Caramelized Onion and Goat Cheese Tart
This savory Caramelized Onion and Goat Cheese Tart combines the sweetness of slow-cooked onions with the tangy creaminess of goat cheese, all nestled in a buttery, flaky crust. Perfect for a sophisticated breakfast, a delightful mezze, or as an elegant appetizer.
Equipment
- Large mixing bowl
- Pastry blender or knives
- Fork
- Plastic wrap
- Rolling Pin
- 9-inch tart pan with removable bottom
- Large skillet
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour 150g
- 1/2 tsp salt 2.5g
- 1/2 cup unsalted butter, chilled and diced 113g or 4 ounces
- 4-5 tbsp ice water 60-75ml
For the filling:
- 3 large onions, thinly sliced about 1 1/2 pounds or 680g
- 3 tbsp olive oil 45ml
- 1 tbsp balsamic vinegar 15ml
- 1 tsp fresh thyme leaves 1g
- 1/2 tsp salt 2.5g
- 1/4 tsp black pepper 1g
- 4 ounces goat cheese 113g
- 2 large eggs
- 1/2 cup heavy cream 120ml
Instructions
- Begin by preparing the crust. In a large mixing bowl, combine flour and salt. Cut in the chilled butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add ice water, tablespoon by tablespoon, stirring with a fork until the dough comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom with a fork and set aside.
- For the filling, heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 30 minutes. Stir in the balsamic vinegar, thyme, salt, and pepper. Set aside to cool slightly.
- In a separate bowl, crumble the goat cheese and mix it with the eggs and heavy cream until smooth.
- Spread the caramelized onions evenly over the bottom of the tart shell. Pour the goat cheese mixture on top of the onions.
- Bake the tart for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Allow the tart to cool for a few minutes before removing it from the tart pan. Serve warm or at room temperature.
Notes
The tart can be made ahead and reheated before serving. For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour. If desired, garnish with additional fresh thyme leaves before serving.