Caramelized onions, sweet-tart dried tomatoes, a respectable amount of fresh herbs, and creamy goat cheese custard, all baked in a flaky whole wheat and olive oil crust–this herbed goat cheese and caramelized onion tart will rock your appetizer world.
Everyone who bites into this savory tart becomes totally smitten. Maybe they didn’t know what to expect, but whenever I serve it, people purr happily, “Ooh and Aah—this is soooo yummy. And the crust, wow!” It brings a glow to my heart.
JUMP DIRECTLY TO RECIPE
This savory tart is quite easy to put together. It begins with a salty flaky mouthwatering crust, my 10-minute press-in whole wheat olive oil crust.
While the crust bakes, sauté sliced onions into soft caramelized sweetness, then stir in bits of sun-dried tomato and chopped fresh herbs like thyme, rosemary, and basil–the choice is yours.
Spread the onion mixture into the crust, then dollop on soft tangy goat cheese. Whisk eggs with milk and pour over. Bake until the custard is just set. When you pull it out of the oven, pat yourself on the back. Tart well done!
Just so you know. Some of the links are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
Herbed Goat Cheese and Caramelized Onion Tart recipe details:
- Prep ahead: Make the crust, press it in the pan, and par-bake it the day before, or earlier in the day. Chop the sun-dried tomatoes and cook the onions ahead. You can even mix the custard ahead of time, but save chopping the fresh herbs until you are just about ready to bake the tart.
- You gotta use fresh herbs—they’ll be the aromatic difference that takes your herbed goat cheese and caramelized onion tart over the top. Which herbs to include is up to you. I seem to always have parsley around, and this time a few thyme and rosemary branches, so in they went. If you only have one fresh herb, say basil, then use all basil.
- The best tart pans are 1-inch deep fluted-ring pans with removable bottoms, round or square. After your tart cools, you gently work a knife around the edge, set the tart on something a few inches off the table, and see the ring fall away.
- Now if you only have a regular pie pan, for heaven’s sake bake your herbed goat cheese tart in the pie pan. This savory tart is too good to pass by for lack of a special pan.
You might want to try my Spinach and Goat Cheese Upside Down Quiche. It has the same whole wheat olive oil crust, except it goes on top of the custard!
Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)
- Follow me on Instagram! It’s my favorite!
- Peruse my Pinterest boards for more vegetarian recipe ideas.
- Find daily vegetarian and healthy living ideas on my Facebook page.
If you make this recipe, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.
This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
If you like this recipe, I’d be grateful if you’d give a ✮✮✮✮✮ rating on the recipe card below.
Herbed Goat Cheese and Caramelized Onion Tart
Ingredients
- Whole Wheat Olive Oil Pastry
- 1 tablespoon olive oil
- 1 medium yellow or sweet onion , thinly sliced
- ½ teaspoon chopped fresh thyme leaves (see note)
- ½ teaspoon chopped fresh rosemary (see note)
- ¼ cup chopped fresh parsley (see note)
- 2 tablespoons chopped fresh cilantro or basil (see note)
- ¼ cup sun-dried tomatoes in oil , drained and chopped
- 6 ounces soft goat cheese
- 3/4 cup milk , or dairy-free milk
- 4 eggs
- fine sea salt and freshly ground black pepper
Instructions
- Pre-heat oven to 350°F. Press tart dough into and up the sides of a 9-inch round tart pan with removable bottom. Par-bake 20 minutes.
- While the pie crust is baking, heat the oil in a large skillet over medium flame. Add the onions and cook and stir until the onions are very soft, 15 to 20 minutes. They will begin to caramelize. Stir in the chopped herbs and sun-dried tomatoes.
- Distribute the onion and herb mixture evenly into the baked shell. Dot with pieces of goat cheese.
- Whisk the milk and the eggs together and pour over the filling. Bake 20 minutes or so, until the filling has puffed up and no longer jiggles in the center. Let cool before cutting.
Yum, THIS is on my to-do list for the weekend. Eggs from our chickens, herbs from the garden and goat cheese made this week. Happy summer! · 4 June, 2016
Ahh that homemade goat cheese I want to make with you one day! Can’t wait to hear how the tart comes out! · 4 June, 2016