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Goat Cheese and Caramelized Onion Tart Recipe

Goat Cheese and Caramelized Onion Tart Recipe

Learn how to make this homemade Goat Cheese and Caramelized Onion Tart with a buttery, flaky crust and sweet, slow-caramelized onions. This best easy baking recipe balances tangy goat cheese with mellow onions for an impressive yet achievable savory tart perfect for any occasion.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 tart (8 slices)
An overhead shot of a rustic Goat Cheese and Caramelized Onion Tart resting on a weathered wooden board, captured in soft natural light streaming through a kitchen window. The golden-brown pastry edges frame a filling of amber caramelized onions marbled with melted goat cheese that retains some of its distinctive white peaks. Steam rises gently from the freshly sliced wedge, revealing the contrast between the flaky layers of buttery crust and the rich, jammy onion filling. Scattered thyme sprigs and a light dusting of black pepper add visual texture, while a bottle of aged balsamic vinegar sits blurred in the background.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 large onions (about 800g), thinly sliced</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp butter</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">4 sprigs fresh thyme, leaves removed (or 1 tsp dried thyme)</li><li class="ingredients-single-item">200g soft goat cheese (chèvre)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Heavy-bottomed pan for caramelizing onions</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a food processor (or a large bowl if working by hand). Add the cold cubed butter and pulse until the mixture resembles breadcrumbs. The cold butter is essential as it creates steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, pulsing between additions until the dough just begins to come together. Be careful not to add too much water or overwork the dough, which can make the pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently shape into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the caramelized onions. Heat the olive oil and butter in a large, heavy-bottomed pan over medium-low heat. Add the thinly sliced onions with a pinch of salt and stir to coat. Cook slowly for about 40-45 minutes, stirring occasionally to prevent burning. Patience is key – proper caramelization cannot be rushed as the slow cooking develops the complex sweet flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the onions have reduced significantly and turned a deep golden-amber color, add the brown sugar, balsamic vinegar, and thyme. Cook for another 5 minutes until the mixture is jammy. The sugar and vinegar help to deglaze the pan and add depth to the caramelization. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with some overhang. The thin pastry will cook evenly and remain crisp under the moist filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully lift the pastry into your tart tin, pressing it gently into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Blind bake the pastry case for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden but not fully cooked. This partial baking ensures the bottom doesn't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pastry is baking, prepare the custard mixture. In a bowl, whisk together the eggs and cream. Crumble in about two-thirds of the goat cheese, season with salt and pepper, and mix gently. The eggs provide structure to the filling while the cream adds richness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the pastry case is ready, spread the caramelized onions evenly over the base. Pour the egg and cream mixture over the onions, then crumble the remaining goat cheese on top. The layering ensures beautiful distribution of flavors throughout each slice.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake the tart for 25-30 minutes until the filling is set with a slight wobble in the center and the top is golden brown. The lower temperature ensures the custard cooks gently without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool in the tin for 10-15 minutes before removing. This cooling period helps the filling to set completely, making it easier to get clean slices. Serve warm or at room temperature with a light green salad. The tart can be made a day ahead and gently reheated, making it perfect for entertaining.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Goat Cheese and Caramelized Onion Tart?

This tart requires plain flour, butter, salt, water, onions, olive oil, brown sugar, balsamic vinegar, thyme, goat cheese, eggs, and double cream. The combination creates a perfect balance between the sweet caramelized onions and tangy goat cheese in a buttery pastry case.

How to cook Goat Cheese and Caramelized Onion Tart at home?

Learn how to cook Goat Cheese and Caramelized Onion Tart by first making a buttery pastry, then slowly caramelizing onions until deeply golden (about 45 minutes). Blind bake the pastry case, fill with the onion mixture, pour over an egg-cream-goat cheese custard, and bake until set with a slight wobble. The key is patience during the onion caramelization.

Why does caramelizing onions take so long and can I speed up the process?

Caramelizing onions takes 40-45 minutes because the slow cooking breaks down the onions' structure and converts sugars, developing complex flavours. While you might be tempted to increase heat, this causes burning rather than true caramelization. For best results, be patient and cook over medium-low heat.

Can I make this savoury tart ahead of time for a dinner party?

Yes, this tart is perfect for make-ahead entertaining. You can prepare it completely a day before, refrigerate, and gently reheat before serving. Alternatively, blind bake the pastry case and caramelize the onions in advance, then assemble and bake just before your guests arrive.

What's the best type of goat cheese to use in a savoury tart?

