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How to make a Goats Cheese and Caramalised Onion Tart.

Updated on October 5, 2013

To cheat and make it in 1 minute

  • Pre-heat the oven to 180 degrees, gas mark 4.
  • Coat a small, round baking tin with butter - to stop the tart from sticking.
  • Take the shop bought pastery and cut it into circles so it fits inside the tin.
  • Push it down into the tin gently.
  • Spoon out the shop bought caramilised onion to the desired depth.
  • Cut a slice of goats cheese around 1cm deep and place on top.
  • Place in the oven and bake for 20 minutes.

This tart is made in three parts: making the pastery, making the caramalised onion and then finally making the tart.

This can be made very quickly if you bought shop made pastery, shop made caramalised onion and put it all together but I am going to describe the process from scratch because home made cooking is so much nicer.


For the pastry:

  • 75g (3oz) butter
  • 175g (6oz) plain flour
  • 1 large egg
  • 50g (2oz) strong cheddar cheese

For the filling:

  • Pesto
  • Very finely sliced 2x 100g goats cheeses.
  • Balsamic vinegar.
  • 900g (2Ib) of red onion.
  • 25g (1oz) butter
  • Chopped fresh sage - around 8 leaves
  • Olive oil
  • Salt and black pepper.

5 stars from 3 ratings of What do you think of this tart?

Making the pastry:

The tart has a base of a lovely crisp cheese pastry. This is how you make them:

  • Sieve the flour into a mixing bowl.
  • Cut the butter into small chunks and add to the bowl.
  • Rub the butter into the flour gently until you have a bread crumb consistency.
  • Then grate the cheese into this mixture.
  • A little mustard here is a nice touch.
  • You need to add a little cold water at this point and mix until you have a smooth dough.
  • The dough should then be left to one side for a while, ideally in the fridge so it is not as sticky when you need to work with it. (Make the caramilised onion while you are leave it.)

Making the filling:

  • Melt the butter in a saucepan.
  • Stir in the thinly chopped onions, balsamic vinegar and chopped sage.
  • Stir and season with salt and pepper.
  • Stir often to avoid the the mixture sticking or burning.
  • Reduce down until it forms a lovely glazed appearance and the excess liquid has evaporated. This should take around 30 minutes.
  • Let the mixture cool.

To make the tart:

  • Pre-heat the oven to 180 degrees or gas mark 4.
  • First you need to take your dough and roll it out thinly as possible.
  • Using a cutter, cut the dough into 8 circles.
  • Grease the tins and place the pastery over the top.
  • Brush a little beaten egg on each pastry case and pop in the oven for 5 minutes. (This helps to seal the pastry and stops it becoming soggy when you add the filling.)

  • Next take them out of the oven and let them cool for a little time.
  • Coat the bottom of the casing with a little pesto.
  • Spoon in the onion mix
  • Top each one with a slice of goats cheese, a sage leaf and a small drizzle of olive oil.
  • Place back in the oven for 20 minutes.
  • Serve with a little salad and enjoy.

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: 8 small tarts


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