Caramelized Onion Goat Cheese Tart (Printable)

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

# Ingredient List:

→ Crust

01 - 1 sheet (8.8 oz) ready-rolled puff pastry or homemade shortcrust pastry

→ Caramelized Onions

02 - 2 tablespoons olive oil
03 - 2 large yellow onions, thinly sliced
04 - 1 tablespoon unsalted butter
05 - 1 teaspoon granulated 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

# Directions:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with the pastry, trim excess, and prick 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. Add butter, sugar, salt, and thyme; continue cooking, stirring occasionally, until deeply golden, about 20–25 minutes. Remove from heat and let 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 tart crust. Sprinkle crumbled goat cheese atop the onions.
05 - Gently pour egg mixture over filling, ensuring even coverage. Bake for 25–30 minutes until set and lightly golden. Remove and cool for 10 minutes before slicing.
06 - Top with fresh chives or parsley and additional black pepper if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks and tastes fancy but uses ingredients you probably already have or can grab easily.
  • The caramelized onions do all the heavy lifting, turning simple pantry staples into something deeply flavorful.
  • It works for breakfast, lunch, dinner, or whenever you need to impress someone without spending all day in the kitchen.
  • You can make it ahead and serve it warm or at room temperature, which takes the pressure off timing.
02 -
  • Do not rush the onions, they need at least twenty minutes to caramelize properly or they will taste sharp instead of sweet.
  • Chill the pastry before baking or it will shrink in the oven and leave you with a shallow tart that does not hold enough filling.
  • Let the tart cool for ten minutes before slicing, otherwise the custard will run and your slices will fall apart on the plate.
03 -
  • Use a mandoline to slice the onions evenly, they will cook more uniformly and caramelize faster.
  • Blind bake the crust for ten minutes with parchment and pie weights if you want an extra crisp bottom, though it is not required.
  • Let the onions cool slightly before adding them to the tart or the heat will start cooking the custard too soon and make it grainy.
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