Onion, Goat Cheese and Honey Tart

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

1. Prepare the onions

   Peel the onions, cut them in half, remove the small root end and coarsely slice them.

   Time: PT10M

2. 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

3. 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

4. Cool the onions

   Remove the pan from the heat and let the onions cool slightly before incorporating them into the tart.

   Time: PT5M

5. 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

6. 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

7. 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

8. 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

9. Preheat the oven

   Preheat the oven to 180 °C for 40 minutes.

   Time: PT40M

10. 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

11. 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

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

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.