Caramelized Onion Goat Cheese Tart (Printable)

Rich tart with sweet onions, tangy goat cheese, and flaky crust perfect for brunch or lunch.

# 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 - 150 grams goat cheese, crumbled (5.3 oz)
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 Make It:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with the pastry sheet, trim excess, and prick the 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 turn deep golden and caramelized, about 20 to 25 minutes. Remove from heat and let cool slightly.
03 - Whisk together eggs, heavy cream, whole milk, black pepper, and salt until smooth.
04 - Evenly spread caramelized onions over the chilled tart shell. Sprinkle crumbled goat cheese over the onions, then gently pour the egg mixture on top ensuring even coverage.
05 - Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and the crust turns lightly golden. Remove and cool for 10 minutes.
06 - Top with fresh chives or parsley and additional black pepper if desired. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • It looks and tastes fancy but comes together with pantry staples and a single sheet of store-bought pastry.
  • The onions do all the heavy lifting, turning sweet and silky without any fuss once you give them time.
  • Leftovers taste even better cold the next morning, which I discovered by accident and now do on purpose.
02 -
  • Don't skip chilling the pastry before baking, it keeps the sides from slumping and gives you a crisp base.
  • The onions need real time and patience, if you crank the heat they'll burn instead of caramelize.
  • Let the tart cool before cutting or the custard will ooze out and you'll lose that clean slice.
03 -
  • Use a heavy-bottomed skillet for the onions so they cook evenly without hot spots or burning.
  • If the custard looks like it's browning too fast, tent the tart loosely with foil halfway through baking.
  • Let the tart rest before slicing, patience here makes all the difference in presentation.
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