Using a store-bought puff pastry sheet saves time while providing a buttery, flaky base that crisps beautifully when baked. One standard 9×12 inch sheet works well to hold all the toppings without becoming soggy.
Yellow onions are ideal because their natural sugars caramelize nicely during slow cooking. They develop a rich sweetness and deep flavor that forms the backbone of this tart’s taste profile.
Olive oil helps soften the onions gently without burning them. It adds a subtle fruity note that complements both the onions and goat cheese while aiding in caramelization.
Fresh thyme gives an aromatic herbaceous lift to the tart. Its earthy notes pair perfectly with sweet onions and tangy goat cheese for balanced seasoning.
Minced garlic infuses the filling with mild pungency and warmth. It enhances the overall flavor without overpowering other ingredients.
Creamy goat cheese provides a tangy richness that contrasts beautifully with sweet onions. Using fresh, soft goat cheese ensures it melts slightly but retains its distinct flavor.
Salt is essential to bring out the natural flavors of all ingredients. It balances sweetness from onions and acidity from goat cheese effectively.
Freshly ground black pepper adds subtle heat and complexity to the filling, rounding off the flavor profile nicely.
Start by peeling and thinly slicing three medium yellow onions. Heat two tablespoons of olive oil in a large skillet over low heat. Add the sliced onions along with one teaspoon of fresh thyme leaves and two minced garlic cloves. Cook slowly for about 30-40 minutes, stirring occasionally until the onions turn golden brown and sweetly caramelized. Avoid rushing to prevent burning; patience is key here.
Preheat your oven to 400°F (200°C). Roll out one sheet of puff pastry on a lightly floured surface to smooth creases if needed. Transfer it gently onto a parchment-lined baking tray. Using a sharp knife or fork handle, prick holes all over except for about one inch around edges to prevent excessive puffing during baking.
Once the onions have caramelized fully, season them lightly with salt and freshly ground black pepper according to taste preferences. Spread these evenly across the prepared puff pastry base leaving borders free for crust formation. Crumble 150 grams of fresh goat cheese evenly on top over the warm onions ensuring good distribution but not overcrowding.
Place your assembled tart in the preheated oven on middle rack. Bake for 20-25 minutes until pastry edges are puffed up golden brown and crisp while goat cheese softens slightly but does not melt completely into liquid form. Keep an eye on it towards end time to avoid burning edges or undercooked center.