Caramelised Onion, Goats Cheese and Thyme Tart

As Spring warms up and heads into Summer, now is the perfect time for light, delicious lunch dishes served outdoors and shared with friends. This caramelised onion, goats cheese and thyme tart fits the bill perfectly, and is ideal served with crusty bread, a crisp, refreshing white wine and a large green salad.

This tart can be served warm or cold, so if you are rushed for time, you can make it in advance (it also freezes well and can be defrosted and reheated).

Caramelised Onion, Goats Cheese and Thyme Tart Ingredients

  • 1 quantity short crust pastry (you can either use good quality shop bought pastry – you will need one sheet for a 24cm pie plate or 4 sheets joined together for 24 mini tartlets – or use the pastry recipe from the our Lemon Tart recipe rolled out to 5mm thick)
  • 4 spanish onions, skins removed, cut in half and sliced finely
  • 1 tsp brown sugar
  • Olive oil
  • 200g soft goats cheese (if you find goats cheese too ‘goaty’, then substitute with Danish fetta)
  • Large handful fresh thyme sprigs, leaves removed from stems and chopped roughly
  • 4 eggs
  • 300ml cream

Caramelised Onion, Goats Cheese and Thyme Tart Method

Preheat the oven to 200°C. Grease a 24cm flan or pie plate well, roll out the pastry to 5mm thick and place into the pie plate then trim the edges. Blind bake in the oven for 15 minutes until golden brown, removing the pie weights after 10 minutes to allow the bottom to colour.

Whilst the pastry case is baking, place the onions, brown sugar and a good few glugs of olive oil in a medium sized saucepan and allow the onions to saute very gently over low heat until caramelised. This will take some time, approx 30-45 minutes. Don’t be tempted to turn up the heat and rush this step.

In a medium bowl whisk the eggs and cream until well combined, and season with salt and pepper. Add the thyme and combine.

Remove the pastry from the oven, top with the caramalised onions, sprinkle with the goats cheese (or fetta), then top with the egg mixture.

Reduce the oven temperature to 170-180°C and bake the tart for 20 minutes until the egg mixture is just set. Remove from the oven and allow to cool slightly, then serve.