Caramelized Onion & Goat Cheese Tart with Thyme Crust

🛒 Ingredients

For the Crust 🧈

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 1 tablespoon chopped fresh thyme
• ¼ teaspoon salt
• 3–4 tablespoons ice water

For the Filling 🧅

• 4 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar

For the Custard 🥚

• 3 large eggs
• ½ cup heavy cream
• ¼ cup whole milk
• 1 teaspoon Dijon mustard
• Salt & pepper to taste
• 4 oz goat cheese, crumbled

🍳 Instructions

Step 1: Make the Crust

1. In a food processor, pulse flour, thyme, and salt.
2. Add butter; pulse until crumbly.
3. Drizzle in ice water, pulsing until dough comes together.
4. Shape into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out dough and press into a tart pan. Prick with fork and freeze for 10 minutes.
6. Blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes.

Step 2: Caramelize the Onions

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add sliced onions, salt, and pepper.
3. Cook slowly for 25–30 minutes, stirring often.
4. Stir in sugar and balsamic vinegar. Cook another 5 minutes until golden and jammy.

Step 3: Prepare the Custard

1. In a bowl, whisk eggs, cream, milk, mustard, salt, and pepper.

Step 4: Assemble and Bake

1. Spread caramelized onions over tart crust.
2. Pour custard over onions.
3. Sprinkle goat cheese on top.
4. Bake at 350°F (175°C) for 35–40 minutes, until set and lightly golden.
5. Cool 10 minutes before slicing.

🌿 Tips for Perfection

• Caramelize onions low and slow for best flavor.
• Add a sprinkle of fresh thyme or arugula before serving.
• Perfect served warm or room temp with a crisp green salad.