Caramelized Onion, Goat Cheese and roasted Cherry Tomato Tart

Caramelized onion, goat cheese and roasted cherry tomato Tart

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 4 Yellow Onions
  • 2 tbsp Brown Sugar
  • White Wine
  • 1 Roll Puff Pastry
  • 125 g (1/2 cup) Fresh Goat Cheese
  • 15-20 Cherry Tomatoes
  • Olive Oil
  • 1/2 tsp Oregano
  • Salt
  • Black Pepper


  • Preheat the oven to 220°C (430°F).
  • Cut the cherry tomatoes in half and marinade them with EV olive oil, salt, pepper and oregano. Set them aside.
  • Peel and cut the onions in half then slice them evenly. Drizzle a large pan with olive oil and add the onions and the sugar.
  • Mix well and turn on the heat to medium-high, keep moving the onions until they start to brown. Lower the heat if necessary, to prevent them from burning.
  • When the onions are evenly browned, add a splash of white wine to deglaze, let it evaporate a few seconds, then add a little bit of water.
  • Adjust with salt and pepper to taste, lower the heat and let the onions soften for a few minutes, until they are translucent. Add more water in necessary (although at the end it should be completely evaporated).
  • Cover a tart pan with parchment paper, then add the puff pastry. With a fork, pierce holes on the whole bottom of the pastry.
  • Add the caramelized onions and spread them well as a bottom layer.
  • Add a layer of goat cheese, shredding it into chunks with your fingers to cover the whole layer.
  • Now add the cherry tomatoes on top, cut side facing down.
  • Bake in the preheated oven in the middle rack for about 20 minutes or until the puff pastry is golden brown.
  • If you want to char the tomatoes, cover the edges of the pastry with aluminium foil and turn on the broiler for a couple of minutes.


Both the onions and the cherry tomatoes will be on the sweeter side. So be careful to balance well the flavors adjusting with salt.