Caramelized Onion Goat Cheese Tart (Printable)

Rich tart with sweet caramelized onions, tangy goat cheese, and buttery flaky pastry for any occasion.

# 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 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a 9-inch tart pan with puff 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 sliced onions and cook, stirring frequently, for 10 minutes until softened. Add butter, sugar, salt, and thyme, then cook, stirring occasionally, until onions are deeply golden and caramelized, about 20 to 25 minutes. Remove from heat and cool slightly.
03 - In a bowl, whisk together eggs, heavy cream, whole milk, black pepper, and salt until smooth.
04 - Spread caramelized onions evenly over chilled pastry. Sprinkle crumbled goat cheese atop the onions.
05 - Gently pour the egg mixture over the filling to ensure even coverage.
06 - Bake tart for 25 to 30 minutes until set and lightly golden. Remove from oven and cool for 10 minutes prior to slicing.
07 - Optionally garnish with fresh chopped chives or parsley and freshly cracked black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen, but the puff pastry does half the work for you.
  • The filling is creamy and rich without feeling heavy, and every bite has that perfect sweet and savory balance.
  • You can serve it warm for brunch or at room temperature for a picnic, and it still tastes incredible.
02 -
  • Do not rush the onions, if they start to brown too fast, lower the heat and add a splash of water to slow things down.
  • Chilling the pastry before baking keeps it crisp and prevents the bottom from turning soggy under the custard.
  • Let the tart rest for at least 10 minutes after baking, or the first slice will fall apart and break your heart a little.
03 -
  • Use a mandoline to slice the onions paper-thin, they will cook faster and more evenly.
  • Blind baking the crust for 5 minutes before adding the filling keeps it extra crisp, especially if you are making it ahead.
  • Taste the onions as they cook, if they need more salt or a pinch of sugar, adjust before you layer them into the tart.
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