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Tarte au Chevre et Oignons Caramelises

Name: Tarte au Chevre et Oignons Caramelises
Prep time: 12 min
Cook time: 28 min
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 160 g shortcrust pastry; 5 g plain flour, for dusting; 300 g yellow onions, thinly sliced; 15 g unsalted butter; 10 ml olive oil; 2 tsp fresh thyme leaves; 1/4 tsp fine salt; 1/8 tsp black pepper; 10 g honey; 120 g soft goat cheese; 1 large egg; 60 ml double cream; 1 tsp Dijon mustard; 1/8 tsp fine salt; 1/8 tsp black pepper; 1 tsp fresh thyme leaves

This tart combines buttery shortcrust pastry with sweet, jammy onions and a creamy goat cheese custard scented with thyme. The result is rich yet balanced, with crisp edges, a silky filling, and a gentle sweetness from the honey.

45 min

2 servings

860 kcal

French

Ingredients

For the pastry shell

160 gshortcrust pastry
5 gplain flour, for dusting

For the caramelised onions

300 gyellow onions, thinly sliced
15 gunsalted butter
10 mlolive oil
2 tspfresh thyme leaves
1/4 tspfine salt
1/8 tspblack pepper
10 ghoney

For the filling

120 gsoft goat cheese
1 largeegg
60 mldouble cream
1 tspDijon mustard
1/8 tspfine salt
1/8 tspblack pepper

For finishing

1 tspfresh thyme leaves

Instructions

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

Nutrition per serving

860 kcal

Calories

21g

Protein

46g

Carbs

64g

Fat

Fiber

Notes

•Using ready-made all-butter shortcrust pastry keeps the recipe within the 45-minute target without sacrificing flavour.
•If your onions seem dry before they soften, add 1 tablespoon of water and continue cooking over low heat.
•For the best flavour balance, choose a creamy, mildly tangy goat cheese rather than a very aged, crumbly one.
•A loose-bottomed tart tin makes unmoulding much easier.

Background

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.

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