Plums, puff pastry, mascarpone, goat cheese, balsamic, red onion, and fresh herbs make these sweet-and-savory tarts something special.
Alright, so I didn’t plan this recipe. Not even a little. It happened one random Thursday when I opened the fridge and realized I had three things nearing their “uh-oh” date: one sad puff pastry sheet, a couple of too-ripe plums, and half a tub of goat cheese from a dinner party I bailed on last weekend. The guilt? Real.
But you know what else was real? The magic that happened when I threw it all together. I had no plan—just vibes. I caramelized some red onions because I was already hungry and needed a snack, and they were the only thing in the produce drawer not judging me.
Somehow it all worked. Like really worked. The result? These Plum & Cheese Puff Pastry Tarts. A little sweet, a little tangy, a little creamy—and honestly, a little dramatic (in a good way). They made me feel like someone who actually has their life together. Which… LOL. But hey, one bite in and I didn’t care anymore.
Why You’ll Love This Plum & Cheese Puff Pastry Tarts Recipe?
Because you deserve something that feels special without draining your will to cook. These Plum & Cheese Puff Pastry Tarts are:
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Impressively pretty but secretly easy.
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Totally customizable—don’t like goat cheese? Swap it. No fresh thyme? Dried works.
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Sweet and savory, so everyone at the table is happy.
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Great for brunch, dinner parties, “I forgot I said I’d bring something” moments, or—let’s be honest—just because you’re craving pastry.
Oh, and when you drizzle them with honey and scatter fresh basil over the top? Instant main character energy.
Ingredient Notes:
Let’s break it down like you and I are grocery shopping together, trying to decide if we really need that fancy balsamic (we do).
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Puff Pastry – Store-bought. Always. Ain’t nobody laminating dough at 7PM on a Wednesday.
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Plums – Ripe is good. Overripe is better. Red or white—dealer’s choice.
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Goat Cheese / Ricotta / Cream Cheese – Use what you’ve got. Goat has bite, ricotta is soft and mellow, and cream cheese is the most accessible.
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Mascarpone – This one’s the silky glue that binds the cheese. Think: creamy, dreamy, neutral. Worth it.
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Red Onion + Thyme – The caramelized base that brings some depth. It’s not just about the sweet stuff.
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Sugar + Balsamic – A teensy pinch of sugar and a splash of vinegar does wonders for plums. That’s not just me being fancy. It actually matters.
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Egg Wash – Brushed on the pastry before baking = that bakery-style golden finish we all secretly feel proud of.
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Fresh Basil + Honey – Optional, but trust me—they tie it all together like the rug in The Big Lebowski.
How To Make Plum & Cheese Puff Pastry Tarts?
Step 1: Preheat and Prep
Set that oven to 400°F. Lay out your puff pastry and cut it into 6 even rectangles (or do 12 minis if you’re feeling snacky). Place them on a parchment-lined tray and brush with egg wash. Trust me—it’s the difference between “meh” and “oh wow.” Bake them for about 20–22 minutes until puffed and golden. They might look puffy and chaotic, but don’t stress. We’ll tame them later.
Step 2: Onion Time
In a skillet, heat the olive oil and sauté your onions until soft—around 5 minutes. Add the thyme and let it all hang out for a minute more. The smell? Chef’s kiss. Pull them out and set aside.
Step 3: Cook the Plums
Same pan, toss in butter, sliced plums, and a little sugar. Let them soften, then splash in the balsamic. It’ll bubble and sizzle and you’ll think, “Am I on Top Chef right now?” Probably not. But still, you’re doing great.
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Step 4: Mix the Cheeses
In a bowl, stir together the mascarpone and whichever cheese you chose (goat, ricotta, or cream cheese). Add a pinch of salt. Give it a taste. Try not to eat the whole bowl with a spoon.
Step 5: Assemble Like a Pro
If your puff pastries puffed up like they were trying to leave the pan, gently press down the centers. Add a dollop of cheese mix. Top with some onions. Layer the plums on top. Try to make it look rustic-chic. Or just do your best and call it “artisanal.”
