Caramelized Onion Goat Cheese Tart (Printable)

Flaky tart combining sweet caramelized onions with tangy goat cheese for a rich, savory dish.

# What you need:

→ Crust

01 - 1 sheet ready-rolled puff pastry (approximately 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 - 1/2 teaspoon salt
07 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

→ Filling

08 - 5.3 oz goat cheese, crumbled
09 - 2 large eggs
10 - 1/2 cup heavy cream
11 - 1/4 cup whole milk
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon salt

→ Garnish (optional)

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

# How to make it:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with the pastry sheet, trim excess, and prick the base with a fork. Chill 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. Continue cooking, stirring occasionally, until onions are deeply golden and caramelized, about 20 to 25 minutes. Remove from heat and let cool slightly.
03 - In a bowl, whisk together eggs, heavy cream, whole milk, black pepper, and salt until fully combined and smooth.
04 - Spread the caramelized onions evenly over the chilled tart crust. Sprinkle crumbled goat cheese over the onions.
05 - Gently pour the egg mixture over the filling, ensuring even coverage. Bake for 25 to 30 minutes or until the tart is set and lightly golden. Remove from oven and cool for 10 minutes before slicing.
06 - Sprinkle with fresh chives or parsley and additional cracked black pepper if desired. Serve warm or at room temperature.

# Helpful Hints:

01 -
  • The onions cook down into something so sweet and jammy, you'll forget they started as sharp and pungent.
  • It looks impressive on the table but most of the work is just stirring a pan and letting the oven do its thing.
  • You can serve it warm for brunch or at room temperature for a picnic, and it tastes just as good either way.
02 -
  • Don't skip chilling the crust, it prevents shrinkage and keeps the edges crisp instead of soggy.
  • Caramelizing onions takes longer than you think, if they're not deeply golden and sweet, give them another ten minutes.
  • Let the tart rest before cutting or the custard will run and you'll lose that clean slice.
03 -
  • Use a wide skillet for the onions so they cook evenly and caramelize instead of steaming in their own moisture.
  • Blind bake the crust for 10 minutes if you want an extra-crispy bottom, just line it with parchment and pie weights first.
  • Taste the custard before pouring, it should be well-seasoned because the flavors mellow as it bakes.
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