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Herbed Goat Cheese and Caramelized Onion Tart

Snowy goat cheese, a respectable amount of chopped fresh herbs, caramelized onion, and sweet-tart sun-dried tomatoes, peeking out of creamy custard, baked inside a flaky, nutty whole wheat and olive oil crust–this stellar Herbed Goat Cheese and Caramelized Onion Tart.

Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen
As an appetizer or light main course–anyone, 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.ready for custard. caramelizing onions for Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen

Herbed goat cheese and caramelized onion tart is really quite easy. You stir your choice of fresh herbs and bits of sun-dried tomato into sautéed onions, and spread it out in a pre-baked crust. Dollop on soft and tangy goat cheese and pour an egg/milk mix over it all. Bake it in the whole wheat olive oil crust I posted last week. My salty flaky mouthwatering press-in whole wheat and olive oil crust is one reason everyone falls in love–with this tart, that is.

caramelizing onions for Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen

Fresh herbs. You gotta use fresh aromatic herbs—they’ll be the 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 leftover stems of thyme and rosemary, so in they went. If you only have one fresh herb, say basil, then use all basil.

Pull this tart out of the oven, and pat yourself on the back. It’ll make you and your loved ones happy.

caramelizing onions for Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen

Herbed Goat Cheese and Caramelized Onion Tart 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, even mix the custard, but save the herb chopping until just before mixing with the onions and tomatoes.
  • The best tart pans are 1-inch deep fluted-ring pans with removable bottoms, round or square. After the tart cools, you work a knife around the edge, and set the tart on something a few inches off the table—the ring falls away.
  • Yet, 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.
  • Shhh, don’t tell anyone I said this. Use any crust you want, even store-bought if you don’t have the time to make your own!

Whole Wheat Olive Oil Crust. Ready for caramelizing onions for Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen

Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen

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caramelizing onions for Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen
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Herbed Goat Cheese and Caramelized Onion Tart
Fresh herbs, creamy goat cheese, sun-dried tomatoes and caramelized onions--this tart is the bomb. Especially when you bake it in my whole wheat olive oil crust! Yum!!
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
  • About 6 ounces soft goat cheese
  • 3/4 cup milk , or dairy-free milk
  • 4 eggs
  • Real Salt and freshly ground black pepper
Instructions
  1. 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.
  2. 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.
  3. Distribute the onion and herb mixture evenly into the baked shell. Dot with pieces of goat cheese.
  4. 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.
Recipe Notes
Which fresh herbs to include is up to you. Fresh is the key. If you only choose one it's okay.

2 comments

  • Jeanne

    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! Reply · 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! Reply · 4 June, 2016

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