My Caramelised Onion Goats Cheese Tart is a flavour combination from heaven! It’s technically actually a goats cheese, caramelised onion and mushroom tart because I had some mushrooms left over in the fridge that needed using up, so on they went! But honestly that is the beauty of this tart you can add on whatever you like and customise it to your taste.
Just how fabulous does it look!
Pastry: Caramelised Onion Goats Cheese Tart
For the pastry I used Jus’rol Puff Pastry that comes pre rolled because gone are the time soft avoid where I had all the time in the world to laminate and make pastry from scratch. Unfortunately now I am reliant on brilliant brands like Jus’rol doing half the work for me and at no cost to the overall taste! So do yourself a favour and pick up one of these.
Cut the pastry to whatever size you like, I trimmed mine down a little so that I could fit it on my oven tray but you may not have to depending on the size of tray you have at home.
For the pastry base you’ll want to:
- Score a 1 inch thick border with knife so that you have a crust and an area for the filling. Prick the centre multiple times with a fork, this is to prevent it from puffing up in the oven. It should look like this:
2. Add on your goats cheese and caramelised onions.
3. Egg wash the sides and pop in the oven to bake at 180 degrees celsius for 20-25 minutes or until golden brown! Here’s what it should look like pre-baking:
Caramelised onion Goats Cheese Tart
Let’s talk caramelised onions, these are a labour of love and certainly not something you should cut corners on, so let’s break it down:
- Peel and slice your 2 medium white onions into medium sized slices.
- In a wide shallow non-stick pan, ensure that it is large enough for all your onions to have contact with the bottom of the pan so that they don’t overlap one another, heat up 1 tablespoon of olive oil on a medium heat.
- Once the oil is hot, add in your sliced onions and stir to ensure they’re all coated in the oil.
- Stir every 3-4 minutes or so to ensure they don’t burn and adjust the heat if necessary. If your hob is quite strong I’d recommend alternating between a medium and low heat.
- After 8 minutes, add in half a teaspoon of salt and stir well.
- Half way through, you may need to add a splash of water to the pan if you feel that your onions are drying out!
- Continue to cook your onions for 35-45 minutes, they should have browned by now and with lots of stirring they should be brown but not burnt!
- Once beautifully brown and golden remove from the heat and they’re ready to go on top of your puff pastry!
Serving
Now once you’ve added all your toppings onto your tart, in my case we’re doing goats cheese, sliced baby mushrooms and the golden caramelised onion, you can think about additional toppings. Once my tart was cooked, I sprinkled on some fresh rocket which really helps to cut through the richness of the tart. Once baked, wait 2-3 minutes for the tart to cool and then slice and enjoy!
Video Tutorial
If you like the look of this recipe then you should definitely check out these ones for some more awesome flavour combinations!
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Goats cheese and Caramelised Onion Tart
Ingredients
- 2 medium white onions
- 150 g goats cheese
- 320 g Jus-Rol puff pastry ready rolled sheet
- 150 g rocket
- 1 egg
Instructions
- Begin by caramelising your onions:Peel and slice your 2 medium white onions into medium sized slices. In a wide shallow non-stick pan, heat up 1 tablespoon of olive oil on a medium heat.Once the oil is hot, add in your sliced onions and stir to ensure they're all coated in the oil. Stir every 3-4 minutes or so to ensure they don't burn and adjust the heat if necessary.After 8 minutes, add in half a teaspoon of salt and stir well.Half way through, you may need to add a splash of water to the pan if you feel that your onions are drying out!Continue to cook your onions for 35-45 minutes, they should have browned by now and with lots of stirring they should be brown but not burnt! Set aside for later.
- Slice you goats cheese into evenly sized rounds and set aside for later.
- Pre-heat your oven to 180°
- Unroll the pastry and transfer it to a baking tray lined with parchment paper.
- Score a 1-inch thick border with knife so that you have a distinction between the crust and area for the filling. Prick the centre multiple times with a fork, this is to prevent it from puffing up in the oven.
- Time to add your toppings onto the pastry! Evenly distribute the caramelised onions and goats cheese over the pricked centre.
- For the egg wash, whisk one egg and brush onto the outside border of your pastry with a pastry brush.
- Transfer your tart into the oven and bake for 25 minutes or until golden brown.
- Remove from the oven once golden and allow to cool for 2-3 minutes then enjoy!