Soft chèvre-style goat cheese works best as it melts beautifully while retaining some structure. For extra flavour, choose a slightly aged goat cheese with a stronger tang. If you prefer a milder taste, look for fresh goat cheese logs. Avoid hard goat cheeses as they won't create the desired creamy texture.

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This best easy baking recipe balances tangy goat cheese with mellow onions for an impressive yet achievable savory tart perfect for any occasion.", "prepTime": "PT30M", "cookTime": "PT1H15M", "totalTime": "PT1H45M", "keywords": "goat cheese tart, caramelized onion recipe, savory tart, french-inspired baking, dinner party recipe", "recipeYield": "8", "recipeCategory": "Main Course", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "315 calories", "carbohydrateContent": "23 g", "proteinContent": "7 g", "fatContent": "22 g", "saturatedFatContent": "12 g", "cholesterolContent": "95 mg", "sodiumContent": "320 mg", "sugarContent": "6 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g plain flour", "100g cold unsalted butter, cubed", "1/2 tsp salt", "3-4 tbsp ice-cold water", "4 large onions (about 800g), thinly sliced", "3 tbsp olive oil", "2 tbsp butter", "1 tbsp brown sugar", "1 tbsp balsamic vinegar", "4 sprigs fresh thyme, leaves removed (or 1 tsp dried thyme)", "200g soft goat cheese (chèvre)", "2 large eggs", "100ml double cream", "Salt and freshly ground black pepper to taste" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the pastry", "text": "Place the flour and salt in a food processor (or a large bowl if working by hand). 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Add the thinly sliced onions with a pinch of salt and stir to coat. Cook slowly for about 40-45 minutes, stirring occasionally to prevent burning. Patience is key – proper caramelization cannot be rushed as the slow cooking develops the complex sweet flavors." }, { "@type": "HowToStep", "name": "Finish onions", "text": "When the onions have reduced significantly and turned a deep golden-amber color, add the brown sugar, balsamic vinegar, and thyme. Cook for another 5 minutes until the mixture is jammy. The sugar and vinegar help to deglaze the pan and add depth to the caramelization. Remove from heat and let cool slightly." }, { "@type": "HowToStep", "name": "Prepare oven and roll pastry", "text": "Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with some overhang. The thin pastry will cook evenly and remain crisp under the moist filling." }, { "@type": "HowToStep", "name": "Line tart tin", "text": "Carefully lift the pastry into your tart tin, pressing it gently into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Blind bake the pastry case for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden but not fully cooked. This partial baking ensures the bottom doesn't become soggy when filled." }, { "@type": "HowToStep", "name": "Prepare filling", "text": "While the pastry is baking, prepare the custard mixture. In a bowl, whisk together the eggs and cream. Crumble in about two-thirds of the goat cheese, season with salt and pepper, and mix gently. The eggs provide structure to the filling while the cream adds richness." }, { "@type": "HowToStep", "name": "Assemble tart", "text": "When the pastry case is ready, spread the caramelized onions evenly over the base. Pour the egg and cream mixture over the onions, then crumble the remaining goat cheese on top. The layering ensures beautiful distribution of flavors throughout each slice." }, { "@type": "HowToStep", "name": "Bake tart", "text": "Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake the tart for 25-30 minutes until the filling is set with a slight wobble in the center and the top is golden brown. The lower temperature ensures the custard cooks gently without curdling." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the tart to cool in the tin for 10-15 minutes before removing. This cooling period helps the filling to set completely, making it easier to get clean slices. Serve warm or at room temperature with a light green salad. The tart can be made a day ahead and gently reheated, making it perfect for entertaining." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-07-10", "reviewBody": "Perfectly balanced sweet and savory flavors! I was worried about caramelizing the onions properly, but your detailed instructions made it foolproof. The goat cheese added just the right amount of tanginess.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Bianchi", "datePublished": "2024-07-05", "reviewBody": "This tart is better than our local French bistro! I've tried many recipes but this one has the perfect ratio of onions to cheese. The pastry remained wonderfully crisp, not soggy at all. A new favorite in our house!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-07-12", "reviewBody": "Made this as an impressive dinner party starter and everyone loved it! The caramelizing technique worked brilliantly and gave such depth of flavor. Will definitely be making this again soon.", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Johansson", "datePublished": "2024-07-08", "reviewBody": "Worth the time caramelizing onions! I was skeptical about spending so long on one component, but it really makes all the difference. The contrast between the flaky pastry and creamy filling is divine.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2024-07-15", "reviewBody": "I've made this twice in one week! It freezes beautifully for later entertaining, just as suggested. The balsamic vinegar adds a subtle sweetness that complements the caramelized onions perfectly.", "name": "New Weekly Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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