Caramelized Onion Goat Cheese Tart (Printer-friendly)

Rich tart featuring sweet caramelized onions, tangy goat cheese, and flaky pastry crust for any meal.

# What You'll Need:

→ Crust

01 - 1 sheet ready-rolled puff pastry (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 crumbled goat cheese
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 excess, and prick base with a fork. Chill 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, whole milk, black pepper, and salt until smooth.
04 - Spread caramelized onions evenly over chilled crust. Sprinkle crumbled goat cheese on top.
05 - Gently pour the egg mixture over the filling, ensuring even coverage. Bake for 25 to 30 minutes until set and lightly golden.
06 - Remove from oven and cool for 10 minutes before slicing. Garnish with chopped fresh chives or parsley and additional black pepper as desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks impressive but comes together faster than you'd think, especially if you use store-bought pastry.
  • The sweetness of the onions plays perfectly against the tangy goat cheese, creating a balance that feels both rustic and refined.
  • You can serve it warm, cold, or at room temperature, which means it travels well and doesn't demand last-minute fussing.
02 -
  • Rushing the onions is the biggest mistake, they need low heat and patience to develop that deep, sweet flavor without burning.
  • If the custard looks too liquidy when you pour it in, don't panic, it will firm up as it bakes and should still have a slight jiggle when you pull it out.
  • Chilling the pastry before baking keeps it from shrinking in the oven, so don't skip that step even if you're in a hurry.
03 -
  • Use a mandoline to slice the onions evenly so they cook at the same rate and caramelize uniformly.
  • If the edges of your pastry start browning too fast, cover them loosely with a strip of foil halfway through baking.
  • Let the tart rest before slicing, it's tempting to cut into it right away, but giving it ten minutes makes all the difference in clean slices.
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