Caramelized Onion and Goat Cheese Tart

By: Rosemary Mark

  • Yield:

    8 slices

  • Prep:

    15 mins

  • Ready In: 60 mins
  • Cook: 45 mins



  • 1 store-bought pizza dough, single crust
  • 3-4 cups thinly sliced onion, halved and cut in vertical strips
  • 2 tablespoons butter
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped thyme
  • 4 eggs
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces crumbled goat cheese , 3/4 cup
  • 1 medium tomato, thinly sliced



  1. Preheat oven to 400°F. Roll dough to a 12-inch circle. Press into a 10-inch tart pan with removable sides, folding dough in a double layer around edge. Prick bottom and sides of dough. Bake 10-12 minutes until lightly browned, pricking any air bubbles to release steam. Cool. (See note). Reduce oven to 350°F.
  2. In a large skillet cook onions with butter and thyme over medium-low heat until very soft and browned, about 15 minutes stirring occasionally.
  3. Whisk eggs and flour until smooth. Stir in milk, 1/4 teaspoon salt and pepper. Place tart on a baking sheet (to catch any spills). Spread onions and goat cheese evenly on crust. Pour egg mixture over. Arrange tomato slices on top.
  4. Bake at 350°F for 45 minutes or until custard is set and top is very lightly browned. Let stand 10 minutes. Remove pan rim and cut into wedges to serve.