Goat’s Cheese Tart with Sun-Dried Tomato Pesto and Caramelised Red Onion


  • 2 tbsp Olive oil
  • 20g Butter, unsalted
  • 2 Red onions, finely sliced
  • 1 tbsp Soft dark brown sugar
  • 50ml Balsamic vinegar
  • Salt
  • Black pepper
  • 500g Shortcrust pastry
  • Plain flour for dusting
  • 250g Goat's cheese, soft and crushed with a fork
  • 2 medium free-range Eggs, plus 2 extra yolks
  • 300ml Double cream
  • 1 tsp fresh leaves Thyme
  • 1 1/2 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 1/2 Lemon, finely grated zest


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Heat oil and butter in a frying pan and fry the onions for 10 minutes until soft, stirring occasionally
  3. Add sugar and balsamic vinegar and cook for a further 10-15 minutes until onions have caramelised
  4. Season well and set aside to cool
  5. Meanwhile, roll out the pastry on a lightly floured surface to the thickness of a pound coin
  6. Line a 23cm fluted tart tin with the pastry and prick it all over with a fork
  7. Chill in the fridge for 15 minutes
  8. Line the tart tin with baking paper and baking beans or rice, then blind bake for 10-12 minutes
  9. Remove baking paper and beans or rice and return to oven for a further 5 minutes, or until it's golden brown
  10. Remove from oven and reduce oven temperature to 170°C/340°F/Gas mark 3 1/2
  11. Beat goat's cheese, eggs, egg yolks, double cream, thyme, Sacla’ Pesto and lemon zest together, then season well
  12. Spread the caramelised onion over the base of the tart, then pour over the egg and cream mixture
  13. Return to the oven and bake for 25-30 minutes until set
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