Savory Delight: Caramelized Onion & Goat Cheese Tart

Caramelizing the Onions

Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium‑low heat. Add the thinly sliced onions, a pinch of ½ teaspoon sea salt, and stir to coat. Cook slowly, stirring every few minutes, for 25–30 minutes until the onions turn deep amber and taste sweet. If the pan looks dry, splash a tablespoon of water to deglaze. Finish with 1 tablespoon honey and the chopped thyme, cooking another 2 minutes for a glossy finish.

Making the Custard

1. Whisk Eggs & Cream. In a medium bowl, whisk together 2 large eggs and ½ cup heavy cream until fully combined. Add a pinch of ¼ teaspoon black pepper and a dash of ½ teaspoon sea salt. This mixture will set the tart’s interior and keep it moist.
2. Combine Goat Cheese. Crumble ¼ cup goat cheese into the custard and stir gently. The cheese will melt slightly during baking, creating pockets of tangy creaminess throughout the tart.

Assembling the Tart

Spread the caramelized onions evenly over the prepared pastry base, leaving a small border around the edge. Pour the goat‑cheese custard over the onions, smoothing the top with a spatula. The custard should just cover the onions; any excess will set as a golden rim.

Baking

Preheat the oven to 375°F (190°C). Place the tart on the middle rack and bake for 30–35 minutes, or until the pastry is puffed, golden, and the custard is set with a slight wobble in the center. A quick visual cue: the edges should be deep amber while the center jiggles like a soft gelatin.

Finishing Touches

Remove the tart from the oven and let it rest for 8–10 minutes. This rest period allows the custard to finish setting and makes slicing cleaner. Garnish with a few extra thyme leaves and a drizzle of honey if you like a sweeter finish. Serve warm or at room temperature for a perfect brunch centerpiece.