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Cheesy Tomato Tart with Caramelized Onions

Make the most of summer’s peak produce with a crowd-friendly recipe for Cheesy Tomato Tart with Caramelized Onions.
5 from 2 votes
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 servings


  • All-purpose flour, for rolling out dough
  • 1/2 (17.3-oz.) package frozen puff pastry (1 sheet), thawed
  • 4 pounds assorted heirloom tomatoes
  • 2 onions, thinly sliced
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon sugar
  • 4 cloves garlic, minced
  • 1 Tablespoon minced fresh thyme
  • 1 Tablespoon minced fresh rosemary
  • 8 oz. goat cheese, at room temp
  • 8 oz. cream cheese, at room temp
  • 2 large eggs
  • Balsamic syrup, for topping (optional)


  • Preheat the oven to 425°F.
  • In a medium sauce pan set over medium heat, add the butter and onions and cook, stirring, until the butter is melted.
  • Add the sugar and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Add the garlic, thyme and rosemary and cook until garlic is golden, about 5 minutes. Transfer the mixture to a bowl to cool completely.
  • In a stand mixer fitted with paddle attachment, beat together the goat cheese, cream cheese , eggs, ½ teaspoon salt and ¼ teaspoon pepper. Add caramelized onion mixture and mix.
  • Lightly flour your work surface then unfold the puff pastry and use a rolling pin to lightly roll over and seal any creases.
  • Prick the center of the pastry all over with a fork then score a 1-inch border around all of the edges.
  • Spread the cream cheese mixture on top of the pastry, keeping it within the docked border. Top the cream cheese mixture with the sliced tomatoes.
  • Bake the tart until it is golden brown and puffed, about 25 minutes. Remove it from the oven and let it cool for 10 minutes before slicing and serving with a drizzle of balsamic syrup (optional).
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