Flaky puff pastry tartlets filled with sweet caramelised onions, salty feta, and thyme. These easy appetisers use store-bought puff pastry and work perfectly for parties and festive spreads.
I love appetisers that look elegant but demand very little effort—and these Caramelised Onion Feta Puff Tartlets tick every box. Flaky puff pastry forms crisp little cups, which I fill with sweet, jammy caramelised onions, salty feta, and fragrant thyme. The result feels indulgent, balanced, and perfect for entertaining.
I rely on store-bought puff pastry sheets for this recipe but you can choose to make your own recipe too. The store bought ones makes these tartlets ideal for parties, festive spreads, or last-minute guests. By blind baking the pastry first, you can ensure crisp bases every single time—no soggy bottoms here.
These tartlets work beautifully as cocktail snacks, brunch nibbles, or as part of a cheese and mezze board.
Make-Ahead Tips
- Prepare the caramelised onions up to a week in advance and refrigerate them
- Blind bake the pastry shells a few hours ahead and assemble just before baking
- Reheat leftovers in an oven or air fryer to restore crispness
Tips for the Best Puff Pastry Tartlets
- Avoid overfilling to keep the pastry flaky
- Aways blind bake for crisp bases
- Use good-quality feta for the best flavour
- Serve them warm for maximum texture
Storing Instructions
Store leftover caramelised onion feta puff tartlets in an airtight container in the refrigerator for up to 2 days. The pastry softens slightly over time, so I always reheat them before serving.
To reheat, place the tartlets in a preheated oven at 180°C for 6–8 minutes or warm them in an air fryer for 3–4 minutes until crisp again. Avoid reheating in the microwave, as it makes the puff pastry soggy.
For best texture and flavour, serve these tartlets fresh or on the same day they are baked.
Like this recipe? Here are some more filling ideas for these tartlets –
Caramelised Onion & Feta Puff Tartlets
Course: AppetizersDifficulty: Easy16
servings15
minutes20
minutesIngredients
4 Store-bought puff pastry sheets, thawed
12 tsp Caramelised onions, made using this recipe
2 tbsp Feta cheese, crumbled
1 tsp Fresh or dried thyme
Spray of oil (for greasing)
Directions
- Prepare the pastry
- Preheat the oven to 190°C (375°F) and lightly grease a muffin pan. Roll out the puff pastry and cut it into squares large enough to line each cavity. Then gently press the pastry into the muffin moulds, shaping neat cups.
- Blind bake the pastry
- Prick the base lightly with a fork and bake the pastry for 8–10 minutes, until it begins to puff and turn pale golden. This step keeps the pastry crisp after filling.
- Fill the Tartlets
- Remove the tray from the oven and gently press down the centres if needed. Spoon a small amount of caramelised onion into each pastry cup. Then scatter crumbled feta over the top and finish with a pinch of thyme.
- Bake Again
- Return the tray to the oven and bake for another 10–12 minutes, until the pastry turns deeply golden and the feta softens slightly.
- Serve Warm
- Serve the tartlets warm, straight from the oven. You can also finish them with extra thyme or a light drizzle of honey for a sweet-savoury contrast, optional.
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