The French Onion Tart is sweet caramelized onions topped with earthy goat cheese, and all baked up in a flaky delicious puff pastry tart. It’s a fancy French dish that you can easily make in your own kitchen, no matter where you live.
This rustic, free form, vegetarian tart recipe couldn’t be easier or yummier. It’s perfect for an appetizer or a light lunch.
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Welcome to Freaky Friday! With an excellent recipe for French Onion Tart from West Via Midwest.
What’s Freaky Friday, you ask? It’s an old-fashioned blog hop. I’ve made and shared a recipe from West Via Midwest, and she’s made a recipe from someone (a secret that I don’t know who it is yet), and she’s made a recipe from someone, and if you clicked through all the way around all the blogs, you would get back to my blog.
Thus, a blog hop! So, if you would be so kind as to hop around and take a look at everyone participating, I promise it’ll be fun, and you’ll get lots of new recipe ideas!
West Via Midwest
I’m very impressed with Michele’s recipes. They all sound delicious, and easy to make. I love her philosophy on eating, and she and I believe in the same closeness about food. She says, “I believe getting together over food gives us balance in our lives. You can work hard and still have time to spend together over a delicious meal. I believe no matter how busy you are you can make great tasting food that people will rave about.” I totally agree! Thanks Michele!
Next, my task was to go and choose one of her recipes to make. That was no simple task. She has so many yummy looking ones to choose from.
Her savory recipes look amazing. I really want to make her Avocado Crab Cakes (you know how I love avocado!), and the Creamy Salsa Verde Pistou Veggies. As usual, I had to call in the assistance of my husband, who helped me decide on this French Onion Tart. And, oh my gosh is this tart delicious! I’m so glad we went with this recipe!
How to cut an onion
To slice the onion into ¼-inch thin slices, I cut off the root and the top of the onion. Place the onion on one of its cut ends, and slice in half. Remove the thin papery peel or skin from the onion. It’s easier to take the skin off of cut halves then the whole onion. Lay the large cut side of the onion on the cutting board, and slice vertically through the onion, when you get close to the end of the onion, turn onion around for a better grip and continue slicing. You wan the onion slices to be consistent widths, so that they cook evenly.
French Onion Tart Recipe notes
I used a garlic and herb goat cheese, which I thought added a great flavor to the simple tart. With only 5 ingredients, go for ones that are flavorful and delicious.
This is a nice rustic tart, so don’t worry if your edges aren’t perfectly straight, or if there’s a little more onion in one spot. And, if the pastry puffs up in the middle after it’s baked, simply take a fork and puncture the bubble, and it will deflate. No stress. Perfect for entertaining guests!
Visit all of the other Freaky Friday Recipes:
A Dish of Daily Life – Korean BBQ Chicken Skewers
An Affair from the Heart – Everything Bagel Dip
A Kitchen Hoor’s Adventures – Cottage Cheese and Pinto Bean Salsa
Bacon Fatte – No Bake Strawberry Shortcake Dessert
Bowl Me Over – Best Enchilada Sauce
Hostess at Heart – Rhubarb Oat Muffins
LeMoine Family Kitchen – Brown Sugar Jalapeño Bacon
Lisa’s Dinnertime Dish – Tuscan Pork Sheet Pan Dinner
Mildly Meandering – Roasted Red Pepper Dip
Seduction in the Kitchen – Caprese Tortellini Skewers
Take Two Tapas – Mexican Beer Cheese Skillet
West Via Midwest – Reuben Totchos
Who Needs a Cape? – Raspberry Daiquiri Pie
Some of my favorite Freaky Friday Recipes:
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French Onion Tart Recipe
French Onion Tart
- 1 sheet puff pastry
- 2 tablespoons olive oil divided use
- 3 cups thinly sliced onions about 2-3 large onions
- 4 ounces goat cheese softened to room temperature
- ½ cup heavy cream
- Fresh thyme leaves for garnish
- Remove the puff pastry from the box and follow the package directions for thawing, generally about 40-45 minutes resting time.
- Heat 1 tablespoon oil in a medium heavy bottomed skillet or saucepan over medium heat. Once the oil is hot, add the sliced onions, and cook until they are deep brown in color, stirring often, about 15-20 minutes.
- While the onions cook, mix goat cheese and cream in a small bowl, stirring until well combined. Set aside.
- Preheat oven to 375° F.
- Once the puff pastry has thawed, carefully unfold the pastry. Use a rolling pin to roll the sheet out to even thickness. Place the puff pastry on a parchment or Silpat lined baking or cookie sheet.
- Spread remaining 1 tablespoon olive oil over the puff pastry.
- Spread the onions over the pastry.
- Fold over the edges of the puff pastry, about ¼ inch, and then fold them over again, so you have a thicker edge like a pizza.
- Spread the goat cheese mixture evenly over the top of the onions.
- Bake the tart for 15-20 minutes, or until the pastry is golden brown, and the cheese is toasty. Garnish with fresh thyme leaves. Serve in slices or squares.