Need an easy entertaining recipe? This goat's cheese and caramelised onion tart uses puff pastry and just a handful of ingredients but looks impressive and like a lot of effort. And did I mention it's just 3 ingredients?
About This Goat's Cheese Tart Recipe
This goat's cheese tart is one of the simplest but most impressive things you could ever make! Buttery puff pastry is smothered in caramelised onion relish and then topped with goat's cheese and sprigs of thyme.
This recipe uses just three ingredients: Puff Pastry, Goat's Cheese Logs and Caramelised Onion. I make this with caramelised onion relish or you can also make this with homemade caramelised onions. I based this goat's cheese onion tart on a similar one I make with onions and cream cheese. I'll also share my tip for the best way to slice goat's cheese (it's not using a knife!).
Video How To Make Goat's Cheese Tart
Video: How to Make a 3 ingredient Goat's Cheese Tart
Ingredients For Goat's Cheese Tart
Puff pastry - Because there are so few ingredients, you want to use a really good puff pastry. I'd recommend Careme puff pastry if budget allows, otherwise just choose an all butter puff pastry.
Goat's cheese - We are using goat's cheese logs for this recipe. Subs if you don't like goat's cheese are feta or boursin. Gorgonzola also works if you love blue cheese (although it is best as blue cheese crumbles rather than large slices).
Caramelised onion relish - You can buy caramelised onion relish in a jar at the supermarket. Or you can make your own using this caramelised onion recipe.
Thyme - Fresh thyme sprigs. Optional but it really adds to the look of the tart
Tips For Making Goat's Cheese Tart
1- Thaw the puff pastry in the fridge for 24 hours or thaw in the packaging for 1 hour at room temperature. Make sure that the pastry is pliable before rolling out, otherwise the pastry will break.
2 - Don't cut goat's cheese using a knife! A knife can sometimes crush or misshape the cheese and you want to get them looking nice and round. Instead, freeze the goat's cheese for 15 minutes first. Then hook a 30cm/12inch length of dental floss or a cheese wire around the log and bring together the ends to "slice" the cheese. That's it! Perfect goat's cheese slices every time. I also find freezing the goat's cheese makes it easier to remove from the packaging in one intact piece.
3 - If you don't have these and are using a knife, slice with a large, sharp chef's knife and slide out towards you taking the cheese disc on the knife. Wipe down the knife between cuts. A clean knife will get you the cleanest cuts. But seriously, try the dental floss. Each slice will be perfect.
Step 1 SLICE- Place goat's cheese in its packaging in the freezer for 15 minutes. Take a 30cm/12inch length of dental floss and hook it around the log. Bring ends together and "cut" goat's cheese log into 0.5cm/0.2inch slices - you want 15 slices of goat's cheese but you may have extra. Keep in the fridge until needed.
Step 2 PASTRY-Gently roll out puff pastry onto a sheet of parchment. Trim any edges to get a neat rectangle. Trace a border around 1cm/0.4inch around the edge of the puff pastry with a butter knife so that you don't cut all the way through.
Step 3 SPREAD-Spread out caramelised onion relish up to the edge. Place goat's cheese discs on top, 3 to a row making 5 rows. Place a tiny sprig of thyme on each goat's cheese slice. Brush the edges with beaten egg. Place in the fridge for 10 minutes while the oven is preheating.
Step 4 BAKE-Preheat oven to 200C/392F fan forced or 220C/428F conventional. Bake for 18 minutes or until the edges are puffed up and golden.
Personal Note
The two biggest fans of this tart are Teddy and Milo because of all those delicious buttery crumbs that come raining down upon them as they loiter around the kitchen island waiting for their "payment" for guarding the house.
Milo hasn't had a good time lately and the worst thing is that it is through no fault of his own. The first thing that happened was that there was a shortage in Sydney of his dog food. He has allergies to a lot of proteins like beef, turkey and chicken and the only food he could eat was wild boar. But his dog food brand had run out at all stores.
Sometimes allergies go away as the dog gets older so we thought that we'd try some of Teddy's salmon on Milo. He was fine for a few days but then he started having issues with his bottom and Mr NQN had to take him to the vet. It turned out that he is also allergic to salmon. Thankfully we managed to buy some of his food as it came back in stock but he still had to wear the cone of shame which he hates. It's a soft cone but he really loathes it.
Once he got his cone off, he went to the groomers. And for the second time, the groomer clipped another dew claw off so he was bleeding! That meant another trip to the vet and another few days with the cone of shame. If it was Teddy I think we would never get him to go back to the groomers but happy go lucky Milo has taken it in his stride. He doesn't love the cone but he works around it. I'm just hoping that nothing else happens to him!
So tell me Dear Reader, are you a fan of goat's cheese? Would you buy or make the caramelised onions?
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