Caramelized Onion, Goat Cheese, Pesto Tartlets

These charming savory tartlets are impressive hors d’oeuvres for the holiday get-together. No one will guess how simple they are to make.


  •  1 package frozen phyllo tartlet shells (15 shells)
  •  1 tbsp salted butter
  •  1 tbsp olive oil
  •  2 large onions, thinly sliced (about 4 cups)
  •  kosher salt and freshly ground black pepper
  •  5 oz goat cheese
  •  2 tbsp heavy cream
  •  ¼ cup Armanino Basil Pesto, thawed, divided


  1. Preheat oven to 350°F. Place fillo shells on rimmed baking sheet and bake for 3- 5 minutes, or until shells are crisped. Set aside to cool.
  2. Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add onions, cover and cook over medium heat, stirring, until softened, about 10 minutes. Reduce heat to medium-low. Season with salt and pepper and cook, stirring occasionally, until onions are caramelized and very soft, 40-50 minutes.
  3. Stir in goat cheese and heavy cream, gently heat until well mixed. Divide mixture across the tart shells. Top each with a dollop of Armanino pesto. Enjoy warm or at room temperature.
5 servings
Prep Time
10 minutes
Cook Time
1 hour

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