Caramelized Onion Goat Cheese Tart (Printable)

Rich tart with caramelized onions, tangy goat cheese, and flaky pastry, ideal for brunch or light meals.

# What You 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 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

# Steps:

01 - Preheat oven to 400°F. Fit puff pastry into a 9-inch tart pan, 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 allow to cool slightly.
03 - In a bowl, whisk together eggs, heavy cream, milk, black pepper, and salt until smooth.
04 - Evenly spread caramelized onions over chilled pastry crust. Sprinkle crumbled goat cheese atop the onions. Gently pour egg mixture over filling to cover evenly.
05 - Bake for 25 to 30 minutes until the tart is set and lightly golden. Remove from oven and let cool for 10 minutes before slicing.
06 - Top with chopped fresh chives or parsley and freshly cracked black pepper if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The onions caramelize into something almost candy-like, balancing the sharp tang of goat cheese in every bite.
  • It looks like you spent hours fussing, but the actual hands-on time is surprisingly minimal.
  • You can serve it warm from the oven or at room temperature, which means no last-minute panic before guests arrive.
02 -
  • Do not rush the onions, they need that full 20 to 25 minutes over low heat to develop the sweetness and color that make this tart special.
  • Pricking the pastry base is essential, skip it and you will end up with a puffed-up crust that pushes the filling aside.
  • Let the tart rest before slicing, cutting into it too soon means runny custard and a messy plate.
03 -
  • Use a mandoline to slice the onions evenly, they will cook more uniformly and caramelize at the same rate.
  • If your tart pan has a removable bottom, place it on a baking sheet before filling to catch any drips and make it easier to move in and out of the oven.
  • Taste the onions before assembling, if they need more salt or a touch of sweetness, adjust it then rather than hoping the custard will fix it later.
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