Cheesy Caramelised Onion Tarts - GUEST CHEF - Kelsi Boocock

Cheesy Caramelised Onion Tarts

Prep 10 mins | Bake 15 mins | Makes 12


And with that, our Happy Holidays are coming to an end. Let's finish them off with these easy peasy crowd pleasing Cheesy Caramelised Onion Tarts. Featuring this month’s guest chef - Kelsi Boocock from Healthy Kelsi.

After eating a little too laissez-faire though her uni years, Kelsi realised the impact her food choices were having on her health, and decided to go plant-based. Flash forward three years, and she’s developed a huge Instagram following, published a successful cookbook, created a plant-based recipe app, and is well on her way to penning book number two. When I spotted her a year or so back, I knew I had to get her on with us!

I asked Kelsi if she could create a simple yet standout recipe to share with friends and family over the holidays, and these sure fit the bill. Creamy cashew cheese, maple caramelised onions, all encased in a light puff pastry case. They don’t take much effort to make, but look super glam, and taste incredible. Serve them on a platter with a crunchy green salad alongside, and you’ve got an easy al fresco lunch.

Print off the recipe card up top, give them a try this week, and let me know what you think! I hope you love them as much as I do.


3 sheets vegan puff pastry

fresh thyme

Caramelised Onions

1 red onion, thinly sliced

2 tbsp maple syrup

1 tbsp balsamic vinegar

Cashew Cheese

½ c cashews, soaked overnight or in boiling water for 5-10 mins

¾ c water

¼ c nutritional yeast

juice of ½ lemon

1 tsp salt

1 tsp garlic powder

½ tsp turmeric


  1. Preheat the oven to 180°c fan bake.
  2. Heat a little olive oil in a large pan on low, then add the onions, maple, and balsamic. Sauté stirring regularly for 5-10 minutes until soft and caramelised.
  3. Blend the cheese ingredients in a small blender for 1 minute until super smooth with no cashew lumps.
  4. Cut each pastry sheet into four squares, place them into a 12-hole medium muffin tin, then fold over the edges to create a case. Spoon the cheese into the cases (around 3 tablespoons each), then top with a spoonful of onions. Bake for 15 minutes until golden and puffy.
  5. Remove, top with fresh thyme, then serve immediately with a big crunchy green salad. Will freeze for up to 2 months (defrost on the bench, then reheat gently in the oven for 10 minutes).


  • Gluten free: Choose a gluten free pastry.
  • Nut free: Make the cheese with hemp or sunflower seeds (or a 50:50 blend of both) instead of cashews.
  • Sugar free: Skip the maple syrup and caramelise the onions in just balsamic and oil instead (they still go slightly sweet anyway). If you like you can add a tablespoon or two of date paste after caramelising.
  • Oil free: Sauté the onions in water instead of oil.
  • Weight Loss: Serve one tart with a large crunchy green salad.

If you try this recipe, do let me know! Leave me a comment below, or share a photo on Instagram and tag me @begoodorganics - I can't wait to see how you get on.

Complete and Continue