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Three-Onion Goat Cheese Tart

The sweetness of onions, shallots and garlic (three members of the onion family) make this savory tart a true standout.


  • 6 slices bacon
  • 2 cups (500 mL) diced onions
  • 3   shallots, thinly sliced
  • 1/2 tsp (2 mL) sugar
  • 2 tsp (10 mL) fresh thyme leaves
  • 2   garlic cloves, pressed
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 1/2 cup (125 mL) dry white wine, such as Chardonnay
  • 1/2 pkg (17.3 oz/450 g) frozen puff pastry sheets, thawed (1 sheet)
  • 1   egg white, lightly beaten
  • 1 log (3.5-4 oz/125 g) goat cheese
  •  Additional fresh thyme sprigs (optional)


  1. Preheat oven to 400°F. Cut bacon into small pieces using Chef's Knife. Cook bacon in (10-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).

  2. Dice onions using Santoku Knife. Thinly slice shallots using Ultimate Mandoline fitted with thin slicing blade. Add onions, shallots and sugar to Skillet; cook and stir over medium heat 10-12 minutes or until caramelized. Add thyme, garlic pressed with Garlic Press and black pepper; cook 1 minute. Add wine; stir to loosen browned bits from bottom of pan using Stainless/Silicone Whisk. Cook 1-2 minutes or until onion mixture is almost dry. Remove Skillet from heat; stir in bacon and set aside.

  3. Unfold puff pastry onto Rectangle Stone; lightly roll seams using Baker's Roller®. Using Pizza Cutter, cut to form three strips. Separate strips on baking stone. Place egg white in (1-cup) Prep Bowl; whisk lightly using Stainless Mini Whisk. Brush pastry with egg white using Chef's Silicone Basting Brush. Cut goat cheese in half crosswise using Utility Knife; slice using Egg Slicer Plus®. Place 4-5 cheese slices in a single row down length of each pastry; top with onion mixture. Bake 20-22 minutes or until tarts are deep golden brown.

  4. Remove tarts from oven. Cut each tart into four squares using Bread Knife. Cut squares diagonally in half, creating 24 triangles. Garnish with thyme sprigs, if desired. Serve warm.


  • 24  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 80, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 8 g, Protein 2 g, Sodium 85 mg, Fiber less than 1 g

Cook's Tips:

Chicken broth, water or apple juice can be substituted for the dry white wine, if desired.

Shallots are a member of the onion family. They are small and teardrop-shaped with brown skins and a light pink interior and have a mild flavor that is a blend of onions and garlic. Choose shallots that are plump and firm. There should be no sign of wrinkling or sprouting.

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