatly in the centre of your pastry flowers without overlapping the petals.
4. In a mini food processor, combine the goat cheese, Greek yoghurt, olive oil, parsley, dill, and garlic. Blend until smooth and creamy.
5. Line a baking tray with baking paper.
6. Spoon 1 teaspoon of raspberry balsamic onto the paper in 12 separate spots, spaced far enough apart to fit your pastry flowers without touching each other.
7. Place an onion slice directly over each balsamic puddle.
8. Crumble 1 teaspoon of Persian feta over the top of each onion slice.
9. Gently position a pastry flower over each stack, ensuring the cheese and onion are centred underneath.
10. Brush each pastry flower with melted butter.
11. Bake for approximately 18 minutes, or until puffed and golden brown.
12. Remove from the oven and allow to cool slightly.
13. Fill a piping bag fitted with a star piping tip and pipe the herbed goat cheese mixture into the centre of each pastry flower.
14. Garnish with a sprinkle of black sesame seeds.
15. Finish with a light drizzle of raspberry balsamic around the piped cheese.

Serve & Enjoy!

Try this savoury party food…

Wine Pairing Suggestions:

Sauvignon Blanc (New Zealand or Loire Valley): Sauvignon Blanc pairs with so many ingredients. Its bright acidity and herbal undertones echo the dill and parsley, while cutting through the richness of the goat cheese and puff pastry. Chill lightly—don’t over-chill or you’ll mute those gorgeous aromas.

Dry Rosé (Provence or a quality Australian rosé): Rosé is a crowd-pleaser, it is light and offers a crisp, refreshing backdrop to both the raspberry balsamic and the creamy cheese.

Pinot Noir (Light-bodied, cool climate): The earthiness of Pinot Noir plays beautifully with the roasted onion and Persian feta, while the subtle fruit notes harmonise with the raspberry balsamic. Best served slightly chilled.

Vermentino (Italian or Australian): Crisp, citrusy, and slightly saline, Vermentino balances the richness of the cheese and olive oil while highlighting the herbs. Its gentle minerality & notes of lemon zest & almond make this beauty perfect for a sunny brunch or elegant garden party.

Sparkling Wine (Brut Cava, Prosecco, or Champagne): The bubbles act as a palate cleanser, refreshing the taste buds after each creamy, flakey bite. Sparkling wines pair effortlessly with the festive, floral look of this pastry appetiser! Take your pick, I am a fan of Prosecco right now. What’s your flavour?