Save I wasn't trying to impress anyone the afternoon I pulled this tart from the oven, just feeding myself on a quiet Saturday. The kitchen smelled like butter and slow-cooked sweetness, and when I cut into that golden crust, the contrast between tangy goat cheese and jammy onions made me pause mid-bite. It wasn't fancy in an intimidating way, just deeply satisfying in a way that made me want to share it immediately.
The first time I made this for friends, I underestimated how long onions actually take to caramelize and ended up with everyone in the kitchen, glasses of wine in hand, waiting while I stirred. Nobody minded. The smell alone kept the conversation going, and by the time we finally sat down to eat, the tart felt like a shared victory rather than just dinner.
Ingredients
- Puff pastry: Store-bought is your friend here, thawing it in the fridge overnight keeps it easy to work with and prevents sogginess.
- Yellow onions: They hold up to long cooking better than sweet onions and develop a richer, more complex flavor as they break down.
- Butter and sugar: The butter adds richness while the sugar coaxes out the onions natural sweetness, helping them turn that deep amber color.
- Fresh thyme: A little goes a long way, and it cuts through the richness with a subtle earthiness that dried thyme just cant quite match.
- Goat cheese: Crumble it yourself from a log rather than buying pre-crumbled, it tastes fresher and melts more evenly.
- Heavy cream and whole milk: This combination makes the custard silky without being overly heavy, though you can use all cream if you are feeling indulgent.
- Eggs: They bind everything together and give the filling that tender, just-set texture you want in a good tart.
Instructions
- Prep the crust:
- Line your tart pan with the pastry, pressing it gently into the corners, then trim any overhang and prick the base all over with a fork to prevent puffing. Chilling it for 10 minutes firms everything up so it holds its shape in the oven.
- Caramelize the onions:
- Heat the olive oil in a large skillet and add the sliced onions, stirring often until they soften and start to collapse, about 10 minutes. Stir in the butter, sugar, salt, and thyme, then lower the heat and let them cook slowly, stirring occasionally, until they turn a deep golden brown and taste sweet and jammy, which takes another 20 to 25 minutes.
- Make the custard:
- Whisk together the eggs, cream, milk, pepper, and salt until smooth and well combined. This is the silky base that holds everything together once baked.
- Assemble the tart:
- Spread the cooled caramelized onions evenly over the chilled crust, then scatter the crumbled goat cheese on top. Pour the custard mixture gently over everything, making sure it reaches all the edges.
- Bake until golden:
- Slide the tart into the preheated oven and bake for 25 to 30 minutes, until the filling is just set with a slight jiggle in the center and the top is lightly golden. Let it cool for 10 minutes before slicing so the custard has time to firm up.
Save There was a Sunday brunch where I served this tart alongside a simple arugula salad, and it disappeared so fast I barely got a second slice. Someone asked for the recipe, and I realized this dish had quietly become one of those things I made without thinking, the kind of recipe that feels like home even when you are sharing it with new people.
Flavor Variations
A splash of balsamic vinegar stirred into the onions during the last few minutes of cooking adds a subtle tang that plays beautifully with the goat cheese. If you want something bolder, swap the goat cheese for crumbled feta or even a bit of blue cheese, though be ready for a much more assertive flavor. I have also added a handful of sauteed mushrooms to the onions before assembling, which makes the tart feel even more earthy and substantial.
Serving Suggestions
This tart is just as good warm as it is at room temperature, which makes it perfect for gatherings where timing is tricky. I like to serve it with a crisp green salad dressed simply in lemon and olive oil, and a glass of chilled Sauvignon Blanc or a dry rose. It also works beautifully as part of a brunch spread alongside fresh fruit and good coffee, or cut into smaller wedges as an elegant appetizer before a larger meal.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly with plastic wrap or in an airtight container. I usually reheat individual slices in a 180 degree C oven for about 10 minutes to crisp up the crust again, though honestly it is also delicious eaten cold straight from the fridge as a quick lunch. The flavors deepen overnight, so day-two tart is sometimes even better than day-one.
- Make the caramelized onions a day ahead and store them in the fridge to save time on the day you bake.
- If the crust starts browning too quickly, tent the tart loosely with foil halfway through baking.
- Let the tart cool completely before wrapping if you plan to transport it, otherwise condensation will soften the crust.
Save This tart has become one of those recipes I return to when I want something that feels special without requiring too much effort. It reminds me that good food does not have to be complicated, just thoughtful and made with care.