Caramelized Onion Goat Cheese Tart (Print Version)

Rich tart with caramelized onions, tangy goat cheese, and flaky pastry for elegant meals.

# 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 ounces 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

# Directions:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with the pastry, trim any 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. Stir in butter, sugar, salt, and thyme, then cook for 20 to 25 minutes until onions are deeply golden and caramelized. Remove from heat and cool slightly.
03 - Whisk together eggs, heavy cream, whole milk, black pepper, and salt in a bowl until smooth.
04 - Spread caramelized onions evenly over chilled pastry crust. Sprinkle crumbled goat cheese on top.
05 - Gently pour the egg mixture over the filling to cover evenly.
06 - Bake for 25 to 30 minutes until set and lightly golden. Remove from oven and cool for 10 minutes before slicing.
07 - Top with chopped fresh chives or parsley and extra black pepper if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The onions cook down into something almost jam like, turning sharp bite into deep sweetness that surprises everyone who tries it.
  • It looks impressive on a table but comes together with simple ingredients you probably already have.
  • You can make it ahead and serve it warm or cold, which saved me more than once when friends arrived early.
  • The contrast between tangy goat cheese and sweet onion creates that perfect balance where you keep reaching for one more slice.
02 -
  • Don't rush the onions, if they're not deeply caramelized the tart will taste flat and oniony instead of sweet and complex.
  • Cool the onions before adding them to the crust or the heat will make your pastry soggy before it even hits the oven.
  • Use a tart pan with a removable bottom so you can lift the whole thing out cleanly and slice it without wrestling the pan.
03 -
  • If your onions start to stick and darken too fast, add a splash of water to the pan and scrape up the browned bits, they'll add flavor instead of burning.
  • Blind bake the crust for five minutes before filling if you want an extra crisp bottom, especially if you're making it ahead and worry about sogginess.
  • Let the tart cool completely before refrigerating or condensation will make the pastry soft, I learned that after ruining a perfectly good crust overnight.
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