Caramelized Onion Goats Cheese (Printable)
Savory tart with sweet caramelized onions and tangy goats cheese in a crisp pastry base.
# What You'll Need:
→ Pastry
01 - 1 sheet ready-rolled shortcrust pastry (approximately 8.8 oz)
→ Caramelized Onions
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 4 large yellow onions, thinly sliced
05 - 1 teaspoon granulated sugar
06 - ½ teaspoon salt
07 - ½ teaspoon freshly ground black pepper
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
→ Filling
09 - 5 oz soft goat cheese, crumbled
10 - 3 large eggs
11 - ¾ cup plus 1 tablespoon double cream
12 - ⅓ cup plus 1 tablespoon whole milk
13 - ¼ teaspoon ground nutmeg
14 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
15 - Extra thyme sprigs
16 - Fresh arugula
# How-To Steps:
01 - Preheat oven to 375°F. Roll out pastry to line a 9-inch tart tin. Press pastry gently into the tin, trim excess, and prick base with a fork. Chill in refrigerator for 10 minutes.
02 - Line pastry shell with parchment paper and fill with baking beans. Bake for 15 minutes, then remove beans and parchment. Continue baking for 5 minutes until pastry is lightly golden. Set aside to cool.
03 - Heat olive oil and butter in a large skillet over medium-low heat. Add sliced onions, sugar, salt, and pepper. Cook while stirring frequently for 20 to 25 minutes until onions are soft and golden. Stir in thyme leaves and cook for an additional 2 minutes. Remove from heat and let cool slightly.
04 - Whisk together eggs, double cream, whole milk, ground nutmeg, salt, and pepper in a mixing bowl until combined.
05 - Evenly spread caramelized onions over the blind-baked pastry base. Distribute crumbled goat cheese on top. Pour the egg and cream mixture over the filling evenly.
06 - Bake in preheated oven for 25 to 30 minutes or until filling is set and golden on top. Allow to cool for 10 minutes before slicing.
07 - Optional: Garnish with extra thyme sprigs and fresh arugula. Serve warm or at room temperature.
# Expert Tips:
01 -
- The caramelized onions develop a depth of sweetness that feels almost indulgent, yet the goat cheese cuts through with brightness.
- It looks impressive enough for guests but comes together with minimal fuss—mostly just waiting and stirring.
- Works for any time of day: elegant brunch, casual lunch, or a dinner that doesn't need to be complicated.
02 -
- Don't rush the onions—low and slow is the whole secret to their sweetness, and hurrying them on high heat just makes them brown and bitter instead.
- Always blind bake the pastry or it will be soggy underneath no matter how golden the top gets, and that one step transforms everything.
- If your custard looks like it's starting to brown too much before the center sets, tent the tart loosely with foil for the last few minutes.
03 -
- Make the caramelized onions a day or two ahead and store them in the fridge—they taste even better as they sit, and it takes the pressure off on the day you want to bake.
- Serve this tart with a crisp green salad dressed simply and a cold glass of Sauvignon Blanc or a light Pinot Grigio—the wine cuts through the richness in a way that feels perfect.