Caramelized Onion Goat Cheese Tart (Printable Version)

A savory tart featuring caramelized onions, tangy goat cheese, and a flaky, golden crust.

# Ingredient List:

→ Crust

01 - 1 sheet ready-rolled puff pastry (about 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with the pastry, trim excess, and prick the base with a fork. Chill for 10 minutes.
02 - Heat olive oil in a large skillet over medium heat. Cook onions, stirring frequently, for 10 minutes until softened. Add butter, sugar, salt, and thyme; cook, 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 - Evenly spread caramelized onions over chilled pastry. Sprinkle crumbled goat cheese atop onions. Gently pour egg mixture over filling to cover evenly.
05 - Bake tart for 25 to 30 minutes until set and lightly golden. Remove from oven and cool for 10 minutes before slicing.
06 - Top with fresh chives or parsley and freshly cracked black pepper if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The onions become so sweet and jammy you'll want to eat them straight from the pan.
  • It looks fancy enough for guests but forgiving enough for a quiet Sunday.
  • Goat cheese adds just enough tang to balance the richness without overwhelming.
  • Leftovers taste incredible cold from the fridge the next morning.
02 -
  • Don't rush the onions—if they're browning too fast, lower the heat and add a splash of water to slow things down.
  • Let the caramelized onions cool slightly before adding them to the tart or they'll start cooking the eggs too early.
  • If the pastry edges brown too quickly, cover them loosely with foil halfway through baking.
03 -
  • Use a mandoline to slice the onions thinly and evenly—it saves time and they cook more uniformly.
  • If you don't have a tart pan, a pie dish works fine, just adjust the baking time by a few minutes.
  • Make the onions a day ahead and store them in the fridge—it makes assembly feel effortless.
Go Back