Goat Cheese Potato Onion Tart
Indulge in the rustic elegance of this Goat Cheese Potato Onion Tart, a savory masterpiece perfect for brunch, dinner, or a special gathering. Featuring a flaky, homemade crust, this tart combines layers of creamy goat cheese, tender russet potatoes, and sweet, caramelized onions, all kissed with the earthy aroma of fresh thyme. A luscious egg and cream custard ties everything together, creating a rich and satisfying bite in every slice. With its golden, buttery crust and sophisticated flavor profile, this tart is both comforting and impressive. Ideal for vegetarians and easy to pair with a fresh green salad or crisp white wine, it’s a versatile and crowd-pleasing recipe you'll want to make again and again.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter
- 3 tablespoons cold water
- 2 large yellow onions
- 2 tablespoons olive oil
- 2 medium russet potatoes
- 4 ounces goat cheese
- 1 teaspoon fresh thyme leaves
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
To make the crust, combine the all-purpose flour and 1/4 teaspoon salt in a mixing bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Thinly slice the onions. Heat the olive oil in a skillet over medium heat and cook the onions until caramelized, about 15-20 minutes. Stir occasionally and season lightly with a pinch of salt. Set aside.
Peel and thinly slice the potatoes into rounds, about 1/8-inch thick. Blanch the slices in salted boiling water for 2-3 minutes, then drain and set aside.
Roll out the chilled pastry dough on a floured surface into a 12-inch round. Transfer it to a tart pan or pie dish, pressing it into the bottom and up the sides. Trim any excess dough.
Spread the caramelized onions evenly over the bottom of the crust.
Arrange the potato slices in a slightly overlapping pattern on top of the onions.
Crumble the goat cheese evenly over the potatoes, then sprinkle the fresh thyme leaves, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper over the top.
In a small bowl, whisk together the egg and heavy cream. Pour the mixture over the tart filling, ensuring it is evenly distributed.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
Remove the tart from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 423 mg | 9% | |
*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.
