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Red Wine Caramelised Onions & Goats’ Cheese Tartlets

Foodie Sam Linsell of @drizzleanddip fame has created an enticing caramelised onion and goats’ cheese tart that melds beautifully with an easy drinking KWV Classic Collection Sauvignon Blanc. It is elegant and refreshing with passion fruit, lime and guava bursting from your glass supported by hints of asparagus on the palate.


3 onions thinly sliced

3 Tbsp of olive oil

1 cup (250ml) of red wine

3 Tbsp of brown sugar

3 – 4 sprigs of fresh thyme leaves removed and a few extra for garnishing each tart

Salt and black pepper

2 sheets of puff pastry 23c x 23cm (Sam uses 1 pack of Woolworths all butter puff)

100 - 200g goats’ cheese (depending on what size tarts you make)


Preheat the oven to 180°C

Heat the oil in a pan and fry the onions over a low heat until softened but not browned for about 15 minutes. Add ½ the red wine and deglaze the pan, allowing all the liquid to cook off. Add the sugar, thyme, salt and pepper and cook for 5 more minutes. Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off.

Place your puff pastry sheets on a floured surface and cut out the circles to the desired size. You could also leave the pastry whole or cut into 4 x squares. This way you better optimise the pastry sheet with no wastage through offcuts.

Score the inside of the pastry with a small cookie cutter or a knife ¾ of the way through, but don’t cut all the way through, to make a small rim and place on a lined baking sheet. Bake in the oven for 10 minutes.

Remove from the oven and press down on the inner circle/square piece so that it drops down, it should come away where you have scored it, and fill each pastry case with the caramelised onion.

Top with the goats’ cheese (you can either crumble this or cut into discs), scatter over fresh thyme leaves and return to the oven to bake for a further 20 minutes until golden.

Serve warm or cold on their own or with a salad.

Chef’s Tip

There is enough onion to make either 2 x large square tarts using the 2 x 250g puff pastry or 8 smaller square tarts (each square cut into 4). This way there is no pastry wastage. Or you can make 18 smaller tartlets but there will be some extra pastry that is trimmed off (you will only use 100g goats’ cheese if you are making smaller tarts)

This recipe can also make one larger tart, or be made into smaller canape sizes for a party.


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