Caramelized Onion Goat Cheese Tart (Printable)

A rich tart with caramelized onions and tangy goat cheese on a flaky crust, perfect for any meal.

# Ingredient List:

→ Crust

01 - 1 sheet ready-rolled puff pastry (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 sugar
06 - ½ teaspoon salt
07 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

→ Filling

08 - 5.3 oz goat cheese, crumbled
09 - 2 large eggs
10 - ½ cup heavy cream (120 ml)
11 - ¼ cup whole milk (60 ml)
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

# Directions:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with pastry, trim the edges, and prick the base with a fork. Chill in refrigerator for 10 minutes.
02 - Heat olive oil in a large skillet over medium heat. Add sliced 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, milk, black pepper, and salt until smooth.
04 - Spread caramelized onions evenly over chilled pastry. Sprinkle crumbled goat cheese evenly on top. Pour egg mixture gently over filling, distributing evenly.
05 - Bake in preheated oven for 25 to 30 minutes, or until the filling is set and lightly golden on top. Remove from oven and allow to cool for 10 minutes before slicing.
06 - Optionally, garnish with chopped fresh chives or parsley and additional cracked black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The onions cook down into something so sweet and jammy you'll want to put them on everything.
  • It looks impressive but comes together with minimal fuss, especially if you use store-bought pastry.
  • Leftovers taste even better the next day, cold from the fridge or gently reheated.
02 -
  • Don't rush the onions, if they brown too fast they'll taste bitter instead of sweet.
  • Let the custard cool slightly before pouring it over the cheese or it can scramble around the edges.
03 -
  • Use a mandoline to slice the onions paper-thin, they'll cook faster and more evenly.
  • If the pastry edges brown too quickly, cover them loosely with foil halfway through baking.
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