Say hello to your new favorite weekend lunch! Caramelized balsamic vinegar onion jam, goat’s cheese, and a smattering of thyme in an egg-based, creamy tart is my idea of a cracking Sunday brunch. Throw in a dressed, green salad on the side of this caramelized onion and goats cheese tart, and it’s pretty much perfect!
Now, remember that Caramelized balsamic onion and thyme jam I posted a few weeks ago? It shines so brightly in this dish. A buttery pastry crust, the sweetness of the onions alongside the tart flavor of goat’s cheese is a perfect match to it! It’s one of my favorite things to serve over a long, lazy lunch with friends.
What you need to get started making this goat’s cheese tart…
- 25cm sour cream pastry shell blind baked. You can find the recipe here or you could use a store-bought savoury tart shell.
- Fresh Eggs
- Dairy – thickened cream, full cream milk
- Sea salt flakes and freshly ground black pepper
- caramelized balsamic onion and thyme jam – if you are short of time, try a store-bought caramelized onion or onion jam.
- Fresh goats cheese – I used Meredith Dairy’s Chevre
- Sprigs of fresh thyme
- Preheat oven to 160°c
- In a bowl crack all the eggs and give a good whisk to combine egg yolks and egg whites. Add cream, milk, salt, pepper, and again, whisk to combine. Set aside.
- Spread the caramelized onion on the base of the pastry case. Crumble the goat’s cheese over the top of the onion. Pour over the egg mixture. Sprinkle with fresh thyme leaves.
- Pop the goat cheese tart the oven and bake for 40 minutes or until the top is golden brown. Serve either warm or at room temperature.
Tip: Always place a tart tin with a removable base on a baking sheet before adding the filling. It’s much easier to get in and out of the oven without spilling the filling mixture
Equipment you’ll need
If you are starting from scratch with the pastry and caramelized onion, you’ll need a food processor for the pastry as well as a rolling pin, a 25cm tart pan, and pie weights to blind-bake the tart shell. For the onion, a large frying pan is essential. If you are using a premade pastry shell and caramelized onion chutney, all you need is a baking tray, a small bowl, and a whisk
A quick note on goats cheese
So many people write off goat’s cheese for so many reasons. Personally, I love a good chevre. But I know so many shy away from it. Baking it into a tart is a great way to give it a try as the flavor is not as strong as it is on its own and there are so really good goat cheese producers in Australia. Meredith Dairy is probably the most well-known, and widely available. Woodside, made in the Adelaide Hills is another great option.
How to finish this Caramelized onion and goats cheese tart
Served, really simply with a balsamic-dressed green salad is always a hit in my family. If you are looking to incorporate it into a bit of a lunchtime grazing spread, I like to add cured meats, sourdough, condiments, and a selection of cheeses alongside the quiche and a salad or two. My go-to salads for a grazing spread are this roasted balsamic beetroot and labneh salad and a good potato salad. It also makes a really lovely entree if it’s a multi-course meal.
Store any leftover onion tart in an airtight container. Store in the refrigerator for up to 3 days.
Looking for a bit more Sunday lunch inspiration? Here are a few of my favorites…
- Cheesy cauliflower and leek soup
- Black garlic butter roast chicken
- Butternut pumpkin and chipotle soup
- Baked apple and pecan French toast pudding
- Colcannon mash
Say hello to your new favourite weekend lunch! Caramelized balsamic onion jam, goats cheese & a smattering of thyme in an savoury tart.
- 1 25cm sour cream pastry shell (blind baked)
- 3 eggs
- 350 ml thickened cream
- 150 ml full cream milk
- ¼ tsp sea salt flakes
- pepper (freshly ground)
- ½ c caramelized balsamic onion and thyme jam
- 100 g goats cheese (fresh)
- 3 sprigs thyme (fresh, leaves stripped)
- Preheat oven to 160°c
- In a bowl crack all the eggs and give a good whisk to combine egg whites and yolks. Add cream, milk, salt, pepper and again, whisk to combine. Set aside.
- On the tart base, spread the caramelized onion. Crumble the goats cheese over the top of the onion. Pour over the egg mixture. Sprinkle with fresh thyme leaves.
- Pop into the oven and bake for 40 minutes or until the top is golden
This recipe is made for a 25cm tart shell. You can purchase a premade savoury shell, or make the tart shell from scratch.
Serve with a green salad lightly drizzled with a good balsamic.