Balsamic Onion and Goat's Cheese Tart from May Simpkin

Elevate your lunch table with this impressive Caramelised Onion and Goat’s Cheese Tart! You’ll love this vegetarian onion and goat’s cheese tart!

The French do tarts well and this combination of robust onions, slowly cooked with balsamic vinegar until they are naturally sweet, combined with the slightly salty, creamy goat cheese on a shortcrust pastry bed is one of my favourites. A simple onion and goat’s cheese tart is always a crowd-pleaser and can easily be prepared ahead until you’re ready to bake it.

This easy showstopper not only tastes divine but comes with health benefits too! The caramelised onions offer antioxidants and fibre, whilst the goat’s cheese brings protein and calcium to the table.

Remember, load up the onions for an even richer tart and of course, more powerful anti-inflammatory benefits. Onions “count” as a vegetable!

Bon appétit!

To make this Onion and Goat’s Cheese Tart, you’ll need:

  • 1 pack readymade (ready rolled) shortcrust pastry
  • 8-10 medium onions, sliced
  • Olive oil; for frying and drizzling
  • 3-4 tbsp balsamic vinegar
  • 6-8 fresh thyme sprigs
  • 1 pack of firm goat’s cheese; thickly sliced
  • Salt & pepper

Heat olive oil in a large frying pan and add onions to high heat initially, tossing continuously until they are translucent. Reduce the heat and then add 3 tablespoons of balsamic vinegar and salt. Stir well to combine then cover and continue to cook over a low heat for approximately 20 mins, stirring regularly. Adjust the seasoning, possibly adding a tablespoon of vinegar, salt, and pepper.

Set aside and allow to cool.

[TIP: You can make this ahead and store it in the fridge until you’re ready to make the tart.]

Preheat the oven to 200 ° C.

Lay out the ready-made pastry onto a baking tray, retaining the greaseproof paper as a base for your pastry.

Now lay out the onion mixture in the centre of the pastry, leaving a section of around 1-2cm around the edge.

Arrange the goat’s cheese and thyme sprigs on top.

OPTION: fold over the edges for a more rustic crust finish

Drizzle with olive oil and bake for approximately 15-20mins, until the pasty around the edge is golden and the goat’s cheese lightly browned.

This is best served slightly warm rather than straight out of the oven, with a delicious mixed salad drizzled with a French Dijon Mustard Vinaigrette to accompany it. I serve this regularly during our summer months at Chateau de la Vigne but it’s equally perfect on any festive table.

TIP

If you’re making this ahead, you can prepare it so it’s ready to go into the oven or you can go ahead and bake it and reheat it in the oven for 10mins when you’re ready to serve.

Nutritional Nugget

For the majority of people, onions are a fantastic boost to any meal, however for those diagnosed with IBS, especially if you’ve been advised to follow a FODMAP diet, onions should be included carefully and under guidance from a health professional.