Save to Pinterest I threw this together on a rainy Saturday when friends texted they were stopping by in an hour. The kitchen smelled like butter and patience as those onions turned gold in the pan, and I remember thinking how something so simple could look this impressive. When I sliced into it later, the custard was just set, the goat cheese still tangy against all that sweetness. Everyone went quiet for a few bites, then someone asked for the recipe, and I realized I'd made something worth keeping.
The first time I made this for my sister, she was convinced I'd ordered it from a bakery. She kept poking at the crust, asking how I got it so flaky, and I had to admit it was store-bought puff pastry. We laughed about it, but she still asks me to bring this tart every time she hosts brunch now. It became our little tradition, proof that shortcuts can still mean something homemade and real.
Ingredients
- Puff pastry: The store-bought kind is your best friend here, thawing in the fridge overnight so it rolls out without tearing or getting sticky on you.
- Yellow onions: Slice them thin and even so they cook at the same rate, turning sweet and soft instead of burning in patches.
- Butter and sugar: This duo coaxes out the onions' natural sugars and gives them that glossy, caramelized finish you can't rush.
- Thyme: Fresh is lovely, but dried works just as well and won't wilt into nothing when the heat hits.
- Goat cheese: Crumble it yourself from a log instead of buying pre-crumbled, it tastes brighter and melts into the custard more gently.
- Eggs and cream: Whisk them until smooth so the filling bakes up silky, not grainy or curdled in spots.
Instructions
- Prepare the crust:
- Press the pastry into your tart pan, trim the edges with a knife, and prick the bottom all over with a fork so it doesn't puff up like a balloon. Pop it in the fridge while you deal with the onions, it keeps the pastry from shrinking when it hits the oven.
- Caramelize the onions:
- Heat the oil in your widest skillet, add the onions, and stir them every few minutes as they soften and turn translucent. Once they start to color, add the butter, sugar, salt, and thyme, then lower the heat and let them cook slowly until they're deep gold and smell like a French bistro.
- Mix the custard:
- Whisk the eggs, cream, milk, pepper, and salt in a bowl until everything is smooth and pale yellow. This is what holds the tart together and gives it that creamy, just-set texture when you slice in.
- Assemble the tart:
- Spread the cooled onions evenly over the chilled crust, scatter the goat cheese on top, then pour the custard over slowly so it settles into all the gaps. Try not to overfill or it'll spill in the oven.
- Bake until golden:
- Slide it into the hot oven and bake until the filling is just set in the center and the edges are lightly browned. Let it cool for ten minutes before you slice, or the custard will run all over the plate.
Save to Pinterest One evening I served this at a small dinner party, and my friend who claimed she hated goat cheese took a second slice without saying a word. Later, she admitted the sweetness of the onions changed her mind completely. It reminded me that food can shift opinions quietly, one good bite at a time, and that sometimes the best compliment is just someone reaching for more.
What to Serve Alongside
A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and a handful of arugula or watercress adds a peppery bite that balances all that cream and cheese. I have also set this next to roasted cherry tomatoes or a bowl of marinated olives, anything bright and acidic to wake up your palate between bites.
How to Store and Reheat
Wrap leftovers tightly in foil or plastic and keep them in the fridge for up to three days. Reheat slices in a 180°C (350°F) oven for about ten minutes so the crust crisps up again, or eat them cold straight from the fridge, which is how I prefer them on a busy morning when I need something satisfying fast.
Simple Swaps and Variations
If goat cheese is not your thing, crumbled feta or even a sharp blue cheese will bring their own tangy personality to the filling. A splash of balsamic vinegar stirred into the onions during the last few minutes adds a sweet-sour edge that makes the whole tart taste more complex, and I have thrown in a handful of sautéed mushrooms when I had them sitting in the fridge.
- Use shortcrust pastry if you want something sturdier and less flaky, it holds up better for picnics or packed lunches.
- Add a pinch of smoked paprika to the custard for a subtle warmth that lingers on the back of your tongue.
- Garnish with toasted walnuts or pine nuts for a little crunch that contrasts with the soft, creamy filling.
Save to Pinterest This tart has become my go-to when I want to feed people something that feels special without spending all day in the kitchen. It never fails to make the table feel a little more generous, a little more worth sitting down at.
Recipe Questions & Answers
- → How do you caramelize onions properly?
Cook thinly sliced onions slowly over medium heat with olive oil and butter until golden brown, stirring occasionally to prevent burning. Adding a bit of sugar helps enhance sweetness.
- → Can I use a different cheese instead of goat cheese?
Yes, feta or blue cheese can be substituted to add varying levels of tanginess and depth to the tart.
- → What pastry works best for this tart?
Ready-rolled puff pastry or homemade shortcrust pastry both provide a flaky, buttery base that complements the rich filling well.
- → Is there a way to enhance the flavor of the onions?
Adding a splash of balsamic vinegar in the final minutes of cooking the onions enhances their sweetness and adds a subtle tang.
- → How should the tart be served?
Serve warm or at room temperature, garnished with fresh chives or parsley, alongside a crisp green salad and a chilled white wine for balance.