Golden Onion & Goat Cheese Savory Tart:
Caramelized Onion and Goat Cheese Tart Made Simple: This tart with caramelized onions and goat’s milk cheese is a timeless classic. The combination of the sweet, sauteed onions, the flaky crust made with buttery flour, and the tangy goat cheese work together wonderfully.
Classics have a sweetness that stands out. This simple but flavorful caramelized onion and mace tart always comes to mind when I see it. It was a special treat in our house for many holidays—Thanksgiving, Christmas, etc. My mother often made it for Christmas brunch, while my uncle would serve a light, sliced onion tart on Thanksgiving Day. Looking back on those times, I feel like I’ve been eating this recipe (or something similar) for the rest of my life. But can we improve on such a timeless recipe? It’s certainly possible. But rather than completely changing the look of the tart—for example, with modern twists like vinegar drizzle or foam that turn it into a perfect custard—I believe a reliable recipe with a comprehensive, simple tutorial is best. Such a dish is ready for you in the post below. If you are still looking for unique starters to accompany your holiday feast, check out our tuna croquettes with homemade tartar sauce, or smoked trout tartines with crispy capers. All of these can be enjoyed as affordable starters, complete with a full tutorial.
Ingredients
With so few ingredients, it’s important to count them all!
Here are the ingredients that make up this recipe and why they’re so important:
Onions:
It wouldn’t be a caramelized onion tart without onions! We’re using a total of 2 pounds of yellow onions (most grocery stores carry 2-pound bags of onions). You can also use sweet onions or red onions to make caramelized onions, but I don’t always find them readily available. Yellow onions are a surefire choice! Try to choose medium-sized onions (about 6 ounces each) for thin, even shredding.
Mace Cheese:
Like the onions, mace cheese is a must for this caramelized onion and mace cheese tart. But it’s a little more flexible than onions. If you don’t like the taste of mace cheese, you can also use blue cheese crumbles or cream cheese – but they’ll taste different. To get the freshest taste of mac cheese, I suggest buying a block of mac cheese and slicing it yourself.
Puff Pastry:
This recipe calls for one sheet (from a 17-ounce package) of puff pastry. I used Pepperidge Farms frozen puff pastry, but you can use other brands – they work just as well. The puff pastry needs to be cold. If you want to make the tart in advance, it’s a good idea to refrigerate the pastry before baking.
Olive Oil & Butter:
Both olive oil and butter should be used for sauteing onions. Use 1 tablespoon each (it may seem like a small amount at the beginning of the cooking process, but trust me, it’s plenty!). You can also use all olive oil (2 tablespoons) if you prefer. But I like to add butter to give the caramelized onions a soft, velvety texture.
Thyme:
A classic herb flavor for this tart – fresh thyme. Add some thyme while the onions are caramelizing, and sprinkle the rest on top of the tart before serving. This will give the tart a fragrant herb flavor throughout.
Instructions
First, prepare two pounds of yellow onions by cutting them into thin slices. You want slices about a quarter inch thick. However, it is imperative that the slices are of the same thickness for even cooking. Meanwhile, remove the thyme leaves from the sprigs and chop them finely.
Next, take a large skillet (with a lid), or dutch oven, or a large saucepan and add olive oil, butter, chopped onions, enough salt and a teaspoon of chopped thyme. Then, turn the heat to medium and immediately cover. After ten minutes without stirring, mix gently and cover again.
After this step, reduce the heat slightly (make sure the onions don’t burn), and cook the mixture covered for another twenty minutes. Stir gently every ten minutes until the onions turn golden brown…
Now remove the lid and put on medium-high heat. The onions should be well browned, stirring occasionally. Let them cook for another five minutes, until they are very dark brown and soft. Once done, remove from the stove and let them cool at room temperature for at least five minutes. You can make these onions ahead of time – up to three days – and store them in an airtight container in the refrigerator if necessary.
