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A close up of an onion confit tartlet on a wood board with a sprig of thyme.


A savory wine infused onion confit nestled in a puff pastry with a dollop of vegan ricotta and fresh thyme. The perfect appetizer for a party.
5 from 2 votes
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 36 tarts
Calories: 113kcal
Author: Linda & Alex


  • 3 large sweet or Vidalia onions thinly sliced
  • 1 Cup Bordeaux (or any other dry red wine)
  • ¼ cup sugar
  • 1 teaspoon ground sea salt
  • 2 sheets vegan puff pastry dough we use Pepperidge Farm
  • 1 cup Kite Hill Ricotta or your favorite brand
  • 1 small bunch fresh thyme


  • Heat the olive oil in a large skillet on medium heat. When the oil is hot, add the onions and stir to spread out in the pan. Cook for approximately 10 minutes, or until translucent. Stir frequently. Turn the heat down to low and cook for another 15 minutes, or until nicely caramelized. Increase the heat medium ad add the wine, sugar, and salt. Stir well. Cook for approximately 20 to 30 minutes, or until the wine has dissolved and the onions are a deep purple. For the best flavor, allow the onion confit to set overnight in the fridge.
  • Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
  • Use a 2-inch (5 cm) round cookie cutter to cut out circles of pastry dough and prick them with a fork about four times. Add a mound of the onion confit to the center of each circle, top with a dollop of the ricotta and sprinkle with a sprig of thyme. Bake for 15 minutes, or until the pastry is puffy and golden brown.
  • Enjoy!


The Nutrition Facts are an estimate only.


Calories: 113kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 125mg | Potassium: 49mg | Fiber: 0g | Sugar: 3g | Vitamin C: 1.4mg | Calcium: 11mg | Iron: 0.5mg
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