Onion Tart
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This onion tart features a buttery garlic crust, sweet caramelized onions, and tangy goat cheese. It's easy to make and perfect for holiday brunch or a weeknight dinner.
Table of Contents
- Why You'll Love This Onion Tart Recipe
- Ingredients You Need
- Here's How You Make It
- 3 Tips & Tricks
- FAQs About This Onion Tart
- More Savory Brunch & Appetizer Recipes
Onions are quite possibly my very favorite of savory ingredients. They can be prepared in many different ways, which can change the taste from sharp to sweet. This caramelized onion tart takes onions to the sweet range and makes for an explosion of flavor when combined with goat cheese and sits in a buttery pastry crust.
Why You'll Love This Onion Tart Recipe
- Absolutely delicious- from the flaky and buttery crust to the creamy goat cheese and flavorful caramelized onions, this tart is bursting with flavor.
- Simple ingredients come together to create a tart that is elegant enough for guests, but easy enough for any day.
- Easy to make, let the processor do all the work for the pastry crust.
- Incredibly versatile- this French onion tart can be served for a holiday brunch, baby shower or for a weeknight dinner.
Ingredients You Need
This onion tart has a buttery and crumbly garlic flavored crust that holds a creamy goat cheese and onion filling. It's similar to a quiche in texture and has the sweetness from the caramelized onions and a subtle tartness from the goat cheese.
- Spices: Basic pantry spices like kosher salt, black pepper and garlic powder add wonderful flavor.
- Flour: The all-purpose flour is the base of the tart crust providing enough structure for the filling.
- Butter: Unsalted butter brings the buttery goodness to the flaky pastry crust without adding too much salt.
- Eggs: You need 3 whole eggs + 1 egg yolk for the crust and filling. These add the structure for the goat cheese and onion filling and just enough to bring the dough together.
- Milk & Heavy Cream: Both add richness and creaminess to the tart filling.
- Goat Cheese: Adds wonderful tangy flavor.
- Onions: The onions are caramelized adding wonderful flavor. You can use the onions that you prefer as they are the star of the show!
- Balsamic Glaze & Thyme: Used for garnish and adds wonderful flavor.
Here's How You Make It
While there are multiple steps to this onion tart recipe, it's much easier than you think! Start by making the pastry crust which is the base of the tart- this comes together easily in a food processor. (If you don't have a food processor, you can use a pastry cutter). Then, wrap the dough tightly in plastic wrap and refrigerator for at least 1 hour.
While the dough is chilling, start browning the onions.
Once the dough chills, roll out until the dough on a lightly floured surface, until it's 1 inch larger than the tart pan. Carefully press into the pan and trim any excess dough. Lay a piece of parchment paper over the tart dough and add pie weights while it par-bakes. This will take about 20 minutes at 375ºF.
Once the crust is done, crumble the goat cheese and sprinkle over the bottom on the crust. Then, add the onion on top. Place the eggs, milk, cream, salt, garlic powder, and pepper in a large spouted bowl (for easy pouring) and whisk until combined. Then, pour around the onions. Bake at 375ºF until set, about 28-30 minutes. Garnish with balsamic glaze and fresh thyme.
3 Tips & Tricks
- Use Thick Onion Slices: The onions will soften as they caramelize. If the onions are sliced too thin, they will begin to fall apart.
- Par-Bake the Crust: Baking the crust prior to adding the filling is key as the filling doesn't need as much as the crust to cook. If you skip this step you'll end up with a cooked filling and a soggy tart crust. No one wants that! If you don't have pie weights, you can use dried beans or even clean coins as they will sit on top of the parchment paper.
- Use a Sprouted Bowl: For easy pouring, make the custard filling in a large bowl that has a sprouted edge.
FAQs About This Onion Tart
Leftovers should be covered and stored in the refrigerator for up to 5 days.
Absolutely! Allow the tart to cool completely, then wrap tightly and place in an airtight container or zip-top bag and freeze for up to one month. Allow the caramelized onion tart to thaw overnight in the refrigerator and then warm to your liking.
You can easily reheat the entire onion tart or slices on a baking sheet (or in the tart pan) at 300ºF for 10 minutes. You can also reheat in the microwave.
More Savory Brunch & Appetizer Recipes
As an amazon associate I earn from qualifying purchases.
Onion Tart
Ingredients
Tart Crust
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup unsalted butter, cold
- 1 large egg yolk
- 2 teaspoons heavy cream
Filling
- 2 Tablespoons unsalted butter
- 1 large red onion, thickly sliced
- 4 ounces goat cheese
- 3 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- balsamic glaze, for garnish
- fresh thyme, for garnish
Equipment
- Tart Pan
- Food Processor
- Pie Weights
Instructions
- For the tart crust: Place the flour and seasonings in the bowl of a food processor. Add the butter and pulse together until the mixture resembles course meal. Add the egg yolk and cream, pulsing until the dough starts to come together in a ball- it should pull away cleanly from the sides. Wrap the dough tightly in plastic wrap and chill for 1 hour. (While the dough chills, begin the filling).
- Melt the butter in a large skillet (10-inch or larger) over medium heat. Add the onions and cook for 15-20 minutes, flipping halfway, until the onions are softened and lightly browned. Set side to finish the filling in step 5).
- Pre-heat the oven to 375ºF. Once the tart dough has chilled, roll the dough out on a lightly floured surface until it's an inch wider than your tart pan. (Most tart pans are 9.5-10 inches, so you'll want the dough to be 10.5-11 inches).
- Press the dough gently into the pan, making sure the dough is tightly packed into the edges of the pan, and trim away the excess. Pierce the dough all over gently with a fork. Lay a piece of parchment paper over the tart dough and add pie weights (see recipe notes for other options). Par-bake for 20 minutes until just set. Remove the tart from the oven, carefully lift the parchment paper with pie weights and set aside.
- Crumble the goat cheese and place evenly over the bottom of the par-baked crust. Then, arrange the onion slices on top.
- Whisk the the eggs, milk, cream, salt, garlic powder, and pepper in a large bowl, preferably with a spouted edge for easy pouring, and whisk to until combined. Carefully pour the custard around the onions- it's OK if some gets on top on the onions. (Keeping it around the sides will allow the onions to stand out).
- Bake at 375ºF until set, about 28-30 minutes. Begin checking at 25 minutes. If the top or edges begin to brown too much, use a pie crust shield or carefully tend aluminum foil on top.
- Remove from the oven and garnish with a drizzle of balsamic glaze and a sprinkle of fresh thyme.
Notes
- Make Ahead Instructions: the tart can be made up to a day before serving, cover and store in the refrigerator. The tart can be served cold, at room temperature or warmed (cover with foil and reheat at 300°F for 10-20 minutes).
- Milk & Heavy Cream: 2% or whole milk can be used. The heavy cream should have at least a 36% fat content.
- Onions: red, yellow or white onions can be used, just be sure to slice them thickly.
