Goat Cheese Tart
Easy to make and so satisfying, this is a balanced meal by itself.

Goat Cheese Caramelized Onion Tart

Bastille Day is the celebration of independence of the French people and a rejection of the coo of the monarchy. The people were determined to have freedom from feudalism and release the dissidents imprisoned by the monarchy.

This tart is so satisfying and you’ll be surprised at the touch of sweetness with the onions along with the slight tanginess of the goat cheese. Makes a great lunch or light dinner with a salad. I hope you’ll make this Goat Cheese Caramelized Onion Tart . Enjoy with a crisp, cool glass of Frey organic, biodynamic wine for a real summer treat.

A perfect sweet dessert on Bastille Day or any time is this quick clafoutis HERE.

INGREDIENTS for Goat Cheese Caramelized Onion Tart

3 onions sliced thinly

Pinch of thyme

bay leaf

pinch of salt and pepper

1 stick cold butter

1 cup flour plus pinch of salt

1/4 cup ice water

4 oz softened goat cheese

8 oz softened block of cream cheese

2 eggs plus one egg


Thinly slice onions.

Place in a dry saucepan with thyme and bay leaf, pinch salt and pepper

Cover  on low for at least an hour until translucent and starting to caramelize

Put flour with pinch of salt in processor, but for a couple seconds

Add cold butter, cut up into small-ish pieces

Pulse 10-12 times

Turn on and add ice water, dough should form a ball

Press into a nine inch springform pan

Bake pastry (placed on a sheet pan) for about 10 minutes to set

While baking, place goat cheese, cream cheese and two eggs in processor

Take out pastry from oven, let cool for a couple of minutes

With a slotted spoon, scoop onions out of sauce pan (discard bay leaf) and place in tart shell

Pour cheese filling over it

Whip last egg and gently brush soft top with some of the egg for browning

Bake 15-22 minutes until lightly browned on top

Let cool for a few minutes and open the springform sides of pan, slice and serve! If you like that, try our quiche HERE .


About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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