Caramelised Onion and Goat’s Cheese Tart
Caramelised Onion and Goat’s Cheese Tart is a delicious blend of sweet, tangy, and creamy flavours, perfect for brunch, lunch, or even dinner. The combination of golden caramelised onions and tangy goat’s cheese creates a beautifully balanced dish with a creamy texture and savoury finish. Not only does it taste amazing, but it’s also simple to make and pairs well with a variety of sides for any occasion. Why not pair with a one of my favourite quiches: Capsicum Bacon and Feta Quiche and Creamy Quiche Lorraine.
The Crust
There are shop bought options available, however there is no substitute for homemade pastry!
Food processor – add the flour, salt, cold butter and egg yolk. Turn the processor on low and gradually add the iced water, one tablespoon at a time. You may not need to use all the water, just enough for it to form a dough. Form it into a ball, wrap in plastic and refrigerate for 30-60 minutes.
By hand – place the flour and salt in a bowl. Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and half of the iced water and mix, adding additional water as necessary, until the dough just comes together. Form it into a ball, wrap in plastic and refrigerate for 30-60 minutes.
Roll out the chilled dough between two pieces of baking paper. The dough should be thin, approximately 2-3mm but thick enough to hold the caramelised onion tart filling. Gently lower into a 23cm round quiche tin or a rectangular tart tray. Trim any excess dough from the edges and use if necessary to fill in gaps or holes. Use a fork to prick the base lightly. Cover with one of the sheets of baking paper from the rolling and fill with baking beads or grains. Bake at 190°C | 170°C fan forced for 10 minutes, remove the beads and paper and bake for a further 5 minutes.
The Caramelised Onion and Goat’s Cheese Filling
1. Caramelise the Onions:
Heat the olive oil in a large frying pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown.
Stir in the balsamic vinegar and sugar, allowing the onions to deeply caramelise. Remove from heat.
2. Prepare the Filling:
In a bowl, whisk together the eggs, cream and seasoning. Then stir in the red pepper (capsicum).
Spread half the caramelised onion evenly over the tart crust, followed by half the crumbled goat’s cheese. Pour the egg mixture over top and sprinkle with the remaining onions and cheese – it’s ok if they sink into the egg filling.
The Bake, Serving and Storing the Caramelised Onion Tart
Bake the caramelised onion tart at 190°C | 170°C fan forced for 20-25 minutes, or until the filling is set and golden. Rest for 10 minutes before slicing.
The Caramelised Onion and Goat’s Cheese Tart is lovely served warm, but also great at room temperature – making it a good picnic option. Pair it with a crisp green salad and Crispy Semolina Potatoes or Creamy Potato Bake.
Store any leftover tart in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, noting if you use the microwave it will soften the crust.
With its balance of sweet caramelised onions and creamy goat’s cheese, this tart makes a perfect addition to any meal. Whether for brunch or a light dinner, it’s guaranteed to impress!
Feedback & More
Did you try the Caramelised Onion and Goat’s Cheese Tart? While you’re still on the page, let me know in the comments below. Cheers, Elby!
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Caramelised Onion and Goat’s Cheese Tart
Tangy goat’s cheese offset by sweet caramelised onion makes for a delicious quiche or tart filling.
8
servings15
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Ingredients
- Crust
3/4 cup plain flour
1/4 tsp salt
75 grams unsalted butter, cold and chopped
1 egg yolk (add the egg white to the filling)
2 tbsp ice cold water, approximately
- Caramelised Onion
2 tsp olive oil
1 red onion, finely sliced
3 tbsp balsamic vinegar
1 tbsp brown sugar
- Filling
3 eggs
2/3 cup thickened cream
1/2 tsp salt
1/4 tsp pepper
60 grams marinated chargrilled red peppers, finely chopped
50 grams marinated goat’s cheese
Directions
- Crust
- Preheat oven to 190°C | 170°C fan forced and lightly grease a 33×9.5cm tart pan (see Notes for other pans).
- Food processor: Place the flour, salt, butter and egg yolk into a food processor. Turn it onto low and gradually pour the water in while it is running. Only add enough water to turn it to a dough, it shouldn’t be sticky. Remove the dough from the processor, completely cover in plastic wrap and refrigerate for 30-60 minutes.
By hand: Place the flour and salt in a bowl. Rub the butter in until it resembles breadcrumbs. Mix in the egg yolk and half the water. Adding additional water as necessary, just enough to form a dough. Completely cover the dough in plastic wrap and refrigerate for 30-60 minutes. - Roll the pastry between two sheets of baking paper until approximately 2-3mm thick. Carefully place into prepared pan, pressing lightly to fit tightly to the edges and trimming any excess (let the pastry sit just above the edge of the pan if you have enough). Use a fork to prick the pastry.
- Place one piece of the baking paper onto the pastry and cover with baking beads or grains. Bake the crust for 10 minutes. Remove the baking paper and beads and cook for a further 5 minutes – it should be just starting to lightly brown. Set aside.
Read my Foolproof Shortcrust Pastry post for further details about blind baking and other pastry tips. - Caramelised Onion
- Heat the oil in a small pan over medium heat. Add the onion and cook for 5 minutes, or until softened.
- Add the vinegar and cook, stirring for 30 seconds, or until the vinegar has mostly evaporated.
- Stir in the sugar and remove from heat once browned, soft and caramelised. Set aside.
- Filling
- In a medium bowl, whisk together the eggs (plus egg white from the pastry if doing homemade), cream, salt and pepper.
- Stir in the red peppers.
- Assemble and Cook
- Spread half the onion over the cooked crust and sprinkle with half of the cheese.
- Stir the filling to mix up the peppers and pour into the crust.
- Sprinkle the remaining onion and cheese evenly over the top (it’s ok if it sinks in) and bake for 20-25 minutes or until cooked through.
Notes
- 23cm quiche pan: increase the filling to 4 eggs, 3/4 cup cream and 100 grams red peppers. Larger tart pans: double all pastry ingredients except for the egg yolk (you may need a little extra water) and wrap and refrigerate any leftover pastry. Increase the filling as for the 23cm quiche pan. Cooking times may increase for larger quiches/tarts.
Capsicum Bacon and Feta Quiche
Cooks in 90 minutesDifficulty: MediumExtremely tasty and creamy quiche – it’s even good eaten cold!
Mini Quiches
Cooks in 35 minutesDifficulty: MediumCheesy mini quiche bites with flaky golden puffed pastry. A delicious finger food treat for a crowd.
Creamy Potato Bake
Cooks in 55 minutesDifficulty: EasyPotato bake or potato gratin is a delicious, creamy, cheesy side. Made with sliced potatoes that melt in your mouth, gooey cheese throughout and topped with golden, crunchy cheese. It’s hard to beat.
