Goat’s Cheese and Tomato Tart with Caramelised Red Onion Recipe

(43 ratings)

  • Vegetarian
Preparation Time15 mins
Cooking Time1 hours 20 mins
Total Time1 hours 35 mins Plus chilling
Nutrition Per PortionRDA
Calories434 Kcal22%
Fat35 g50%
Saturated Fat19 g95%
Carbohydrates21 g8%

This goat’s cheese and tomato tart with caramelized red onion is a simple but irresistible vegetarian main course that is so easy to make. This summery, flavour-packed tart is a bit like a quiche, but lighter. Using shop-bought shortcrust pastry makes this goat’s cheese and tomato tart recipe is so simple to put together, but you could try making your own pastry if you like! Sweet caramelised onions and rich, salty goat’s cheese are a match made in heaven. It’s no wonder a goat’s cheese tart is a tried and tested favourite when cooking for vegetarian guests.


  • 350g shortcrust pastry
  • 30g butter
  • 3 red onions, thinly sliced
  • 2tbsp red wine vinegar or balsamic
  • 2tbsp brown sugar
  • 300ml double cream
  • 3 free-range egg yolks
  • 250g mixed tomatoes
  • 150g log goat’s cheese
  • fresh basil leaves, to serve

You will need

  • a 28x20cm rectangular loose-based tart tin, oiled
  • baking beans


  1. Roll out the pastry and line the tin, leaving a little of the pastry hanging over the edges of the case. Put in the fridge for 30 mins. Melt the butter in a sauté pan and gently cook the onions until they are very soft, about 45 mins. Turn up the heat and add the vinegar and sugar. Stir to dissolve then set aside.
  2. Meanwhile heat the oven to 180C. Line the pastry case with foil and baking beans, and bake blind for 30 mins, removing the foil and beans after 20 mins. Trim off the excess pastry then reduce the oven temperature to 170C.
  3. Arrange the onions over the base. Whisk together the cream and egg yolks with seasoning. Pour it into the pastry case. Slice the tomatoes and arrange on top, then add the cheese. Bake for 50 mins or until just set. Leave it in the tin for 15 mins before removing. Serve topped with basil.
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.