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Home / Appetizers & Starters

Feta and Caramelized Onion Tarts

This recipe for Red Onion & Feta Tarts is like the best cheese and crackers of your life (only baked into a tart)! These delicious tarts are perfect for dinner parties, picnics or even just as a snack.

Erren Hart

|

last Updated:

03/25/2025
4.87 from 30 votes
Jump to Recipe Video
Serves: 12 tarts
Prep: 40 minutes mins
Cook: 20 minutes mins
Golden baked tarts with feta and caramelized onions topped with chopped parsley.
Golden baked tarts with feta and caramelized onions topped with chopped parsley.

Feta and Caramelized Onion Tarts piled high on a plate

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Tarts aren’t just for dessert! With this Feta & Caramelized Onion Tarts recipe, you’ll have a fabulous party-starting appetizer.

A serving dish piled high with Feta and Caramelized Onion Tarts

Savory Tarts That Will Become a Fast Favorite For Holidays, Dinner Parties or a Game Day Treat.

There’s nothing like greeting your guests with warm hors-d’oeuvres. These tarts are seriously addictive and are always the first things to go at any party or family gathering.

Why This Recipe Works

  • The creamy, salty flavor of the feta mixed with the sweetness of the onions is a perfect combination.
  • The buttery pastry crust is the perfect base making them like warm cheese and crackers.

How To Caramelize Red Onions

For this recipe, I caramelize the onions with the help of brown sugar and a little honey.  This works perfectly to get that sweet, golden, caramelization.

Homemade or Store Bought Pastry Crust

For this recipe, you can use store-bought crust if you are short on time, but I recommend using homemade because, to me, nothing tops homemade.

I’ve included my homemade crust in the recipe.  It’s a tried and true recipe that I love and know works with both savory and sweet pies and tarts.

How to Make Feta and Caramelized Onion Tarts

Start with rolling out the dough for the crust.

The dough being rolled out with a rolling pinUsing 4½ cutter, cut out twelve circles and line 12 sections of a muffin pan with the circles. The dough being cut into circles

Add the circles to a 12 section muffin pan and chill while you make the filling.The dough added to the pan Heat the oil in a lidded frying pan, add the red onions and cook over high heat for 2-3 minutes, stirring often to keep them from sticking to the pan.  Lower the heat, cover and cook for 8-10 minutes until soft.red onion cooking in pan

Add the balsamic vinegar and brown sugar.The vinegar and brown sugar added to the onions in the pan

Followed by the honey.The honey added to the onion mixture in the pan Cook for 10 minutes, stirring occasionally until the onions are caramelized.  Season to taste with salt & pepper if desired and set aside to cool. Caramelized Onions in a pan

Put the feta cheese, cream cheese, egg, and half the parsley in a food processor.The feta, egg, cream cheese and parsley in a food processsor Blitz until smooth and creamy.The feta mixture in the food processor Add the onion to the chilled tart crusts with 1 tablespoon of the onion mixture and flatten with the bottom of the spoon.The onions added to the dough on the pan

Top with the feta mixture.The feta mixture added to the onions in the pan

Bake for 20 minutes, or until the pastry is crisp and the filling is just golden brown and set Sprinkle chopped parsley and serve.The baked Feta and Caramelized Onion Tarts still in the pan

Serve warm.Feta and Caramelized Onion Tarts piled high on a plate

Enjoy every last bite.Feta and Caramelized Onion Tarts on a serving dish the top one with a bite taken out

  • When using frozen pastry or pie crust, allow thawing overnight before using. This will make the pastry pliable without becoming too soft.
  • Flour your worktop before rolling the dough. This helps to roll out smooth and prevent sticking or pulling.
  • Don’t Skip the Docking of the dough. Docking before filling will make the edges puff up and the center will stay down.

FAQs

How do you store Feta and Caramelized Onion Tarts?  Store the tarts in the refrigerator in an airtight container.  They will last up to 3 days.

Can you freeze Feta and Caramelized Onion Tarts? Feta and Caramelized Onion Tarts tart can be easily frozen. To freeze them, Wrap the tarts tightly in plastic wrap and foil or place in a freezer bag. They can be frozen for up to two months. Thaw in the refrigerator.

