A white plate with stacked pastries each topped with a black pickled walnut slice

Recipe: Pickled walnut and caramelised onion tarts

A quick and easy dish for entertaining, these rustic mini tarts showcase the beautiful pattern inside sliced pickled walnuts.

Makes 32 mini tarts.


  • 2 sheets of frozen puff pastry (we prefer butter puff pastry)
  • 1 small brown onion, sliced
  • Around 2 tablespoons pickled walnut liquid from the jar
  • Around 2 tablespoons milk
  • Parmesan cheese, grated
  • Around 6 pickled walnuts, sliced


Pre-heat the oven to 180 degrees Celcius.

Saute onion in a pan with a little oil or butter on low heat until softened, then add pickled walnut liquid a little at a time until the onion is nicely caramelised and sticky (but not wet or saucy).

Cut the puff pastry sheets into quarters lengthways, and then crossways to make 16 small squares from each sheet. Brush each with milk, and fold over the edges of each pastry square by about 5mm to make a tart border. Brush the border with milk as well, and transfer to baking trays.

Place a small amount of onion in the centre of each tart, top with a sprinkle of parmesan and one slice of pickled walnut each.

Bake for 15 minutes or until pastry is puffed and golden.

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