Goat’s Cheese and Onion Puff Pastry Tart Recipe

How to Make Goat’s Cheese and Onion Puff Pastry Tart


  1. Add butter to a medium-sized saucepan over low heat. Once melted, add sliced onions and cook gently for 45 minutes, stirring every so often until they are soft and caramelised. Set aside to cool.
  2. Preheat oven to 200°C (or 180°C fan forced). Prepare a flat baking tray with baking paper.
  3. Lay puff pastry on the baking paper. Carefully score a line with a knife, about 2cm inside the edge all the way around, to create a border (do not cut all the way through the pastry).
  4. With a fork, prick the pastry all over inside the border. This will stop the pastry from rising in the centre while creating a nice crispy, puffy border.
  5. Evenly spread caramelised onions over the pastry, staying inside the border.
  6. Tear half the goat’s cheese into chunks and evenly distribute over the top of the caramelised onions. Season with salt and pepper, as desired.
  7. In a small bowl, beat the egg and, using a pastry brush, brush egg around the border of the pastry.
  8. Bake in the oven for 30 minutes or until the pastry is golden brown.
  9. Remove from the oven, top with the remaining goat’s cheese and sprinkle with the fresh thyme leaves.
  10. Enjoy the tart either warm or at room temperature with a green salad.

Tip: The secret to this dish is to very gently caramelise the onions over a low heat for a long time. Be patient and you will end up with sweet and soft caramelised onions.

Recipe: Courtesy of Horticulture Innovation Australia Limited