Step 6: Finish Strong
Drizzle those beauties with honey and toss on some chopped basil. That’s it. Take a photo. Post it. Eat immediately.
Storage Options:
If by some miracle there are leftovers, pop them in the fridge. They’re best fresh, but you can reheat them in the oven at 350°F for 8–10 minutes. Just don’t microwave them. They’ll go from crisp to tragic in 30 seconds flat.
Variations and Substitutions:
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No plums? Try peaches, figs, or roasted grapes.
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No mascarpone? Use more of your main cheese and stir in a splash of milk to soften it up.
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Feeling spicy? Add a pinch of chili flakes or drizzle with hot honey.
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Making it a meal? Add some prosciutto or roasted chicken. Boom—dinner.
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Sweet tooth acting up? Skip onions and go fully sweet—try whipped cream cheese + cinnamon sugar plums.
What to Serve with Plum & Cheese Puff Pastry Tarts?
Honestly? A glass of wine and a vibe. But if you want options:
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Mixed greens salad with a citrus vinaigrette
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Charcuterie board alongside
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Rosé or Prosecco for bubbly brunch energy
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Iced tea with mint on a summer day
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Coffee if you’re eating these for brunch, lunch, or second breakfast
Frequently Asked Questions:
Can I make them ahead?
Kinda. You can prep the cheese, onions, and plums in advance, but assemble and bake the day-of for max flakiness.
Can I skip the onions?
Sure, but they really balance the sweet. Without them, the tart leans more dessert-y. Still delicious, just different.
Are they sweet or savory?
Both! It’s a mash-up. If you like things like fig jam with brie or apples with cheddar, this’ll be your jam.
These Plum & Cheese Puff Pastry Tarts are what I make when I want to feel like I’ve got it together—even when my kitchen looks like a tornado hit a cheese shop. They’re fun, fancy-ish, and surprisingly forgiving.
Whether you’re hosting brunch, showing off at a potluck, or just need something lovely on a Wednesday night, these little tarts will deliver. Try them. Tweak them. Make them yours. And if you do—tag me, message me, or just shout into the void, “I DID IT!”
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Plum & Cheese Puff Pastry Tarts
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion thinly sliced
- 2 sprigs fresh thyme
- 1 tablespoon unsalted butter
- 2 to 3 red or white plums pitted and thinly sliced
- 1 teaspoon granulated sugar
- 1 teaspoon balsamic vinegar
- 1 sheet frozen puff pastry thawed
- 2 tablespoons mascarpone cheese
- 2 ounces goat cheese ricotta, or cream cheese
- 3 tablespoons fresh basil finely chopped
- 1 egg beaten with 1 teaspoon water (for egg wash)
- Honey for drizzling
- Salt to taste
Instructions
Preheat the Oven:
- Set the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Puff Pastry:
- Unfold the thawed puff pastry and cut it into six even rectangles. Arrange the pieces on the prepared baking sheet. Lightly brush each tart with the prepared egg wash. Bake for 20 to 22 minutes, or until golden brown and fully puffed. Remove from the oven and allow to cool slightly.
Sauté the Onions:
- In a medium skillet over medium heat, warm the olive oil. Add the red onions and sauté until softened, approximately 3 to 5 minutes. Add fresh thyme and continue to cook for an additional minute. Remove the onions from the skillet and set aside.
Cook the Plums:
- In the same skillet, melt the butter over low heat. Add the sliced plums and sprinkle with sugar. Cook gently until the plums soften, about 2 to 3 minutes. Add the balsamic vinegar and stir to coat. Remove from heat and let cool slightly.
Prepare the Cheese Mixture:
- In a small bowl, combine mascarpone cheese with your choice of goat cheese, ricotta, or cream cheese. Season lightly with salt and stir until smooth.
Assemble the Tarts:
- If necessary, gently press down the centers of the puff pastry to create a well. Spread a layer of the cheese mixture on each tart. Top with caramelized onions, followed by the cooked plums. Drizzle each tart with a touch of honey and sprinkle with chopped basil.
Serve Immediately:
- These tarts are best served warm or at room temperature as an appetizer, brunch option, or elegant snack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
