Pin It I sliced into my first onion and goat cheese tart on a gray Saturday morning when I had more time than plans. The kitchen filled slowly with the smell of butter and sugar working their quiet magic on yellow onions, and I remember thinking this was the kind of cooking that rewards patience. By the time the tart came out of the oven, golden and puffed at the edges, I understood why French bakeries make this look so effortless. It tastes like something you'd order at a cafe, but it's honest food you can make at home. That first slice, still warm, with the custard just set and the onions sweet against the tangy goat cheese, convinced me this recipe was worth keeping.
I brought this tart to a small brunch once, still warm in the pan, wrapped in a towel. My friend lifted the foil and the whole table went quiet for a second before someone said it smelled like a bakery. We ate it with our hands, standing around the counter, and it disappeared faster than I expected. One person asked for the recipe before they even finished their slice, which is always the best compliment.
Ingredients
- Puff pastry: The store-bought kind works beautifully here and saves you an hour of work, just let it thaw in the fridge so it stays cold and easy to handle.
- Yellow onions: They have the right balance of sweetness and sharpness, and they break down into soft, jammy layers when you cook them low and slow.
- Butter and olive oil: Using both gives you flavor from the butter and a higher smoke point from the oil, so the onions caramelize without burning.
- Sugar: Just a teaspoon helps the onions along, coaxing out their natural sweetness faster without making them taste like dessert.
- Fresh thyme: It adds a subtle earthy note that makes the whole tart smell like a French kitchen, but dried thyme works if that is what you have.
- Goat cheese: Tangy, creamy, and a little sharp, it cuts through the sweetness of the onions and makes every bite feel balanced.
- Eggs and cream: They bind everything into a custard that sets soft and rich, holding the tart together without feeling heavy.
- Whole milk: It lightens the cream just enough so the filling does not feel too decadent, though you can skip it and use all cream if you want.
- Black pepper and salt: Freshly cracked pepper adds a little bite, and salt brings out every other flavor in the tart.
- Fresh chives or parsley: A handful of green herbs on top makes the tart look finished and adds a bright, fresh note right before serving.
Instructions
- Prep the crust:
- Preheat your oven to 200 degrees Celsius and line a tart pan with the pastry, pressing it gently into the corners and trimming the edges. Prick the base all over with a fork to keep it from puffing up, then chill it in the fridge while you work on the onions.
- Caramelize the onions:
- Heat olive oil in a large skillet over medium heat, add the sliced onions, and stir them every few minutes as they soften and shrink. After about ten minutes, add the butter, sugar, salt, and thyme, then lower the heat slightly and let them cook for another twenty minutes, stirring now and then, until they turn deep gold and smell like caramel.
- Make the custard:
- In a bowl, whisk together the eggs, cream, milk, pepper, and salt until smooth and well combined. Set it aside while you assemble the tart.
- Assemble the tart:
- Spread the cooled caramelized onions evenly over the chilled pastry, then scatter the crumbled goat cheese on top. Pour the custard mixture gently over everything, tilting the pan if needed to make sure it reaches all the corners.
- Bake:
- Slide the tart into the oven and bake for twenty-five to thirty minutes, until the filling is set in the center and the edges are puffed and golden. Let it cool for ten minutes before slicing so the custard has time to firm up.
- Garnish and serve:
- Sprinkle fresh chives or parsley over the top and finish with a few cracks of black pepper. Serve it warm or at room temperature, with a green salad on the side if you want.
Pin It There was an afternoon when I made this tart for myself and ate half of it alone at the kitchen table, reading a book and drinking cold white wine. It felt indulgent in the best way, not because it was complicated, but because it tasted like something I would have ordered out. That is when I realized this recipe was not just for guests, it was for any day I wanted to feel taken care of.
How to Store and Reheat
This tart keeps well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. You can eat it cold straight from the fridge, which I do sometimes for breakfast, or warm it gently in a low oven for ten minutes to bring back that just-baked feel. Do not microwave it or the pastry will turn soggy and lose its flake.
Flavor Swaps and Variations
If goat cheese is not your thing, crumbled feta or even blue cheese works beautifully and gives the tart a sharper, saltier edge. A splash of balsamic vinegar stirred into the onions at the end adds a sweet-tart depth that makes people ask what the secret is. You can also fold in some sauteed mushrooms or wilted spinach for extra texture and earthiness without changing the spirit of the recipe.
What to Serve It With
This tart shines next to a simple arugula salad dressed with lemon and olive oil, the peppery greens cutting through the richness of the custard and cheese. A chilled Sauvignon Blanc or a dry rose is perfect if you are serving it for brunch or lunch. It also works as an appetizer, sliced into small wedges and passed around with drinks before dinner.
- Serve it warm for a cozy lunch or at room temperature for easy entertaining.
- Pair it with roasted vegetables or a grain salad for a light but satisfying meal.
- Leftovers make an excellent breakfast with a cup of strong coffee and a piece of fruit.
Pin It This tart has become one of those recipes I make when I want to slow down and enjoy the process, not just the result. It reminds me that good food does not have to be complicated, it just has to be made with a little care.
Recipe Questions & Answers
- → How do I achieve perfectly caramelized onions?
Cook sliced onions slowly over medium heat with olive oil and butter, stirring occasionally until they turn deep golden and sweet, about 25 minutes.
- → Can I use a different cheese than goat cheese?
Yes, feta or blue cheese can be used to provide different flavor profiles while maintaining creaminess.
- → What type of pastry works best for this tart?
Ready-rolled puff pastry is ideal for a flaky crust, but homemade shortcrust offers a sturdier base if preferred.
- → Is it necessary to chill the pastry before baking?
Chilling the pastry before adding the filling helps prevent shrinkage and ensures a crisp, even crust.
- → How can I add more depth to the caramelized onions?
Stirring in a splash of balsamic vinegar towards the end of cooking enhances the sweetness and complexity.