That first hiss from the cooker tells you something good is happening. You feel that pressure building up and your kitchen starts smelling like a dream. That hiss means the broth depth is developing and flavors are getting cozy together.
It’s kinda like a signal you remember from camping trips or your grandma’s kitchen. You sense something tender and juicy coming your way, all sealed up inside your pot. It’s that sealing ring doing its job, holding all that good stuff in.
You recall waiting for the natural release, letting the pressure fade slowly so everything stays perfect and tender. This tart’s gonna have a tender pull that you’re gonna adore when it’s done. You just gotta trust the process and hang tight a little.
Why Your Cooker Beats Every Other Pot
- It traps steam and pressure to cook food faster, saving you time on busy days.
- You get incredible broth depth from all ingredients cooking together sealed tight.
- The sealing ring locks in moisture so your food stays juicy and tender.
- Natural release lets food finish cooking gently, keeping textures perfect.
- The cooker’s fast heat boost helps caramelise things like onions better than frying alone.
- You can do both pressure cooking and slow release for more control on recipes.
For skills on mastering pressure cooking, check out our pressure cooking tips for beginners and learn quick release and slow release techniques with our quick release methods guide.
Your Simple Ingredient Checklist
- 1 red onion
- 1 tablespoon olive oil
- 2 tablespoon butter (optional, use more olive oil if not using butter)
- 1 teaspoon balsamic vinegar
- 150 g soft goats cheese (one tub or log works great)
- Leaves from 3 sprigs of thyme (about 1 tsp)
- Salt and freshly cracked black pepper
- 1 kg ripe tomatoes in a variety of shapes and sizes
- 1 block of puff pastry
- 1 egg for egg wash and everything bagel seasoning for the pastry (optional)
Your Complete Cooking Timeline
- Preheat your oven to 200°C (400°F). This is gonna get your tart nice and golden.
- Peel and thinly slice the red onion. The thinner, the better for caramelising.
- Heat olive oil and butter in a skillet over medium. Toss in the onions and let them soften for about 10 minutes, stirring now and then.
- Add balsamic vinegar to the skillet and cook the onions for another 2–3 minutes, letting ’em caramelise. Season with salt and pepper to taste.
- Slice the tomatoes into rounds or halves, whichever looks best to you. Spread out your puff pastry on a lined baking sheet and spread the caramelised onions over it, leaving about a 1-inch border.
- Crumble the goat cheese on top of the onions, then arrange tomato slices over the cheese. Sprinkle thyme leaves, salt, and fresh black pepper. Fold the pastry edges slightly inward to make a rustic border and brush with egg wash. Sprinkle everything bagel seasoning if you want some crunch.
- Bake in your preheated oven for 25–30 minutes until the pastry is golden and crisp.
- Remove from oven and garnish with fresh thyme leaves. Let it cool just a tiny bit before slicing and serving.
Smart Shortcuts for Busy Days
- Use pre-sliced onions if you’re really rushin. It saves chopping time but still caramelises nicely in your cooker.
- Grab pre-made puff pastry from your grocery to skip making your own dough. It works heck of a lot better when you’re busy.
- Make the caramelised onions ahead of time in your cooker and store them in the fridge. That way when you wanna bake, you’re half done already.
The Flavor Experience Waiting for You
When you finally slice into this tart, you’re gonna see a warm steam rise up that gets your senses buzzing. The tangy bite of goats cheese mixes with the sweet richness from those caramelised onions.
The tomatoes add a juicy pop of freshness that balances out all that buttery goodness from the puff pastry. The thyme sprigs sprinkle a gentle earthy note that pulls it all together.
Every bite gives you a little crust crunch followed by that tender pull of tomatoes and cheese melting together. You sense that depth of flavor that comes from the slow release cooking and sealed pressure cooking.
It’s kinda like a cozy, comforting hug in food form. You’ll be wanting seconds, trust me.
How to Store This for Later
- Wrap leftover tart tightly in foil or plastic wrap and store in the fridge. It stays good for up to 3 days and reheats nicely in the oven or toaster oven for crispness.
- If you wanna freeze leftovers, slice the tart first. Wrap individual slices in parchment paper and place in an airtight container or freezer bag. Thaw in the fridge overnight and reheat in the oven.
- You can also store caramelised onions separately in a sealed jar in the fridge for up to a week. That way you can make a fresh tart anytime by skipping some prep steps.
The FAQ Section You Actually Need
- Can I use this recipe without puff pastry? Heck yeah. You could use a pie crust or even make a rustic flatbread base. The cooker helps the toppings shine whatever crust you pick.
- Do I have to use goats cheese? No, you can swap it for feta, ricotta, or even mozzarella if you want a milder taste.
- Is slow release really necessary? For this tart, slow release helps retain that tender pull and keeps the tomatoes juicy. You could try quick release but texture might change a bit.
- How do I know when caramelised onions are done? They should be deep golden brown and soft, smelling sweet and savory like they’re just right.
- Can I prepare ingredients in advance? You sure can. Slice tomatoes and onions and keep them chilled until ready. You can also caramelise onions ahead and store in fridge.
- What if my sealing ring gets worn out? It’s best to replace it so your cooker seals properly. Old rings can cause steam leaks and affect cooking times and texture.
For more inspiration on delicious pressure cooker recipes, check our cottage cheese queso dip with Raisins and Dates or try tuna steak recipes with Ground Beef for fantastic meal ideas.
Tomato Caramelised Onion and Goats Cheese Tart
Equipment
- 1 Skillet for sautéing onions
Ingredients
Main Ingredients
- 1 Red onion
- 1 tablespoon Olive oil
- 2 tablespoon Butter optional, use more olive oil if not using
- 1 teaspoon Balsamic vinegar
- 150 g Soft goat cheese one tub or log
- 1 teaspoon Thyme leaves leaves from 3 sprigs
- Salt to taste
- Freshly cracked black pepper to taste
- 1 kg Ripe tomatoes in a variety of shapes and sizes
- 1 block Puff pastry
- 1 Egg for egg wash
- Everything bagel seasoning optional
- Fresh thyme for garnish
Instructions
Instructions
- Preheat your oven to 200°C (400°F).
- Peel and thinly slice the red onion.
- Heat olive oil and butter in a skillet and sauté onions for 10 minutes, stirring occasionally until softened.
- Add balsamic vinegar and cook 2–3 minutes more until onions are caramelised. Season with salt and pepper.
- Slice the tomatoes into rounds or halves.
- Spread puff pastry on baking paper. Spread caramelised onions over it, leaving a 1-inch border.
- Crumble goat cheese on top, arrange sliced tomatoes, sprinkle thyme, salt, and pepper.
- Fold the edges inward. Brush with egg wash and add everything bagel seasoning if using.
- Garnish with additional thyme sprigs if desired.
- Bake for 25–30 minutes until the pastry is golden and crisp.
- Remove from oven and cool slightly before serving.
- To serve, slice and garnish with fresh thyme.
- Wrap leftovers tightly; refrigerate up to 3 days or freeze individual slices.
- Reheat in oven or toaster oven for crispness when ready to eat again.
