Caramelized Onion Goat Cheese Tart (Printable)

Savory tart with caramelized onions, tangy goat cheese, and a flaky crust for a flavorful dish.

# What You Need:

→ Crust

01 - 1 sheet ready-rolled puff pastry (9-inch, approx. 8.8 oz)

→ Caramelized Onions

02 - 2 tablespoons olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 tablespoon unsalted butter
05 - 1 teaspoon granulated sugar
06 - ½ teaspoon salt
07 - 1 teaspoon fresh thyme leaves

→ Filling

08 - 5.3 oz goat cheese, crumbled
09 - 2 large eggs
10 - ½ cup heavy cream
11 - ¼ cup whole milk
12 - ¼ teaspoon freshly ground black pepper
13 - ¼ teaspoon salt

→ Garnish (optional)

14 - 1 tablespoon chopped fresh chives or parsley
15 - Freshly cracked black pepper, to taste

# Step-by-Step:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with pastry, trim excess, and prick base with a fork. Chill in refrigerator for 10 minutes.
02 - Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently, for 10 minutes until softened. Add butter, sugar, salt, and thyme, then cook, stirring occasionally, until onions turn deep golden and caramelized, approximately 20 to 25 minutes. Remove from heat and allow to cool slightly.
03 - Whisk eggs, heavy cream, whole milk, black pepper, and salt together until smooth in a mixing bowl.
04 - Evenly spread caramelized onions over chilled pastry shell. Sprinkle crumbled goat cheese atop onions.
05 - Carefully pour egg mixture over the filling, ensuring even coverage.
06 - Bake for 25 to 30 minutes until filling is set and tart is lightly golden. Remove from oven and cool for 10 minutes.
07 - Garnish with chopped fresh chives or parsley and freshly cracked black pepper if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like something from a French bistro but uses ingredients you probably already have.
  • The onions do all the work, turning sweet and jammy with almost no effort.
  • It looks stunning on the table, whether you're feeding guests or just treating yourself to something special.
02 -
  • Don't rush the onions, low and slow is the only way to get that deep caramel flavor without bitterness.
  • If the custard looks a little wobbly when you pull it out, that's perfect, it will set as it cools.
03 -
  • Use a mandoline to slice the onions paper-thin, they'll cook faster and more evenly.
  • Blind bake the crust for 10 minutes if you want extra insurance against a soggy bottom, just line it with parchment and fill it with dried beans.
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