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Caramelized Onion and Goat Cheese Tart - Overhead hero shot of tart on gray background

Caramelized Onion and Goat Cheese Tart with Thyme

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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.
Course Quiches and Tarts
Cuisine French
Diet Vegetarian
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 6
Calories 600



  • 1 ½ cups all-purpose flour
  • 10 tablespoons unsalted butter 1 stick plus 2 tablespoons, cold and cut into small pieces
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 4 tablespoons ice water or more as necessary
  • Cooking spray


  • ¼ 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



  • 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.


  • 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.


TO REHEAT:  Leftovers reheat beautifully! Reheat at 350 degrees for 15-20 minutes.


Serving: 1 | Calories: 600kcal | Carbohydrates: 31g | Protein: 11g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 747mg | Potassium: 196mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1516IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg