Caramelized Onion and Goat Cheese Tart with Thyme

Whole baked Caramelized Onion and Goat Cheese Tart on wood cutting board.

4.48 from 46 votes

Caramelized Onion and Goat Cheese Tart with Thyme

Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme. It's a lovely French-inspired dish for a spring brunch or as part of a light supper when paired with a soup or salad.

Prep Time30

Cook Time1 30

Total Time2

Course: Quiches and Tarts

Cuisine: French

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Crust

1 1/2 cups all-purpose flour
10 tablespoons unsalted butter 1 stick plus 2 tablespoons, cold and cut into small pieces
1 teaspoon sugar
1/4 teaspoon salt
4 tablespoons ice water or more as necessary
Cooking spray

Filling

1/4 cup canola oil
2 tablespoons butter
2 large sweet yellow onions halved and thinly sliced
2 cloves garlic minced
4 ounces crumbled goat cheese
1 tablespoon chopped fresh thyme
2 large eggs
1 cup heavy cream or half-and-half or half-and-half
1 teaspoon salt
Freshly ground black pepper

Instructions

Crust

Combine the flour, butter, sugar and salt in a food processor. Pulse until crumbly. Alternately, combine in a bowl and cut the flour mixture into the butter with a pastry blender until crumbly. Add the water and continue to mix until the dough clings together.
Spray an 11-inch tart pan with cooking spray. Press the dough evenly into the tart pan and up the sides.
With a fork, prick the bottom of the dough in several places. Place in the freezer for 15 minutes.
Preheat oven to 375 degrees. Place a piece of parchment paper over the crust and fill with pie weights or old beans, rice or lentils.
Bake for 15-18 minutes or until crust is lightly baked through. Let cool.

Filling

Melt butter with oil over medium-high heat in a large skillet or saute pan. Add the onion, reduce heat to medium-low, cover and cook 30 minutes, stirring occasionally and watching so onions don't burn.
Remove the cover and continue cooking another 20-30 minutes or as needed until onions are very soft and golden. Add the garlic and cook 1-2 minutes or until fragrant.
Drain off any excess fat/liquid and let cool. Stir in goat cheese and thyme.
Place onion and cheese mixture in prepared crust and spread evenly.
Whisk eggs and cream (or half-and-half) together in a small bowl. Add salt and black pepper. Pour over onions.
Bake for 25-30 minutes or until the center is firm to the touch and tart is lightly golden.

Notes

TO REHEAT:

Leftovers reheat beautifully! Reheat at 350 degrees in the oven or toaster oven for 15-20 minutes.

FREEZER-FRIENDLY:

Wrap well or place in airtight containers.
Can be frozen for 1-2 months.
Thaw in the refrigerator and reheat in the oven or toaster oven for 15-20 minutes.

Nutrition