Roasted Onion Tart With Goat Cheese And Pears Recipe

I combined roasted pears and sweet onions into a tart that might make you see savoury tarts in a whole new light for fall entertaining.

Every autumn I find myself testing combos that seem unlikely but end up brilliant. This Roasted Pear and Sweet Onion Tart surprised me, the way pear slices soften next to caramelized sweet onions made me rethink sweet and savory.

I wanted something showy for guests that still felt simple to pull off, and the result was exactly that, flaky edges and deep browned flavors. People kept asking for a name so I started calling it my Pear Onion experiment, its balance makes it worthy of any Savoury Tarts roundup.

Try it when you want to impress without pretending it’s hard.

Ingredients

• Flaky store-bought crust, mostly carbs and fat, adds buttery crunch, not super healthy.
• Sweet onions give fiber, vitamin C, and a mellow savory sweetness.
• Juicy fruit add natural sugars and fiber, brings fresh sweetness and soft bite.
• Tangy creamy cheese, provides protein and calcium, cuts through sweetness with brightness.
• Olive oil and butter add richness and mouthfeel, supply fats for flavor.
• Concentrated sweet and acidic notes, gives depth and a pleasant sour balance.
• Honey brings sticky sweetness and glaze, Dijon adds tangy heat and savory lift.

Ingredient Quantities

• 1 sheet store bought puff pastry, thawed, about 12 x 9 inches
• 2 large sweet onions (Vidalia or Walla Walla), thinly sliced
• 2 ripe but firm pears (Bosc or Bartlett), cored and thinly sliced
• 4 oz (115 g) soft goat cheese, crumbled
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves, or 1/2 tsp dried
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1–2 tbsp honey

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and let the thawed puff pastry sit 10–15 minutes so it’s pliable but still cold.

2. In a large skillet heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the thinly sliced sweet onions, 1 tbsp brown sugar and a pinch of salt. Cook, stirring often, until soft and deeply golden, about 20–25 minutes; add a splash of water if they start to stick.

3. Stir in 1 tbsp balsamic vinegar and 1 tsp fresh thyme (or 1/2 tsp dried), season with black pepper and more salt to taste, cook 1–2 minutes more, then remove from heat and let the onions cool a little so they’re not puddling on the pastry.

4. On the prepared parchment, gently roll the puff pastry to roughly a 12 x 9 inch rectangle. Use a sharp knife to score a 1/2 inch border around the edge without cutting all the way through; prick the center lightly with a fork to avoid giant air bubbles.

5. Spread 1 tbsp Dijon mustard evenly inside the scored border. This keeps the bottom flavorful and helps repel moisture.

6. Spoon the cooled caramelized onions into the center, spreading an even layer. Crumble 4 oz goat cheese over the onions, then arrange the thin pear slices on top in a single overlapping layer. If the pears seem juicy, pat them dry with a paper towel so the pastry won’t get soggy.

7. Brush the pastry border with the beaten egg for a shiny golden edge. Slide the tart (on the parchment) onto the baking sheet.

8. Bake 20–25 minutes until the pastry is puffed and deep golden and the pears are tender. Rotate the pan halfway if your oven has hot spots. If the goat cheese or pears start to brown too fast, loosely tent with foil for the last few minutes.

9. Remove from oven, let rest 5–10 minutes, then drizzle 1–2 tbsp honey over the top and scatter a few extra thyme leaves and a crack of black pepper. Slice and serve warm or at room temp; leftovers crisp back up if reheated briefly in a hot oven.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Large skillet (10 to 12 inch) for caramelizing the onions
3. Chef’s knife and cutting board for slicing onions and pears
4. Paring knife for thin pear slices and scoring the pastry border
5. Rolling pin or a clean bottle to gently roll the pastry so it fits
6. Fork to prick the center of the pastry
7. Pastry brush and a small bowl for the beaten egg
8. Wooden spoon or silicone spatula for stirring the onions and spreading the mustard
9. Oven mitts, an offset or large metal spatula to transfer the tart, and paper towels to pat pears dry

FAQ

Roasted Onion Tart With Goat Cheese And Pears Recipe Substitutions and Variations

• Puff pastry: Swap for a sheet of store bought pie crust or for several sheets of phyllo layered together. If you use pie crust, par bake it for a few minutes so it does not get soggy.
• Sweet onions: Use shallots or a sweet red onion instead. Shallots cook faster so keep an eye on them.
• Pears: Try thinly sliced apples like Honeycrisp or Pink Lady, or fresh figs when they are in season. Apples hold up better and add a little crunch.
• Goat cheese: Substitute crumbled feta for a saltier tang or whole milk ricotta for a milder creamier base. If you pick feta cut back on added salt.

Pro Tips

– If you want those onions to brown faster, try a tiny pinch of baking soda once they start sweating. It breaks down the cell walls and speeds up caramelization, so you get deep color in less time. Dont overdo it though or the flavor goes off.

– To keep the tart from getting soggy, scatter a thin layer of grated Parmesan, ground almonds, or even panko in the center before the toppings. They soak up excess moisture and help the bottom crisp. Also baking on a preheated heavy sheet or pizza stone makes a big difference.

– Make the goat cheese easier to work with by stirring in a teaspoon or two of cream or yogurt so it spreads more evenly. You can also mix in a little lemon zest or cracked pepper for more brightness, its subtle but helps balance the sweet pears.

– If your pears are really juicy, pat them dry and then let the slices sit on paper towels for a few minutes, or briefly sear them cut-side down in a hot pan to evaporate extra liquid. Thin, uniform slices will cook and brown evenly, so take your time cutting them.