Garlic, Onion & Cheese Tarts

Cindy Berry


This is a great appetizer! Drizzling creme fraishe over the individual tarts looks nice too. I don't use creme fraishe because I love garlic, onion and cheese flavors and think the creme fraishe cuts those flavors. The guyere cheese is wonderful, a little more pricey than swiss cheese but well worth it. Very decadent! Enjoy!


★★★★★ 1 vote

makes 12
35 Min
30 Min


  • 2 bunch
  • 2
  • 1 c
    swiss or guyere cheese
  • ·
    salt and pepper to taste
  • 1
    pie crust
  • 3 Tbsp
  • ·
    creme fraiche (if want)

How to Make Garlic, Onion & Cheese Tarts


  1. Prepare your pie crust recipe and refrigerate while making rest of recipe.
  2. Take all the cloves of garlic from 2 heads and peel.
    If you have a garlic peeler that is fine, but I used a knife and smashed them a bit because you want them in chunks or pieces.
  3. Peel and slice up 2 medium onions.
  4. In a saute' pan (frying pan) add 3 T of butter, garlic and onions. Salt and pepper to taste. Saute' until really well carmelized on a low heat. Don't want to burn. About 20 min. Turn off heat.
  5. While garlic and onion are carmelizing, roll out your pie crust. Cut it into 4 x 4 squares. Your going to need 12 of them.
  6. To the carmelized garlic and onions add 1 cup of swiss cheese and mix well.
  7. To each 4 x 4 square of pie crust you are going to put a heaping spoon of the carmelized garlic and onion mix. Cut the corners of the square and pin wheel around the garlic and onion mix. Place on a cookie sheet.
  8. Bake at 350 for approximately 30 min. until pie crust turns a golden brown.

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