Goat Cheese Potato and Onion Tart
Indulge in the savory elegance of a Goat Cheese Potato and Onion Tart—a rustic masterpiece that combines buttery puff pastry, caramelized onions, tender baby potatoes, and creamy goat cheese. Enhanced with fresh thyme and a touch of parmesan, this tart achieves the perfect balance of rich, earthy flavors and a flaky, golden crust. Ideal for brunch, a cozy dinner, or as an impressive appetizer, this recipe brings together the comforting warmth of caramelized onions and the tangy depth of goat cheese in every bite. Ready in just over an hour, this easy yet gourmet tart is a show-stopping addition to any table and a must-try for fans of simple, sophisticated cooking.
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Recipe Information
Ingredients
- 1 piece puff pastry sheet
- 2 tablespoons unsalted butter
- 2 medium yellow onion
- 0.5 teaspoon salt
- 1 teaspoon granulated sugar
- 4 medium baby potatoes
- 6 ounces fresh goat cheese
- 2 tablespoons heavy cream
- 1 large egg
- 1 teaspoon fresh thyme
- 0.25 teaspoon black pepper
- 2 tablespoons parmesan cheese
Instructions
Preheat the oven to 400°F (200°C). Thaw the puff pastry sheet according to package instructions if frozen.
Heat a skillet over medium heat and melt the butter. Slice the yellow onions thinly and add them to the skillet with a pinch of salt. Cook for 15-20 minutes, stirring frequently, until the onions are soft and caramelized. Add the sugar during the last 5 minutes of cooking. Set aside.
Wash and thinly slice the baby potatoes into rounds about 1/8-inch thick. Parboil the slices in salted water for 4-5 minutes until just tender. Drain and set aside.
Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. Transfer it to a parchment-lined baking sheet.
In a mixing bowl, combine the goat cheese, heavy cream, egg, thyme, and black pepper. Whisk until smooth and spread this mixture evenly over the puff pastry, leaving about 1 inch of border around the edges.
Layer the caramelized onions over the goat cheese base, followed by the parboiled potato slices. Overlap the potato slices slightly for a decorative effect. Sprinkle the parmesan cheese evenly on top.
Fold the edges of the puff pastry up and over the filling to create a rustic border. Brush the edges with a beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the tart is puffed and golden brown.
Remove the tart from the oven and let it cool for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
