Caramelized Onion Goats Cheese (Printable)

A savory tart featuring caramelized onions and tangy goats cheese in a crisp, buttery crust.

# 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 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 heavy cream
12 - ⅓ cup plus 1 tablespoon whole milk
13 - ¼ teaspoon ground nutmeg
14 - Salt and pepper, to taste

→ Garnish (optional)

15 - Extra thyme sprigs
16 - Fresh arugula

# How To Make It:

01 - Preheat the oven to 375°F. Roll out pastry to fit a 9-inch tart tin, press into tin, trim edges, and prick base with a fork. Refrigerate for 10 minutes.
02 - Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes, remove beans and parchment, then bake for an additional 5 minutes until golden. Set aside.
03 - Heat olive oil and butter in a large skillet over medium-low heat. Add onions, sugar, salt, and pepper, stirring frequently for 20 to 25 minutes until onions are soft and golden. Stir in thyme and cook for 2 more minutes. Remove from heat and let cool slightly.
04 - In a mixing bowl, whisk together eggs, heavy cream, milk, ground nutmeg, salt, and pepper until fully combined.
05 - Evenly spread the caramelized onions over the baked tart base, scatter crumbled goat cheese on top, then pour the egg mixture evenly over the filling.
06 - Bake in preheated oven for 25 to 30 minutes until the filling is set and lightly golden. Allow to cool for 10 minutes before slicing.
07 - Decorate with additional thyme sprigs and fresh arugula if desired. Serve warm or at room temperature.

# Tips from dashanddishes:

01 -
  • The contrast between buttery pastry, sweet onions, and tangy cheese feels restaurant-worthy but takes only an hour.
  • It works equally well at a dinner party or packed cold for lunch the next day.
  • Caramelizing onions teaches you patience in the best way—the slower they cook, the more magic happens.
02 -
  • Don't skip the blind baking step, or your pastry will be soggy no matter how perfectly golden those onions are.
  • The custard keeps cooking after you pull the tart from the oven, so take it out when it still looks slightly underbaked in the very center—overcooking makes it dense and rubbery.
  • Caramelized onions take time; medium-low heat and frequent stirring matter far more than high heat and rushing.
03 -
  • Make the caramelized onions a day ahead and refrigerate them—this actually deepens their flavor and saves you time on the day you bake.
  • If your custard has visible lumps, strain it through a fine sieve before pouring it into the tart for a silkier result.

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