Caramelized Onion, Goat Cheese and Herb Pie
User Reviews
3.5
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Servings
12
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Calories
334 kcal
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Course
Main Course
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Cuisine
Mediterranean
Caramelized Onion, Goat Cheese and Herb Pie
Description
The Caramelized Onion, Goat Cheese and Herb Pie starts with a tender, buttery crust made by pulsing cold butter into flour mixed with salt and sugar, then binding with ice water. Half the dough is rolled out and chilled in a tart pan, ensuring a crisp and flaky base. The filling hinges on slowly caramelized onions cooked gently in olive oil until soft and sweet without browning, providing a mellow, rich flavor layer. Beaten eggs combined with milk, cream, chopped fresh herbs like parsley, rosemary, thyme, and sage create a creamy custard that merges seamlessly with the onions and 6 to 7 ounces of soft goat cheese for a smooth texture and tangy accent.
Baked at 350°F until set, the pie yields a rustic tart with a delicate balance of sweetness from the onions, creaminess from the cheese, and herbal freshness, offset by the savory crust. The filling’s texture is soft but holds shape, making each slice neat yet tender. This pie serves well warm or at room temperature and pairs nicely with simple green salads or roasted vegetables for a well-rounded meal.
This pie can be prepared ahead of time, including freezing half of the dough or the assembled pie, offering convenience without compromising its flaky crust or creamy filling. Letting the onions cool before mixing them into the custard prevents overcooking or curdling, ensuring smoothness in the final bake. Use freshly chopped herbs for best flavor impact.
Ingredients
crust (this recipe makes 2 crusts, so you can freeze half of the dough for later)
- 2 1/2 cups flour
- 1 cup butter cold and cut in pieces, unsalted
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup water more if necessary, ice
pie
- olive oil
- 1 onion halved and thinly sliced
- 4 large egg beaten
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup mixed herb I used parsley, rosemary, thyme and sage, heaped, freshly chopped
- 6 to 7 oz soft goat cheese
- salt fresh cracked pepper
- black pepper fresh cracked pepper
Instructions
- To make the crust: put the flour salt and sugar in a processor and pulse to combine.
- Add the pieces of butter and process until grainy.
- While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.
- Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
- Cut the amount in half, shape into disks, and wrap each disk in plastic.
- Refrigerate for 2 hours before rolling out one of the disks for this tart. Line your tart pan with the crust and refrigerate until needed.
to make the tart
- Preheat the oven to 350F. Coat the bottom of a large saute pan with olive oil and cook the onions on medium low until they are soft and caramelized. Rearrange them in the pan occasionally so they cook evenly and try not to let them brown. This can take 1/2 hour or more. Set aside to cool.
- Mix the beaten eggs, milk and cream in a bowl. Add in the herbs, and season with salt and pepper.
- Crumble the goat cheese and spread out evenly on the unbaked crust.
- Top the cheese with the onions and season with a little more salt and pepper.
- Pour the milk mixture into the crust and even out the herbs across the top.
- Bake for about 45 minutes until browned and set.
- Serve warm, cold, or at room temperature.
Notes
- You can freeze half of the dough disk wrapped well for later use, which makes future pies quick.
- Caramelize the onions slowly over medium-low heat to develop sweetness without browning.
- The assembled pie can be made ahead and frozen before baking for convenience.
- Let the caramelized onions cool completely before combining with the egg mixture to maintain the custard's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 334kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 397mg | 17% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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