Tarte au Chevre et Oignons Caramelises

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Lightly flour the work surface, roll the shortcrust pastry to fit a 20 cm tart tin, then line the tin and press it neatly into the corners. Trim the excess and prick the base all over with a fork. Chill briefly while you prepare the onions; this helps reduce shrinkage in the oven.

   160 g shortcrust pastry5 g plain flour, for dusting
2. 2

   Heat the butter and olive oil in a wide frying pan over medium heat. Add the sliced onions, thyme, salt, and pepper. Cook for 12-15 minutes, stirring often, until the onions soften and turn deep golden. Lower the heat if they colour too quickly; proper caramelisation should be sweet and jammy, not burnt. Stir in the honey and cook 1 minute more, then remove from the heat.

   300 g yellow onions, thinly sliced15 g unsalted butter10 ml olive oil2 tsp fresh thyme leaves1/4 tsp fine salt1/8 tsp black pepper10 g honey
3. 3

   Bake the chilled pastry shell for 10 minutes until it looks dry and just lightly coloured. If the base puffs, gently press it down with the back of a spoon. This short blind bake keeps the tart crisp under the filling.

   160 g shortcrust pastry
4. 4

   While the shell bakes, whisk together the goat cheese, egg, double cream, Dijon mustard, salt, and pepper until mostly smooth. A few small bits of cheese are fine and give the tart more texture.

   120 g soft goat cheese1 large egg60 ml double cream1 tsp Dijon mustard1/8 tsp fine salt1/8 tsp black pepper
5. 5

   Spread the caramelised onions evenly over the warm pastry shell. Spoon or pour over the goat cheese filling and gently level the top. Scatter with the remaining thyme leaves.

   300 g yellow onions, thinly sliced10 g honey120 g soft goat cheese1 large egg60 ml double cream1 tsp Dijon mustard1 tsp fresh thyme leaves
6. 6

   Bake for 18-20 minutes at 200°C until the filling is just set, lightly puffed, and golden in spots. The centre should have only a slight wobble when nudged. Rest the tart for 5 minutes before slicing so the filling settles cleanly.

7. 7

   Slice and serve warm. It pairs especially well with a lightly dressed green salad or a few peppery leaves.

Origin & History

Savory cheese tarts are a long-standing part of French home cooking and cafe fare, especially in regions with strong dairy traditions. Pairing goat cheese with onions and thyme reflects classic French flavour combinations built from local produce, herbs, and simple pastry techniques.