Red Onion and Balsamic Tart

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Yield: 4 servings

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This savory tart makes a wonderful summer lunch.

Red Onion and Balsamic Tart

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 05/07/2010



Onion filling

  • 1 large red onion, peeled and sliced
  • 2 tablespoons butter
  • 1 tablespoon balsamic vinegar
  • pinch of salt
  • 2 large eggs
  • 1/2 cup milk or half & half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Cheese filling

  • 1/4 cup soft goat cheese, crumbled

Tips from our bakers

  • This recipe will also make an 8" or 9" tart. Bake the crust for 12 to 15 minutes, the filled tart for 25 to 30 minutes.
  • To make tarts ahead of time and freeze, proceed with the directions as written, baking the tart shells for 12 minutes, and the filled tarts for 18 minutes. Cool the tarts to room temperature and remove them from the pans. Place the tarts on a baking sheet, cover the pan tightly with plastic wrap, and place it in the freezer. When ready to serve, preheat the oven to 350°F and, after removing the plastic wrap, transfer the baking sheet to the oven to reheat the tarts for 20 to 25 minutes. Note: This freeze-and-bake method is recommended only for small tarts, not for an 8" or 9" tart.


1) To make the crust: Whisk together the flour, Hi-maize, cheese powder, salt, dry mustard, and pepper or hot sauce.

2) Cut the butter into pats, and work it into the flour till the mixture is crumbly.

3) Toss in the cheese. Add the water, tossing with the flour mixture till moistened; add an extra tablespoon or two of water if necessary, to bring the dough together.

4) Divide the dough into four pieces. Pat each into a disk, wrap, and refrigerate for 30 minutes.

5) Transfer the disks to a lightly floured surface, and roll them into 1/8"-thick circles.

6) Place the circles in 4 1/2" tart pans. Prick bottoms with a fork, and chill in the freezer for 15 minutes, while you preheat the oven to 400°F.

7) Bake the tart shells for 12 to 15 minutes, until light brown around the edges. Remove from the oven and cool.

8) To make the filling: Sauté the onion in the 2 tablespoons butter till translucent.

9) Stir in the vinegar and salt. Remove from the heat.

10) Whisk together the eggs, milk, and seasonings.

11) To assemble the tarts: Place 1/4 of the goat cheese into each tart shell. Add 1/4 of the milk-egg mixture, then top with 1/4 of the sautéed onions.

12) Bake the tarts for 18 to 22 minutes. Remove them from the oven, and cool for 10 minutes before removing from the pans. Serve warm, or at room temperature.

Yield: 4 individual tarts.


  • star rating 02/17/2012
  • bwhite50 from KAF Community
  • I've made this a couple of times and love them. The only change I made was the omission of the high-fiber maize as I didn't have any. In one batch I substituted A/P flour (as the recipe suggests). In the next batch I used something different. I had some leftover cheese straws in the freezer, so I put those in the food processor and ground them very fine. I dropped the quantity of the cheese powder to half in that case so as not to overpower the other flavors. They do freeze nicely as well.
  • star rating 12/05/2011
  • bwhite50 from KAF Community
  • Fantastic recipe. I made mine in a tartlet pan, so it made 4 individual tarts. This is really a pretty presentation. I did not clean up my crust edges and I like the rustic look of that. I didn't have any dried thyme, so I substituted herbs de provence and the flavor was just sublime - it was just perfectly balanced. I had thought the strong flavors of red onion and balsamic might overpower everything else, and although those were the dominant flavors, you could taste the herbs, the savory crust, the chevre cheese. I loved it, and will definitely make it again. I think I'll try making it as a large tart next time.
  • star rating 10/23/2011
  • janetpbenson from KAF Community
  • Loved everything about the flavors of these tarts... from the sweet onions to the piquant goat cheese to the cheesy flavor of the tart shells. I did have a little bit of an issue with my tart shells shrinking when they baked. Can you tell me what I did wrong, and give me some insight as how to correct it? I'd love to prepare these in advance and freeze them for a big family brunch.
  • 12/18/2010
  • sandybarit from KAF Community
  • What is Vermont cheese powder and where do you get it ? I live in Michigan and I haven't heard of this product before.
    Vermont Cheese Powder is a King Arthur Flour product. You can view and buy it through our on-line catalog. It is item #4751 - kelsey
  • star rating 07/31/2010
  • Blakeley from Utah
  • Yum! I made alot of changes to the original recipe. I used a cornmeal tart dough instead, rolled out the dough, and cut into 3 inch circles then put the circles into muffins tins. I didn't have a red onion so I just used a yellow sweet onion, and I used 1 extra egg and a 1/4 cup of milk. I put the goat cheese on top instead of the bottom. I baked the little tartletts for about 15 minutes and didn't bake the crust before I put the filling in. They turned out great! This made about 18 cute tasty little tartletts that would be perfect to serve at a party. Thanks for the great recipe KAF!!!!

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