Feta and Caramelized Onion Tarts piled high on a plate

Recipe

Feta and Caramelized Onion Tarts

This recipe for Red Onion & Feta Tarts is like the best cheese and crackers of your life (only baked into a tart)! These delicious tarts are perfect for dinner parties, picnics or even just as a snack.
4.87 from 30 votes
Print Pin
Prep Time: 40 minutes mins
Cook Time: 20 minutes mins
Total Time: 1 hour hr
Serves 12 tarts

Ingredients

  • For the crust:
  • 1¾ cups all-purpose flour
  • ½ cup butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3-6 tablespoons ice water
  • For the filling:
  • 1 tablespoon olive oil
  • 6 medium red onions (sliced)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons light brown sugar
  • 1 tablespoon honey
  • salt and pepper (to taste)
  • 6 ounces feta cheese
  • 2 ounces cream cheese
  • 1 egg
  • 2 tablespoons fresh parsley (chopped)

Instructions

  • To make the crust, sift the flour onto some baking paper and then add it to a food processor.
  • Add the sugar, and salt and pulse a couple times to mix.
  • Add about half of the butter and pulse several times.
  • Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
  • Sprinkle the mixture with about 2 tablespoons of the ice water (leaving the cubes behind) then pulse again.
  • Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
  • You know that the mixture is ready if when you pinch some together with your fingers and it holds together. Be careful with the amount of water you add, too much and the crust will be tough.
  • Empty the crumbly dough mixture from the food processor onto a clean, dry, floured surface.
  • Form a mound with the mixture and knead briefly (just a couple of turns). Form into a ball, cover with plastic wrap and chill for at least 1 hour (although it can be up to a few days or even frozen at this point).
  • Once chilled, let the dough sit at room temperature for 10 minutes before rolling.
  • Roll out the crust on a lightly floured surface to about ¼ inch thick.  Using 4½ cutter, cut out twelve circles and line 12 sections of a muffin pan with the circles. The dough should overlap enough to be able to crimp the edges.
  • Prick the bottom of each one with a fork and chill in the pan in the fridge while you make the filling.
  • preheat the oven to 350F/175C
For the filling:
  • Heat the oil in a lidded frying pan, add the red onions and cook over high heat for 2-3 minutes, stirring often to keep them from sticking to the pan.
  • Lower the heat, cover and cook for 8-10 minutes until soft.
  • Add the vinegar. sugar, and honey and cook for 10 minutes, stirring occasionally until the onions are caramelized.  Season to taste with salt & pepper if desired and set aside to cool.
  • Put the feta cheese, cream cheese, egg, and half the parsley in a food processor and blitz until smooth.
  • Fill the chilled tart crusts with 1 tablespoon of the onion mixture and flatten with the bottom of the spoon.
  • Pour cheese mixture over the onions.
  • Bake for 20 minutes, or until the pastry is crisp and the filling is just golden brown and set Sprinkle chopped parsley and serve. These tarts are good warm or cold.
Show Nutrition Hide Nutrition

Nutrition

Calories: 244 | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 444mg | Potassium: 127mg | Fiber: 1g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1.2mg
Created by Erren Hart
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Update Notes:  This recipe was originally posted in January of 2015 but was republished in January of 2018 with new photos, a video, and step by step instructions.

4.87 from 30 votes (17 ratings without comment)

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36 responses

  1. Melissa Avatar
    Melissa
    12/02/2023

    These came out delicious and were perfect cold for a picnic. I cut down the sugar in the onions a lot, they have their own natural sugars and 4 tbsp of sweetener is a bit overkill.. salt really helped to round out the flavour of the onions too.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      12/05/2023

      Hi Melissa. I’m thrilled to hear that the Red Onion & Feta Tarts turned out delicious for you, and that they were perfect for a picnic! It’s great that you adjusted the sugar in the onions to suit your taste. You’re absolutely right about the natural sugars in onions, and it sounds like you found the right balance with the addition of salt to round out the flavor. Thank you for leaving feedback and for trying our recipe.

      Reply
  2. Anne McBride Avatar
    Anne McBride
    04/08/2023

    I used a jar of caramelised onion chutney after I realised that I didn’t have enough red onions on hand.
    The tarts turned were absolutely delicious. The combination of the sweet and savoury was perfect. I took them to a family picnic and they were gone in no time at all.
    This was such a great alternative to the usual mini quiches, etc. I will definitely be making these again and again!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      04/08/2023

      Thank you for trying the recipe and sharing your feedback with us! Using caramelized onion chutney is a great idea, and we’re glad to hear it turned out delicious. We’re delighted that it was a hit at your family picnic and that you’ll make them again. We hope you continue to enjoy our recipes in the future!

      Reply
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