Onion, Goat Cheese and Honey Tart
Onion, Goat Cheese and Honey Tart is a medium French recipe that serves 6. 450 calories per serving. Recipe by Philippe's Kitchen on YouTube.
Prep: 1 hr 18 min | Cook: 56 min | Total: 2 hrs 35 min
Cost: $12.70 total, $2.12 per serving
Ingredients
- 1 kg Yellow onions (peeled and coarsely sliced)
- 150 g Goat cheese (half log, sliced into rounds about 0.5 cm thick)
- 2 tablespoons Honey (preferably mild)
- 10 cl Dry white wine (to deglaze the onions)
- 1 roll Shortcrust pastry (about 250 g, to line a 25 cm tart pan)
- 20 cl Full-fat crème fraîche (30% fat)
- 2 units Eggs (medium size)
- 40 g Butter (unsalted, soft)
- to taste Salt (coarse salt)
- to taste Black pepper (freshly ground)
Instructions
Prepare the onions
Peel the onions, cut them in half, remove the small root end and coarsely slice them.
Time: PT10M
Sauté the onions
Melt the butter in a sauté pan, add the onions, season generously with salt and let them soften over low heat for 5‑6 minutes until translucent.
Time: PT6M
Deglaze with white wine and simmer
Pour in the dry white wine, add freshly ground pepper, let evaporate for 30 seconds, cover and cook over low heat for 15 minutes, stirring frequently and adding a little water if needed.
Time: PT15M30S
Cool the onions
Remove the pan from the heat and let the onions cool slightly before incorporating them into the tart.
Time: PT5M
Prepare the custard
Break the two eggs into a small bowl, add the crème fraîche, season with salt and pepper, then whisk lightly until a homogeneous mixture forms.
Time: PT3M
Slice the goat cheese
Cut half a log of goat cheese (≈150 g) into rounds about 0.5 cm thick and set aside on a plate.
Time: PT5M
Line the pastry
Roll out the shortcrust pastry in the 25 cm tart pan, press lightly against the edges, then dock the base with a fork.
Time: PT5M
Assemble the tart
Spread a layer of onions on the bottom of the pan, arrange the goat‑cheese rounds in a rosette, place a small spoonful of honey on each cheese slice, cover with the remaining onions, then pour the custard evenly over everything.
Time: PT5M
Preheat the oven
Preheat the oven to 180 °C for 40 minutes.
Time: PT40M
Bake
Place the tart in the oven and bake for 35 minutes at 180 °C until the top is nicely golden.
Time: PT35M
Temperature: 180°C
Rest before serving
Remove the tart from the oven, let it warm for 10 minutes before cutting and serving.
Time: PT10M
Nutrition Facts
- Calories
- 450
- Protein
- 10 g
- Carbohydrates
- 39 g
- Fat
- 33 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Eggs, Gluten
Ingredient Substitutions
- Instead of Yellow onions: shallots, leeks
- Instead of Goat cheese: feta, salted ricotta
- Instead of Honey: maple syrup, agave syrup
- Instead of Dry white wine: vegetable broth, diluted white wine vinegar
- Instead of Shortcrust pastry: puff pastry, savory shortbread pastry
- Instead of Full-fat crème fraîche: thick cream, Greek yogurt (thick)
- Instead of Eggs: egg substitute, silken tofu
- Instead of Butter: margarine, olive oil (for cooking)
Equipment Needed
- Chef's knife
- Cutting board
- Mixing bowl
- Sauté pan (or high‑sided skillet)
- 25 cm tart pan
- Oven
- Fork (for docking the pastry)
- Whisk
- Tablespoon
Critical Steps — Do Not Skip
- Sauté the onions until translucent
- Deglaze with white wine and let simmer
- Dock the pastry before baking
- Pour the custard without disturbing the assembly
- Bake at 180 °C until golden
Chef Tips from the Video
- Use a good quality dry white wine; it enhances the flavor of the onions.
- Add a pinch of fresh thyme to the onions for an extra aromatic note.
- Serve the tart warm with a vinaigrette green salad to balance the honey's sweetness.
Troubleshooting
Onions burn during cooking.
Reduce heat to low, add a little water and stir frequently.
The pastry puffs up and becomes soggy.
Dock the pastry before baking and ensure the onions are well drained before assembly.
The top of the tart is not browned enough.
Extend baking by 3‑5 minutes or place the dish under the broiler for 1‑2 minutes while watching.
Storage
Refrigerator: Store the unbaked, assembled tart in the refrigerator for up to 24 h.
Freezer: After baking, let cool completely, then tightly wrap and freeze for 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the caramelized onions the day before and keep them refrigerated.
- The pastry can be rolled out in advance and kept chilled, covered with plastic wrap.
- The custard can be mixed ahead of time, then refrigerated for 30 minutes before assembly.
Last updated: August 20, 2026
