Caramelized Onion Goats Cheese (Printable)

Savory tart with sweet caramelized onions and creamy goats cheese in a buttery crisp base.

# What goes in:

→ Pastry

01 - 1 sheet ready-rolled shortcrust pastry (approx. 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)

→ 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 pepper, to taste

→ Garnish (optional)

15 - Extra thyme sprigs
16 - Fresh arugula

# Directions:

01 - Preheat the oven to 375°F. Roll out the pastry to fit a 9-inch tart tin, press into the tin, trim any excess and prick the base with a fork. Chill in the refrigerator for 10 minutes.
02 - Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for an additional 5 minutes until 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, stirring frequently, for 20 to 25 minutes until onions are soft and golden. Stir in thyme leaves and cook for 2 more minutes. Remove from heat and let cool slightly.
04 - In a bowl, whisk together eggs, double cream, whole milk, ground nutmeg, salt, and pepper until well combined.
05 - Evenly spread the caramelized onions over the tart base. Scatter crumbled goat cheese on top. Pour the egg mixture over the filling.
06 - Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and golden brown. Allow to cool for 10 minutes before slicing.
07 - Optionally, garnish with extra thyme sprigs and fresh arugula. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The pastry gets impossibly crisp while the filling stays creamy and custard-like, creating a textural contrast that keeps you coming back for bites.
  • Most of the work happens on the stovetop with the onions, so once they're caramelized, the hard part is already done.
02 -
  • Don't rush the onions—low heat and patience are what turn them from pungent to sweet, and there's no shortcut that doesn't sacrifice flavor.
  • Blind baking the pastry is non-negotiable if you want a crisp base instead of a soggy one, especially with a wet filling like this custard.
03 -
  • If the onions start to stick to the pan while caramelizing, add a splash of water and keep going—they'll release and continue browning as the liquid evaporates.
  • Let the tart cool for those 10 minutes before slicing; it makes serving cleaner and lets the filling set just enough to hold together without being tough.

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