I’ve always been a big fan of goat cheese. This versatile soft cheese has a slightly tangy flavor and beautiful texture that are quite pleasing to the palate! A savory pie like this onion, thyme, and goat cheese tart would be a great recipe to try if you have goat cheese in your fridge.
This tart would make a great addition to a brunch table or served alone for an appetizer or light lunch–even for those who aren’t fans of goat cheese. One of my younger sisters, Bookworm Beth 📚🐛, isn’t big on goat cheese, but she didn’t mind eating a few small pieces of this tart. For those who really like goat cheese (like me), feel free to increase the cheese a little.
One of the nicest parts of this tart is the onions on top. It takes some time to get the onions cooked through and nicely browned on both sides, but trust me, it’s worth the wait! Frying the onions in a well-buttered skillet gives them a fantastic flavor that’s hard to beat. Make sure to pick a large onion, though, since the onion rings will shrink as they cook.
Whether you’re planning an elegant brunch or simple gathering of friends, this onion, thyme, and goat cheese tart will be a tasty addition to your menu. Feel free to double the pastry and filling, as your hungry guests might want seconds! 😊
Serve this onion, thyme, and goat cheese tart with these other delicious recipes.
Pear, Gouda, and Almond Salad: an easy, low carb assortment of two cheeses, fresh lemon, toasted almonds, pear, and homemade dressing.
Sparkling Grapefruit and Ginger Fizz: a refreshing, non alcoholic drink flavored with grapefruit juice and fresh ginger.
Easy Glazed Lemon Scones: satisfy your lemon craving with these lovely springtime scones.Print
Onion, thyme, and goat cheese tart is a gourmet, vegetarian appetizer recipe that will be the star of your next dinner party. It’s made of a homemade pastry crust with an easy quiche-like filling topped with flavorful onions fried in a cast iron skillet. You don’t have to be Martha Stewart to make this awesome low carb appetizer!
For the Pastry
- scant 1 cup all-purpose flour (113g)
- pinch salt
- 1/4 cup unsalted butter, chilled (58g)
- 1/2 large egg
- 1–2 tablespoons cool water
For the Filling
- 1 large yellow onion, sliced
- 2 tablespoons salted butter (28g)
- 1/2 cup heavy whipping cream (118 ml)
- 1 large egg
- 1 large egg yolk
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon freshly grated nutmeg
- 2 ounces fresh goat cheese, crumbled (57g)
- 5–8 thyme sprigs, for garnish
Making the Pastry (10 minutes + 30 minutes chilling)
- Pour the flour into a medium bowl, then cube the butter and add it to the flour along with the salt. Rub the butter into the flour until it resembles fine breadcrumbs by pinching the cubes of butter and fluffing the mixture with your fingertips.
- Add half of a large egg and work the mixture together until a dough begins to form. Gradually add the water a few drops at a time as you continue to work the dough. The dough should be smooth and malleable, but not sticky.
- Knead gently a couple times to finish bringing the dough together, then shape into a disc, wrap tightly in plastic wrap, and chill in the fridge for 30 minutes.
Cooking the Onions (5 minutes prep)
- While the pastry is chilling, peel the onion and slice it into 1/4-inch rings.
- Melt the butter in a 10-inch cast iron skillet over medium high heat until bubbling, then add the onions. Cook the onions until they’re soft all the way through and well browned on both sides, about 20-30 minutes. Lower the heat as needed, and try to keep the shape of the rings intact.
- Set aside the cooked onions on a plate to cool.
Preparing the Pastry & Thyme (15 minutes + 20 minutes baking)
- Preheat the oven to 400 F.
- While the onions are cooking, roll out the chilled pastry thinly on a lightly floured surface and use it to line a 4.25 x 14-inch loose-bottomed tart pan. Trim off the excess pastry and prick the base with a fork, then chill in the fridge for 10 minutes.
- Line the pastry with parchment paper and dried beans, then blind bake at 400 F for 12-15 minutes, until the pastry is set. Remove the paper and beans and bake again for 400 F for 5-7 minutes, until the base is set and the edges are a light gold. Set aside to cool a little on a wire rack.
- While the pastry is baking, finely chop the thyme leaves and select 5-8 thyme sprigs to garnish the tart.
Assembling the Tart (10 minutes + 20 minutes baking)
- Crack the egg and egg yolk into a medium bowl and whisk with the heavy cream and seasonings, then pour the filling into the cooled pastry shell. Crumble the goat cheese and sprinkle it evenly over the egg filling. Top with the cooked onions and thyme sprigs.
- Bake at 400 F for 20-25 minutes, until a toothpick inserted into the egg filling comes out clean and the pastry is nicely browned. Serve warm.