Pin It I stumbled onto this tart on a rainy Saturday when I had nothing but onions, puff pastry, and a log of goat cheese that had been sitting in the fridge for a week. The kitchen smelled like butter and patience as those onions turned golden, and I remember thinking it was too simple to be impressive. But when I pulled it from the oven, the edges crisp and the filling just set, I knew I'd made something worth repeating. It's become my go-to whenever I want to look like I planned ahead, even when I absolutely didn't.
The first time I made this for friends, I served it with a cheap bottle of wine and a bag of salad greens I tossed with lemon juice. Everyone went quiet after the first bite, and someone asked if I'd trained in pastry. I hadn't, but I let them believe I was more skilled than I actually was. That tart bought me a reputation I've been coasting on ever since.
Ingredients
- Puff pastry: Store-bought works beautifully here, thaw it just until pliable but still cold so it doesn't shrink in the oven.
- Yellow onions: They have the right balance of sweetness and sharpness, slice them thin so they melt into soft ribbons.
- Butter and olive oil: Using both keeps the onions from burning while adding richness, don't skip the butter.
- Sugar: Just a teaspoon coaxes out the natural sweetness and speeds up caramelization.
- Fresh thyme: It smells like a garden in summer and cuts through the richness, dried works but fresh is worth it.
- Goat cheese: Tangy and creamy, it balances the sweetness of the onions without overpowering them.
- Eggs and cream: They bind everything into a silky custard that sets perfectly in the oven.
- Black pepper: Freshly ground adds a quiet heat that wakes up the whole tart.
Instructions
- Prepare the crust:
- Roll out your pastry into a tart pan, press it gently into the corners, and prick the base all over with a fork to prevent puffing. Pop it in the fridge while you work on the onions, cold pastry bakes up flakier.
- Caramelize the onions:
- Heat olive oil in a large skillet, add the sliced onions, and stir them often until they soften and start to turn golden. Add butter, sugar, salt, and thyme, then lower the heat and let them cook slowly until they're deep amber and sweet, this takes patience but it's worth every minute.
- Make the custard:
- Whisk together eggs, cream, milk, pepper, and salt until smooth and silky. This is what turns the tart from good to unforgettable.
- Assemble the tart:
- Spread the cooled onions evenly over the chilled crust, scatter the goat cheese on top, then gently pour the custard over everything. Make sure it settles into all the gaps.
- Bake until golden:
- Slide the tart into a hot oven and bake until the filling is just set and the edges are golden brown. Let it cool for a few minutes before slicing, it needs time to firm up.
Pin It There was an afternoon when I made this tart and ate half of it standing at the counter, still warm, with my hands. No one was home, and I didn't bother with a plate. It tasted like a small luxury I didn't have to share, and I realized that cooking something this good for yourself is its own kind of kindness.
Flavor Variations
A splash of balsamic vinegar in the last few minutes of cooking the onions adds a dark, tangy edge that makes the whole tart taste more complex. You can swap the goat cheese for crumbled feta if you want something saltier, or even blue cheese if you're feeling bold. I've also stirred in a handful of sautéed mushrooms with the onions, and it turned the tart earthy and rich.
Serving Suggestions
This tart is perfect warm or at room temperature, which makes it ideal for brunch or a picnic. I like to serve it with a simple green salad dressed in lemon and olive oil, something bright to cut through the richness. A chilled glass of Sauvignon Blanc or a crisp cider pairs beautifully, but honestly, it's just as good with sparkling water and good company.
Storage and Make-Ahead Tips
You can caramelize the onions a day or two ahead and keep them in the fridge, which cuts down on day-of work and makes the whole process feel easier. The baked tart keeps well covered in the fridge for up to three days, just reheat slices gently in the oven to bring back the crispness. I've even frozen individual slices and reheated them straight from frozen, and they still tasted like I'd just made them.
- Let the tart cool completely before wrapping it tightly in foil or plastic.
- Reheat in a 180°C (350°F) oven for 10 minutes to restore the flaky crust.
- Don't microwave it, the pastry will turn soggy and sad.
Pin It This tart has a way of making ordinary days feel a little more special, and I hope it does the same for you. Slice it thick, share it generously, and don't be surprised if people ask you to make it again.
Recipe FAQs
- → How do you achieve perfectly caramelized onions?
Cook sliced onions over medium heat with olive oil and butter, adding a pinch of sugar and salt. Stir occasionally for 20-25 minutes until deep golden and sweetened.
- → Can I use other cheeses instead of goat cheese?
Yes, feta or blue cheese are excellent alternatives that provide unique flavor profiles while maintaining the tart's creamy texture.
- → Is it better to use store-bought or homemade pastry?
Both work well; store-bought puff pastry saves time, while homemade shortcrust offers a richer, buttery base. Chill the pastry before baking for best results.
- → What is the best way to serve this tart?
Serve warm or at room temperature, garnished with fresh chives or parsley. It pairs wonderfully with a crisp green salad and white wine like Sauvignon Blanc.
- → Can I prepare the tart in advance?
Yes, caramelize onions and prepare filling ahead. Assemble the tart before baking and refrigerate; bake when ready to serve for fresh results.