This simple caramelized onion and goat cheese tart is not just delicious but pretty good looking too! With under 5 ingredients and a little bit of time, proudly serve this onion tart when you want to feel a little fancy or are just in the mood for something that pairs well with a simple green salad.

This tart is like a caramelized onion and goat cheese quiche without the added work of making a custard filling. The first time you make this onion tart you'll think that you missed a step or left out an ingredient, but nope, the recipe is really that simple. The caramelized onions are the standout flavor in the tart and the tang of the goat cheese rounds out the dish perfectly. Sprinkle with fresh herbs or drizzle with some balsamic vinegar to really take the flavors over the top.

Quick Look

• 🧅 What it is: A free-form puff pastry tart piled with caramelized onions and goat cheese. Think caramelized onion and goat cheese quiche without the custard.
• ⏲️ Time: 10 minutes prep, up to 50 minutes for the onions, 20-25 minutes to bake. About 1 hour 25 minutes total.
• 🧊 Make ahead: The onions can be made ahead, so on serving day you just assemble and bake.
• 🧀 Goat cheese: Optional. See the FAQ for swaps.

Key Ingredients

• Puff pastry: I like Pepperidge Farm puff pastry. It's easy to work with and you can find it almost anywhere. Stock up when it's on sale and keep a few boxes in the freezer for quick meals.
• Onions: You need 4-5 large yellow onions, about 3 lbs. White or red onions work too. [YOUR NOTE, optional: how much cooked onion this makes.]
• Goat cheese: Even if you don't think you're a goat cheese fan, try it. The tang goes so well with the sweet onions. You can leave it off if you really don't like it 😉.
• Olive oil and salt: 2 tablespoons of olive oil and a heavy pinch of salt for the onions.

HOW TO MAKE THE CARAMELIZED ONIONS

1. Slice the onions thinly. A mandoline helps. If you don't have one, peel the onion, cut off the top, set it flat side down, and slice.
2. Heat the olive oil in a large sauté pan, add the onions, and a heavy pinch of salt. They'll look like they're falling out of the pan. Don't worry, they cook down.
3. Cook on high for about 5 minutes, then reduce to medium and let them go, stirring every few minutes from the bottom of the pan. It can take up to 45 minutes.
4. You don't want them dark brown. You want golden brown with some caramelized brown bits.

How to assemble the onion tart

1. Roll out one sheet of puff pastry a little and set it on a parchment-lined baking sheet.
2. Spread the onions over the pastry, leaving a small border bare.
3. Dollop the goat cheese evenly over the top.
4. Fold the edges over the filling.
5. Bake at 425°F until the pastry is golden brown and puffed, 20-25 minutes.
6. Slide the tart onto a serving dish and garnish with fresh herbs. I like rosemary, but thyme leaves or sprigs work too.

FAQ's

Puff Pastry, Homemade Dough, or Pie Dough

A free-form puff pastry crust comes out flaky with very little room for error. If you don't have puff pastry, a homemade pastry dough works, but blind bake it for 15-20 minutes before adding the onions. For pie dough, use homemade or a store-bought rolled crust, follow the package directions for blind baking and temperature, and assemble the same way.

What to Serve With It

It's great at brunch or as a light dinner, warm or at room temperature.

• Mother's Day: A big salad, a soup bar, this tart, coconut bread, and tea for dessert.
• Sunday brunch with friends: Challah french toast, lox, fruit and yogurt parfaits, and homemade iced mochas.
• Wedding shower: Mini zucchini quiches, fruit skewers, avocado toast, deviled eggs, croissants, and mimosas.
• Summer weeknight dinner: This tart, a simple salad, and a cold, crisp glass of white wine.

Tart Pan or Mini Tarts

For a fancier look, use a tart pan with a removable bottom. You can make one big tart or smaller tartlets. For mini tarts, cut the puff pastry with a cookie or biscuit cutter, portion out the filling, and bake as directed.