Tart with caramelized onions, cherry tomatoes and goat cheese

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There can never be too many recipes with onions. I’ve already introduced you to the French onion pie “Pissaladière.” Today, I’ll share another variation on this theme.

Previously, I shared how to quickly and efficiently caramelize onions. Part of those onions can be used for a wonderful dip sauce with caramelized onions, and the rest I suggest using for this tart.

Here, unlike with the Pissaladière, we won’t fuss with the dough and instead, we’ll take ready-made puff pastry from the store.

If we don’t take into account the time needed to thaw the dough and to caramelize the onions in advance, the time it takes to prepare this tart is just a few minutes. All that’s needed is to roll out the pastry, slice the tomatoes, layer the filling, and put it in the oven.

The only downside to this recipe is that the tart is eaten just as quickly as it’s made.

⏱ Cooking time — 60 minutes overall. Includes 15 minutes of preparation and cooking + 45 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

• 300 g (11 oz) puff pastry
• 300 g (11 oz) cherry tomatoes
• 120 g (4,2 oz) caramelized onions
• 1/4 tsp. thyme (fresh leaves or dried)
• 60 g (2 oz) goat cheese

What type of dough to use?

There are two types of store-bought puff pastry dough: yeast and yeast-free.

It doesn’t really matter which one to use. Yeast pastry will be more airy and have a more pronounced flavor.

For this recipe, I usually use yeast-free dough, but this time I went against my principles and used what was on hand.

Preparing the dough

Take the dough out of the freezer at least 3 hours before starting and let it thaw at room temperature.

But it would be better if you transfer it from the freezer to the refrigerator overnight before cooking, and then let it warm up for a couple of hours at room temperature.

 🔪Step by step Directions

Preheat the oven to 220 °C (425 °F) in the top-bottom mode (without a fan).

Take 300 g (11 oz) cherry tomatoes, wash and cut in half.

Unfold 300 g (11 oz) of puff pastry on a floured work surface. Measure a square, and cut off the excess dough. Sprinkle with a little flour and roll the square to a size of 25 cm on each side.

Transfer the dough to a baking sheet lined with parchment paper.

Brush the edges of the dough with a water-moistened brush, about 1 cm deep. Fold the edges towards the center by 1 cm.

Spread 120 g (4,2 oz) of caramelized onions evenly over the dough. Sprinkle with 1/4 tsp. of fresh or dried thyme leaves.

Arrange the cherry tomato halves on top. Break 60 g (2 oz) of goat cheese into pieces and scatter them over the surface of the future tart.

Season with salt and pepper.

Bake for about 20-24 minutes, until the dough has risen and become golden-brown.

In the middle of the baking process, open the oven and turn the baking sheet 180 degrees.

Remove the tart from the oven and transfer to a wire rack, cool for 15 minutes.

Transfer to a cutting board, slice and serve.