Now preheat the oven to 425°F. Take a baking tray and line it with parchment paper. On a lightly floured, lightly floured surface, roll out the puff pastry into a 10-by-12-inch rectangle. Make sure the pastry is cool while working. If you ever need to take a break in between, put the pastry in the fridge. Take it out and continue when you want to work again….
Take the pastry and prick it lightly with a fork – all over the pastry, but leaving about an inch around the edges. To ensure the edges brown well, you can brush on an egg wash at this point – this is not necessary, but it makes it look more attractive.
Next, spread the caramelised onions evenly over the pastry. Make sure that 1 inch border is left empty – it helps with puffing and shaping……
Spread the onion mixture thinly and evenly over the tart. Cool and sprinkle thinly sliced goat cheese over it. Also sprinkling a couple of fresh thyme leaves and a little bit of ground black pepper gives it more aroma and taste.
When everything is ready, put it in the oven. Remember the oven is already on high — immediately reduce the temperature to 375°F. Bake for about 25 to 30 minutes, until the edges of the tart are golden brown and the goat cheese is interspersed with melts and lightly browns the palate.
Remove the baked tart from the oven and let it cool for a while — at least 15 minutes. If cut just then, the original shape of the tart will be spoiled. After cooling, cut into pieces and put on a plate.
Garnish with some microgreens, cilantro or some arugula leaves at the end to make it extra fresh and attractive. Beautiful to look at, wonderful to eat!****
HINT: “What happens if you cover the onions and cook them in a skillet?”
This is a super easy way to make caramelized onions. When you cover the onions and cook them over medium heat, they release their moisture. That moisture evaporates on the lid and cools, and they pour back into the pan, keeping the onions moist — and not burnt!
Another great thing is that if you cook them this way, it’s super easy — you can do other things in the kitchen while you do it.
Substitutes & Extra Tips
Don’t have goat cheese? Well, don’t worry!
If you don’t like goat cheese, substitute cream cheese, blue cheese or grated Parmesan. All these give different flavors but bring a new twist to the dish.
A touch of mushrooms
What about adding some mushrooms to the caramelized onions? Mmmmm… yummy. This tart takes it to a whole new level with our easy caramelized mushrooms recipe. Definitely try it.
Fresh herbs – for aromatic fragrance
Fresh rosemary and sage cooked along with onions gives a wonderful aroma and rich taste. Finally, garnish the tart with fresh parsley, tarragon or chives for a classy touch.
Drips – sweet enchantment
A drizzle of balsamic glaze or pomegranate molasses adds that sweet, sweet mouth-watering flavor. If not, use honey, hot honey, or a little maple syrup – once you try it, you’ll never forget it!
Toppings – Talathala with fresh leaves
Add some fresh arugula, baby greens or microgreens as a finishing touch to your tart. Good to see, how much better to eat!
What you’ll need:
To prepare this recipe, you’ll need a non-stick baking sheet — like the Nordic Ware 3-piece Bakers Delight set works great. You’ll also need a large skillet with a lid to cook the onions — like the Cuisinart Contour Stainless 12-inch Skillet — or my personal favorite, the Le Creuset Enameled Cast Iron Braiser. These will help the onions cook evenly.
Preparation & Storage Tips:
You can make this tart ahead of time, heat it up and turn it into a dinner when needed. Leftover tart pieces can be stored in an airtight container in the fridge for up to 3 days. If kept more than that, there is a possibility of rotting or becoming wet. Leftovers make a super summer lunch with a light side salad! If reheated, place in a 350°F oven for 10 minutes until fresh again.
If you want to make ahead:
The onions can be caramelized 3-4 days in advance and stored in the fridge.
Puff pastry can also be rolled into a 10×12 inch sheet 1 day in advance, covered with plastic wrap and refrigerated.
However, I don’t recommend assembling the tart completely ahead of time — you risk the puff pastry becoming soggy. Assemble at least 12 hours in advance.
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