Layers of caramelised onion and a creamy goat's cheese filling make this Caramelised Onion and Goats Cheese Tart a decadent addition to any picnic!
Goat's cheese and caramelised onion tart is traditionally a French dish, but it's popular in many parts of the world and can be served as a starter, a main course, or as part of a picnic/buffet spread.
When you order a caramelised onion and goat's cheese tart in a restaurant, it's typically made with either shortcrust or puff pastry. You could definitely use ready rolled pastry from the supermarket in this recipe, but I find tarts are best with fresh, homemade pastry. Don't worry, though, my recipe for shortcrust pastry is quick and easy to make.
To make this tart, you'll start by rubbing flour and cold butter together, then cut in just enough water to bring it into a dough. You'll then follow the steps to line your tin and blind bake your case, which means part-baking before adding the filling.
Don't worry if you're not experienced with pastry. I've included a photograph of every step to help you along.
While your pastry case bakes, you'll caramelise some onions in a pan until they become sticky and sweet. The trick here is cooking them low and slow to really get those natural sugars releasing.
A bit of balsamic glaze is stirred in near the end to intensify the flavours further.
When your pastry is blind-baked, you'll spread the onions into the base of your pastry case and top with loads of goats cheese - this isn't a quiche, after all!
You'll then pour in your filling mixture, which is a combination of cream, eggs and parsley and bake!
This tart is great served hot or cold - just make sure to give it time to cool enough from the oven so that it firms up before slicing. And if serving from the fridge, give it 10 minutes to come up to room temperature, as this helps the beautiful flavours really shine.
With creamy, rich, piquant flavours, I find this Caramelised Onion and Goat's Cheese Tart is great served with simple accompaniments, such as a green salad, roasted vegetables or just on its own as a snack.
This recipe is a true classic crowd pleaser, so if you're ever stuck for something to bring to a picnic or pot luck, try this recipe - it's sure to be a hit!
The recipe below has detailed step-by-step instructions with clear photos so you can see how it should look. There's also a recipe card at the bottom of the page if you'd like to print a copy. Have fun.
Ingredients
For The Pastry
- 100 g (3.5 oz) salted butter cold and cubed
- 200 g (7.1 oz) plain white flour (all purpose flour)
- 2 tbsp cold water
For The Caramelised Onions
- 1 tsp olive oil
- 2 brown onions peeled and thinly sliced
- 1/2 tsp (0.5 tsp) salt
- 1 tsp granulated white sugar
- 2 tsp balsamic glaze
For The Filling
- 250 g (8.8 oz) goat's cheese crumbled
- 150 ml (5.1 floz) double cream (heavy cream)
- 4 egg yolks
- 1 tsp dried parsley
- 1 pinch salt and black pepper
Instructions
Make The Pastry Case
Preheat the oven to 200C (180C fan, 390F).
Put the flour and cold, cubed butter in a bowl.
Rub together (or pulse in a food processor) until you have a lump-free crumb.
Add 2 tbsp cold water and cut it through with a round knife (or pulse the food processor) until the mixture clumps.
Gather the dough into a ball. Wrap and chill in the fridge for 15 minutes if it's warm.
Roll out the pastry to a few centimetres wider than the tart tin on a lightly floured work surface.
Pick the pastry up with the rolling pin and lift it into the quiche tin, carefully easing it into the corners and up the sides.
Trim the pastry so that it's level with the top of the tin.
Prick the base all over with a fork.
Line with baking paper.
Fill with baking beans.
Bake for 15 minutes, then remove the paper and baking beans.
Bake for a further 5 minutes until the base looks dry.
Make the caramelised onions
Sauté the onions with a bit of olive oil in a saucepan over a medium heat.
Cook for 3-5 minutes until golden brown and soft.
As they begin to caramelise, add the salt and sugar.
Cook for about 10 more minutes on low, occasionally stirring so that they don’t burn. You can add a splash of water if they start looking dry.
Add the balsamic glaze.
Stir through and cook for a final 1-2 minutes.
Set aside too cool.
Complete your tarts
Spoon the caramelised onions into your tin.
Top with the crumbled goat's cheese.
Whisk the cream, egg yolks and a pinch of salt and pepper in a jug.
Pour into the pastry case.
Bake for approximately 30 minutes or until golden brown and risen. Allow to cool for a few minutes, then once cool enough to handle, carefully release from the tin and check that the base is cooked.
Enjoy in slices hot or cold.
Don't forget to come back and let me know how you got on!
Print this Caramelised Onion and Goats Cheese Tart recipe
Caramelised Onion and Goats Cheese Tart
Ingredients
For The Pastry
- 100 g (3.5 oz) salted butter cold and cubed
- 200 g (7.1 oz) plain white flour (all purpose flour)
- 2 tbsp cold water
For The Caramelised Onions
- 1 tsp olive oil
- 2 brown onions peeled and thinly sliced
- 1/2 tsp (0.5 tsp) salt
- 1 tsp granulated white sugar
- 2 tsp balsamic glaze
For The Filling
- 250 g (8.8 oz) goat's cheese crumbled
- 150 ml (5.1 floz) double cream (heavy cream)
- 4 egg yolks
- 1 tsp dried parsley
- 1 pinch salt and black pepper
Instructions
Make The Pastry Case
- Preheat the oven to 200C (180C fan, 390F).
- Put the flour and cold, cubed butter in a bowl.
- Rub together (or pulse in a food processor) until you have a lump free crumb.
- Add 2 tbsp cold water and cut it through with a round knife (or pulse the food processor) until the mixture clumps.
- Gather the dough into a ball. If it's warm, wrap and chill in the fridge for 15 minutes.
- On a lightly floured work surface, roll out the pastry to a few centimetres wider than the tart tin.
- Pick the pastry up with the rolling pin and lift it into the quiche tin, carefully easing into the corners and up the sides.
- Trim the pastry so that it's level with the top of the tin.
- Prick the base all over with a fork.
- Line with baking paper and then fill with baking beans.
- Bake for 15 minutes, then remove the paper and baking beans and bake for a further 5 minutes until the base looks dry.
Make The Caramelised Onions
- Sauté the onions with a bit of olive oil in a saucepan over a medium heat for 3-5 minutes until golden brown and soft.
- As they begin to caramelise, add the salt and sugar and cook for about 10 more minutes on low, stirring occasionally so that they don’t burn. You can add a splash of water if they start looking dry.
- Add the balsamic glaze and stir through.
- Cook for a final 1-2 minutes.
- Set aside too cool.
Complete Your Tarts
- Spoon the caramelise onions into your tin.
- Top with the crumbled goats cheese.
- Whisk the cream, egg yolks and a pinch of salt and pepper in a jug.
- Pour into the pastry case.
- Bake for approximately 30 minutes or until golden brown and risen. Allow to cool for a few minutes, then once cool enough to handle, carefully release from the tin and check that the base is cooked.
- Enjoy in slices hot or cold.
Nutrition
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