Save I made this tart on a Sunday morning when I had nothing planned and four onions sitting in a basket. The kitchen filled with that slow, sweet smell of butter and time, and I realized I hadn't checked my phone in over an hour. By the time the tart came out of the oven, golden and puffed at the edges, I'd invited two neighbors over without thinking twice. It's that kind of dish—it makes you want to share it.
The first time I served this, I worried the goat cheese would be too strong for my friend who claims she doesn't like anything tangy. She ate two slices and asked for the recipe before she left. There's something about the way the cheese melts into the custard that softens its edge, turning sharp into creamy. I've made it for brunches, picnics, and once as dinner when I was too tired to think but still wanted something that felt like care.
Ingredients
- Puff pastry: The store-bought kind works beautifully here, thaw it just enough to unroll without cracking.
- Yellow onions: They caramelize slower than red but develop a deeper sweetness, slice them as thin as you can manage.
- 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 sugars and speeds up the caramelization.
- Fresh thyme: It cuts through the sweetness with a hint of earthiness, dried works but fresh is worth it.
- Goat cheese: Crumble it unevenly so you get pockets of tang throughout the tart.
- Eggs and cream: This creates a silky custard that holds everything together without feeling heavy.
- Black pepper: Freshly ground makes a difference, it adds a quiet heat that balances the sweet onions.
Instructions
- Prepare the crust:
- Press the pastry into your tart pan, letting it drape naturally into the corners, then trim the overhang and prick the bottom all over with a fork to keep it from puffing. Chill it while you start the onions.
- Caramelize the onions:
- Heat the oil in a wide skillet, add the onions and let them cook slowly, stirring every few minutes until they soften and start to turn golden. Stir in the butter, sugar, salt, and thyme, then lower the heat and let them cook until they're deep amber and sweet, this takes patience but the smell alone is worth it.
- Make the custard:
- Whisk the eggs, cream, milk, pepper, and salt together until smooth and pale. It should pour easily and coat the back of a spoon.
- Assemble the tart:
- Spread the cooled onions over the chilled pastry, scatter the goat cheese on top, then pour the custard gently over everything. It should come just below the rim of the crust.
- Bake until golden:
- Slide the tart into the hot oven and bake until the filling is set in the center and the pastry edges are puffed and golden. Let it cool for at least ten minutes before slicing, it firms up as it rests.
Save I brought this tart to a potluck once and watched people come back for seconds without saying much, just nodding. One person told me later it reminded her of a bistro in Paris she used to visit on Thursdays. I'd never been, but I liked that the tart carried that feeling anyway.
Variations You Might Try
A splash of balsamic vinegar in the last few minutes of cooking the onions adds a glossy, tangy depth. I've also swapped the goat cheese for crumbled feta when I wanted something saltier, or blue cheese when I was feeling bold. If you like a bit of crunch, scatter toasted walnuts or pine nuts over the top before baking.
Serving Suggestions
This tart is perfect warm or at room temperature, which makes it easy to serve whenever. I like it with a simple green salad dressed in lemon and olive oil, or alongside roasted vegetables if I'm making it the main event. A crisp white wine, like Sauvignon Blanc or a dry Riesling, cuts through the richness beautifully.
Storage and Make Ahead Notes
You can caramelize the onions a day or two ahead and keep them covered in the fridge, which makes the final assembly feel effortless. The baked tart keeps well for up to three days, covered, and I've reheated slices gently in a low oven to crisp the pastry again. It also freezes surprisingly well, wrapped tightly, for up to a month.
- Let the tart cool completely before wrapping if you plan to freeze it.
- Reheat frozen slices straight from the freezer at 180°C (350°F) for about 15 minutes.
- Fresh herbs are best added just before serving, not before storing.
Save This tart has become one of those recipes I make when I want to feel like I'm taking care of someone, even if that someone is just me. It's simple, but it never feels ordinary.
Recipe FAQs
- → How do I caramelize onions properly?
Cook thinly sliced onions slowly over medium heat in olive oil and butter, stirring often until deeply golden and sweet, usually 20-25 minutes.
- → Can I use a different cheese instead of goat cheese?
Yes, feta or blue cheese can be good alternatives, offering distinct flavors while maintaining creaminess.
- → What type of pastry works best for this tart?
Ready-rolled puff pastry or a homemade shortcrust pastry both provide a flaky, buttery base that complements the filling.
- → Is it necessary to chill the pastry before baking?
Yes, chilling the lined tart pan helps prevent shrinking and ensures a crisp, even crust.
- → How can I add extra depth to the caramelized onions?
Adding a splash of balsamic vinegar towards the end of cooking enhances the sweetness and complexity of the onions.