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4.41 from 5 votes

Caramelized Onion Puff Pastry Tartlets with White Wine, Cheddar, & Prosciutto

These puff pastry tartlets are so easy to make and the combo of wine, caramelized onions, roasted garlic, aged cheddar and prosciutto is insanely delicious!  Elegant enough to serve at a fancy party, but easy enough for any occasion. 
Course Appetizer
Cuisine Canadian
Keyword puff pastry tartlet, puff pastry tart
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 32 tartlets
Calories 126kcal
Author Julie & Debbie


  • 2 large sliced sweet onions about 4 cups
  • 1 tbsp olive oil
  • 1 tbsp grass fed butter
  • 1 tsp salt
  • 1 cup Chardonnay by Woodbridge by Robert Mondavi Wines
  • 2 pears , diced
  • 1 large head of roasted garlic
  • 1 tbsp fresh thyme chopped
  • 1 cup aged white cheddar , cut into 1 inch squares about 1/8 of an inch thick
  • 2-3 pieces prosciutto , cooked and crumbled
  • 1 box puff pastry sheets



  • Cut the top off a head of garlic and plop it down on some tin foil or in a small oven proof baking vessel with a lid.  Drizzle some olive oil on top and sprinkle with salt.  wrap up the garlic in the foil or cover and bake at 375 degrees for about 40 mins or until the garlic is nice and browned and soft.


  • Slice the onions into thin (but not too thin) slices.  About 1/3 inch thick.  You can leave them like this or cut them in half so they aren't too long.  This is what we do.
  • Heat a skillet on medium-low and add 1 tbsp of butter to the skillet and then add the onions. Stir the onions around to get coated in the melted butter. Sprinkle a little salt on top.
  • Let the onions start to get a little browned and then add 1/8 cup of wine to the skillet and stir. Then let the onions cook until they start to brown again. Add another 1/8 cup of wine and repeat until the onions are nicely browned and caramelized.
  • After you have added the full cup of wine, you might need to turn down the heat a little so they don't get too browned. When the onions are close to done, add the diced pears, roasted garlic and thyme. Cook until the pears are slightly soft. Remove from the heat and cool slightly.


  • Unroll your puff pastry sheet and cut it into small squares.  Even though the sheet is rectangle, it should cut into 16 squares pretty easily.  For help cutting your squares, line up 4 pieces of the cheese on one edge, cut the 4 strips and then line up the cheese on the other side and cute again. We found this made it easier.
  • Place the cut sheet of pastry on a baking tray and then spread the squares out a bit. You don't have to do this, but we found the pastry will puff up better with some room in between each square.
  • Cut the rest of your cheese. You want about 1/8 inch thick square chunks of cheese so that they fit the puff pastry squares, but with some pastry showing around the cheese. Like in the first picture above. Add a generous teaspoon of onion mixture to each square and then throw in the oven to bake for 15 mins at 400 degrees.
  • While the tartlets are baking, crisp up 2 or 3 sheets of prosciutto in a skillet on medium heat. These will just take about 20 seconds on each side. Then cool them and crumble them up into small pieces. You can chop them with a knife too if that works better.
    When the tartlets come out of the oven, top them right away with the crumbled prosciutto and also with some fresh thyme.


Serving: 1tartlet | Calories: 126kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Sugar: 2g