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Onion jam, thyme and goats cheese tart

Tart made with caramelised onions, roasted garlic flavoured with thyme, perfect for a brunch menu!
Course Breakfast, Brunch
Cuisine European
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Caramel Tinted Life


  • Good quality olive oil
  • 4 medium red onions sliced thick (slicing them too thin will make them brown too quickly)
  • 3 large cloves garlic diced
  • Leaves picked from 2 sprigs of fresh thyme or use dried thyme
  • 1 teaspoon balsamic vinegar
  • a pinch of salt to taste
  • For the filling:
  • 1/4 cup soft goats cheese
  • 1/3 cup grated Parmigiano-Reggiano
  • 2 eggs
  • For the tart crust:
  • 120 grams flour I used spelt flour, but you could use all purpose flour
  • 60 grams cold butter cut into small cubes (keep the butter chilled right till the time you need to use it)
  • 1/3 cup ice cold water
  • a pinch of salt to taste


  • Start by preparing the tart crust. You could optionally use store-bought crust as well.
  • Pulse the cold butter pieces with the flour in a food processor, or optionally, use your hands to combine, working quickly to avoid softening the butter.
  • Turn out the flour mixture on a work surface and add the ice-cold water and quickly mix it with the processed flour.
  • Bring it together like a dough, and let it chill in the fridge for 10 minutes. Once chilled, gently roll it out between two sheets of cling film, and transfer the rolled out dough into a tart or pie baking pan.
  • Press the dough into the pan, and let it chill in the freezer for 20 minutes. You can prepare the onion jam in the meantime.
  • For the onion jam:
  • In a hot pan, add the olive oil and turn the heat to low-medium
  • Add the onions, and let them cook.
  • While the onion is cooking, roast the garlic cloves in the oven, for 10 minutes on 180C.
  • Make sure you stir the onions at regular intervals and continue cooking for 20 minutes until the onions are softened. Add in the roasted garlic, balsamic vinegar, a pinch of salt and 1/2 a cup of water.
  • Lower the heat and continue to cook for another 20-30 minutes on low heat until the onions are dark brown and very soft. The onion jam is done. Keep aside.
  • When you are ready to prepare the tart, take the tart pan with the crust out of the freezer and bake it for 10 minutes at 150 C.
  • Now prepare the filling. Whisk together the goats cheese, grated Parmigiano-Reggiano, eggs, thyme leaves and a pinch of salt. Pour this into the baked tart crust. Top with the onion jam.
  • Bake for 10 minutes at 150C.


I made the tart crust pastry in this recipe, however, you could use a store-bought crust, or puff pastry sheets as well.