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Caramelized Onion Tart

 Caramelized Onion Tart
I've been delighted with the Georgia-grown Vidalia onions ever since I moved here more than 35 years ago. Paired with basil and goat cheese, this appetizer pizza is always well received.—Carol Jordan, Lawrenceville, Georgia
16 ServingsPrep: 50 min. + cooling Bake: 25 min. + standing


  • 1 whole garlic bulb
  • 3 tablespoons olive oil, divided
  • 2 pounds sweet onions, sliced
  • 1 tablespoon balsamic vinegar
  • 1-1/2 cups all-purpose flour
  • 3/4 cup cold butter, cubed
  • 1/4 teaspoon salt
  • 10 ounces fresh goat cheese
  • 3 eggs
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 cup minced fresh basil


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil.
  • Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or
  • until softened.
  • Meanwhile, in a large skillet, cook onions and vinegar in remaining
  • oil over medium heat for 15-20 minutes or until onions are golden
  • brown, stirring frequently. Set aside.

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Caramelized Onion Tart (continued)

Directions (continued)

  • Cool the garlic for 10-15 minutes. Squeeze softened garlic into a
  • food processor; add the flour, butter and salt. Cover and process
  • until mixture resembles coarse crumbs. Press onto the bottom and up
  • the sides of an ungreased 11-in. fluted tart pan with a removable
  • bottom. Bake at 350° for 15 minutes.
  • In a food processor, combine the goat cheese, eggs, parsley, salt and
  • pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan
  • cheese into crust; top with basil. Spread goat cheese mixture into
  • crust.
  • Arrange onions over top; sprinkle with remaining Parmesan cheese.
  • Bake for 25-30 minutes or until set. Yield: 16 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.