Tomato Caramelised Onion and Goats Cheese Tart
Summery puff pastry tart filled with colourful heirloom tomatoes, caramelised red onion and soft goats cheese — perfect warm or chilled.
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.
Notes
Serve warm or chilled. Store leftovers in fridge or freezer. Caramelised onions can be made ahead and refrigerated for convenience.