Pin this There was a tart cooling on my kitchen counter one Saturday morning when my neighbor knocked, drawn in by the smell wafting through the open window. She stood in my doorway, inhaling deeply, and asked what on earth I was making. I sliced her a wedge still warm from the oven, and she closed her eyes as she tasted it. That tart became my most-requested dish, the one I bring to every potluck and brunch invitation, and the reason my kitchen always smells faintly of caramelized onions on weekend mornings.
I made this tart the morning after a long week, when I needed something slow and meditative to pull me back into my body. Watching those onions transform over half an hour, stirring occasionally while sipping coffee, felt like the reset I did not know I needed. By the time the tart came out of the oven, golden and fragrant, I had remembered why I love cooking in the first place.
Ingredients
- Puff pastry: I use store-bought because life is short, and a good quality sheet gives you all the flaky, buttery layers without the effort.
- Yellow onions: They have the right balance of sweetness and sharpness; I slice them thin so they melt into soft ribbons as they cook.
- Olive oil and butter: The oil keeps the butter from burning during that long, slow caramelization, and together they create the richest base.
- Sugar: Just a teaspoon coaxes out the natural sweetness and speeds up the browning without making things cloying.
- Fresh thyme: It adds a subtle earthiness that makes the whole tart smell like a countryside kitchen.
- Goat cheese: Tangy, creamy, and slightly funky in the best way; it cuts through the sweetness and makes every bite more interesting.
- Eggs and cream: They bind everything into a silky custard that sets just firm enough to slice cleanly.
- Black pepper: Freshly ground makes a difference here; it gives a gentle heat that wakes up the other flavors.
Instructions
- Prepare the pastry:
- Roll out your puff pastry and press it gently into the tart pan, letting any excess drape over the edges before trimming. Prick the base all over with a fork to keep it from puffing up too much, then slide it into the fridge while you work on the onions.
- Caramelize the onions:
- Heat the olive oil in your largest skillet and add the sliced onions, stirring them around until they start to soften and shrink. Add the butter, sugar, salt, and thyme, then turn the heat down and let them cook low and slow, stirring every few minutes, until they turn a deep amber color and taste like candy.
- Make the custard:
- Whisk together the eggs, cream, milk, salt, and pepper in a bowl until everything is smooth and well combined. It should look pale and silky.
- Assemble the tart:
- Spread the cooled caramelized onions evenly over the chilled pastry base, then scatter the crumbled goat cheese on top. Pour the custard mixture gently over everything, tilting the pan slightly to make sure it reaches all the corners.
- Bake:
- Slide the tart into your preheated oven and bake until the custard is set with just a slight wobble in the center and the pastry edges are puffed and golden. Let it cool for at least ten minutes before slicing so the filling has time to firm up.
- Garnish and serve:
- Finish with a sprinkle of fresh chives or parsley and a few cracks of black pepper. Serve it warm or at room temperature, whichever feels right.
Pin this The first time I brought this tart to a brunch, I watched a friend take a bite and immediately close her eyes, savoring it in silence. She opened them, looked at me, and said it tasted like a lazy Sunday morning in Provence, even though neither of us had ever been. That is when I knew this recipe was a keeper.
How to Store and Reheat
This tart keeps beautifully in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. I love eating it cold straight from the fridge for breakfast, but if you want it warm again, just pop a slice in a low oven for ten minutes until heated through. The pastry will crisp back up, and the filling will turn creamy again, almost like it just came out of the oven the first time.
Flavor Variations to Try
Once you have made this tart a few times, it becomes a template you can riff on endlessly. I have added crumbled bacon for a smoky richness, swapped the goat cheese for sharp white cheddar, and even stirred in a handful of sauteed mushrooms with the onions. A splash of balsamic vinegar in the last few minutes of caramelizing gives the onions a glossy, almost jammy finish that people always notice. If you want something a little more substantial, toss in some cooked lentils or white beans before adding the custard.
Pairing Suggestions
This tart feels fancy enough to serve at a dinner party but casual enough for a weeknight meal with a simple side. I almost always pair it with a bright, lemony arugula salad dressed in olive oil and a squeeze of citrus to cut through the richness. A chilled glass of Sauvignon Blanc or a light Pinot Noir complements the tangy goat cheese and sweet onions perfectly. If you are serving it for brunch, it goes beautifully alongside roasted cherry tomatoes and a basket of warm, crusty bread.
- Serve it with a crisp green salad and a sharp vinaigrette to balance the richness.
- Pour a chilled white wine or a sparkling rose for an elegant touch.
- If you have leftovers, pack a slice with some fresh fruit for an impressive lunchbox meal.
Pin this This tart has become my answer to almost every occasion, the dish I make when I want to feel like I have my life together without spending all day in the kitchen. I hope it becomes yours too.
Recipe Questions
- → How do I caramelize onions properly?
Slice onions thinly and cook slowly over medium heat with olive oil and butter. Stir occasionally until they turn a deep golden brown, about 25 minutes.
- → Can I substitute goat cheese with other cheeses?
Yes, soft cheeses like feta or blue cheese can be used to offer different flavor profiles while maintaining creamy texture.
- → What type of pastry works best for this tart?
Ready-rolled puff pastry or homemade shortcrust pastry both provide a flaky, buttery base suitable for supporting the rich filling.
- → Is it possible to prepare the tart in advance?
Yes, assemble the tart and refrigerate before baking. Bake just before serving to ensure a crisp crust and warm filling.
- → How should the tart be served?
Serve warm or at room temperature, optionally garnished with fresh herbs like chives or parsley for a burst of freshness.