Carmelized Onion, Tomato, and Goat Cheese Tart

Baked tart of onions, tomatoes, and goat cheese won a pastry shell

Delicious vegetable tart with onions, tomatoes and goat cheese

Carmelized Onion, Tomato, Goat Cheese Tart

Every so often we crave something luscious and extra delicious. This tart fills the bill! It’s a bit decadent, but the ingredients are fresh and good. The pastry is thin, so not too many carbs if you stick to a moderate serving. I use store-bought organic pie pastry which states that 1/8 of a pie shell is 120 calories, and 13 gms. of carbs, so you can use that as a guide for your own diets.

Recently I learned a better way to carmelize onions from Cook’s Illustrated, a great cooking resource. One thing is to add water immediately to the onions before browning, and another tip is to add a Tbsp. of water mixed with 1/8 tsp. of baking soda at the end of the cooking process. More details in the “To Do” section below.

This is a great way to use cherry tomatoes from one’s garden, or a farmers’ market. You can use any tomatoes, of course, but the cherries look so pretty; plus we have an abundance of them this year, as I planted a lot while we are sheltering in place!

This tart is a big treat for guests as an appetizer, or as a lunch dish; (when we can have guests, with appropriate social distancing). And, of course, for you and your family. It’s become a favorite of ours. Hope it becomes yours too!

My thoughts and good wishes for you and your loved ones to stay healthy and stay calm.


  • 1 store bought or homemade pie shell
  • 1-3 red and yellow onions, depending on size, (and/or leeks- optional), sliced through the root end to approximately 1” slices
  • 3/4 plus 1Tbsp. Water
  • 1/8 tsp baking soda
  • 1Tbsp. olive oil and oil spray
  • 8-10 cherry tomatoes, halved horizontally
  • 1/2 cup crumbled soft goat cheese
  • 2-3 tsps Minced thyme, basil, chives or any fresh or dried herbs ( if using dried- use 1tsp.)
  • salt or non salt seasoning to taste (add to the onions)

TO DO: (makes 6-8 servings)

1. For the onions: bring onions, 3/4 cup water, oil, to boil in a non-stick skillet over high heat, cover lightly, and cook until water evaporates, and onions start to sizzle, about 10 minutes. The water breaks down and softens the onions cell structure more evenly than dry heat.

Uncover, reduce heat to medium, cook and gently press onions down and brown them, making sure all surfaces are browned; about 10-15 minutes.

Combine baking soda and 1Tbsp. Water – add to onion mixture and cook, stirring constantly until solution is evaporated, about 1-2 minutes. (This baking soda speeds up the sugar conversion in the onions, without added sugar, as in many recipes.)

Either use right away, or keep in fridge up to 3 days.

2. Thaw pastry shell according to package directions, and spread onto a round pan or cast iron skillet, which has been sprayed on the pan’s surface. Note: this is the step that can take advance planning- it takes a couple of hours to thaw pie shell if frozen.)

3. Preheat oven to 425 degrees.

4.bake empty pie shell 7-8 minutes. Remove and let cool 5-10 minutes.

5. Spread onion mixture evenly onto pie shell, then spread goat cheese on the onions, and halved cherry tomatoes on top. Sprinkle herbs on top.

6. If using a pie pan, put on a baking sheet, and bake for 20-25 minutes, rotating 1/2 way through baking. (No need for baking sheet if using cast iron skillet.)

7. Put on rack and let stand 10-15 minutes. Slice and serve!

That’s it!

If for lunch, serve with a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe:

Salad posts for the vinaigrette recipe:



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