Caramelized Onion and Goat Cheese Tart

By Rosemary Mark
Sweet onions, tangy goat cheese and a light egg custard filling make an elegant tart perfect for a light lunch or appetizer. Serve warm or room temperature.
  • Prep: 15
  • Cook: 45
  • Cuisine: French
  • Course: Lunch


  • All Purpose Flour
  • Butter
  • crumbled goat cheese
  • dried thyme
  • eggs
  • pepper
  • Salt
  • store-bought pie dough
  • thinly sliced onion
  • tomato
  • thinly sliced
  • Whole milk


  1. Preheat oven to 400°F. Roll dough to a 12-inch circle. Press into a 10-inch tart pan with removable sides, folding dough in a double layer around edge. Prick bottom and sides of dough. Bake 10-12 minutes until lightly browned, pricking any air bubbles to release steam. Cool. (See note). Reduce oven to 350°F.
  2. In a large skillet cook onions with butter and thyme over medium-low heat until very soft and browned, about 15 minutes stirring occasionally.
  3. Whisk eggs and flour until smooth. Stir in milk, 1/4 teaspoon salt and pepper.
  4. Bake at 350°F for 45 minutes or until custard is set and top is very lightly browned. Let stand 10 minutes. Remove pan rim and cut into wedges to serve.