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Goat Cheese & Onion Pastries

 Goat Cheese & Onion Pastries
A flaky, puff pastry crust holds sweet caramelized onions and creamy goat cheese for an easy—yet upscale—recipe that's a "must" on all of our entertaining menus.—Heidi Ellis, Monument, Colorado
12 ServingsPrep: 30 min. Bake: 20 min.


  • 6 bacon strips, chopped
  • 2 large onions, finely chopped
  • 3 shallots, thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 cup white wine
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg white, beaten
  • 1 log (4 ounces) fresh goat cheese, cut into 12 slices


  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 2 teaspoons
  • drippings. Add the onions, shallots and sugar to the pan; cook and
  • stir over medium heat for 15-20 minutes or until golden brown.
  • Add wine, stirring to loosen browned bits from pan. Stir in the
  • thyme, garlic and pepper. Cook, uncovered, for 2-3 minutes or until
  • liquid is evaporated. Stir in bacon; set aside.
  • On a lightly floured surface, unfold puff pastry. Cut into three
  • 9-in. x 3-in. rectangles. Transfer to a parchment paper-lined baking
  • pan. Brush dough with egg white; top with onion mixture and goat

2 of 2

Goat Cheese & Onion Pastries (continued)

Directions (continued)

  • cheese.
  • Bake at 400° for 16-20 minutes or until golden brown. Cut each
  • rectangle into four appetizers. Yield: 1 dozen.
Nutritional Facts: 1 appetizer equals 168 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 186 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.