Community recipe
Caramelized Onion, Spinach & Goat Cheese Puff Pastry Tart
A golden, flaky puff pastry tart topped with sweet caramelized onions, wilted spinach, and tangy goat cheese—an easy vegetarian dinner with a polished bistro feel.
- Serves
- 4
- Prep
- 15 min
- Cook
- 37 min
- Difficulty
- easy
Get ready
Ingredients
- 1 puff pastry sheet, thawed if frozen
- 1 tbsp olive oil
- 1 yellow onion, thinly sliced
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 tsp fresh thyme, leaves removed from stems
- 5 oz baby spinaches, rinsed and thoroughly dried
- 4 oz goat cheese, crumbled
- 1 large egg, beaten
- 1 tbsp whole milk
Make it
Instructions
- 01
Prepare the oven, skillet, and pastry
Position a rack in the center of the oven and heat it to 400°F (205°C). Line a rimmed baking sheet with parchment paper. Set a large skillet on the stove. Unfold 1 each puff pastry sheet onto the lined baking sheet; if it is frozen, let it thaw at room temperature for 10–15 minutes, just until pliable but still cool. Use a fork to prick the center all over, leaving a 1-inch border unpricked. | Why: A cool, docked center bakes crisp while the untouched border puffs into a defined crust.
- 02
Caramelize the onions and wilt the spinach
Heat the skillet over medium heat for 1 minute. Add 1 tbsp olive oil, then add 1 each yellow onion, sliced thinly, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp fresh thyme. Cook, stirring every 2–3 minutes, until the onion is deeply golden, soft, and jammy, 14–16 minutes; lower the heat if it begins to scorch. Add 5 oz baby spinach, rinsed and thoroughly dried, and cook for 1–2 minutes, tossing until fully wilted and any released moisture has evaporated. Remove the skillet from the heat and cool the mixture for 3 minutes. | Why: Slowly browning the onion concentrates its sweetness, while evaporating spinach moisture protects the pastry from becoming soggy.
- 03
Top and bake the tart
Scatter the cooled onion-spinach mixture evenly over the docked pastry center, keeping the border clear. Crumble 4 oz goat cheese over the vegetables. In a small bowl, whisk 1 each large egg with 1 tbsp whole milk until smooth, then brush the mixture over the exposed pastry border only. Bake until the border is tall, deeply golden, and crisp underneath, 20–22 minutes. If the bottom seems pale, bake 2 minutes longer. | Why: The egg wash gives the raised pastry border a glossy, bakery-style finish while the cheese softens into the savory topping.
- 04
Rest, slice, and serve
Transfer the baking sheet to a heatproof surface and let the tart rest for 5 minutes, until the cheese is set enough to slice cleanly. Use a spatula to move it to a cutting board, cut into 4 portions, and serve warm. | Why: A brief rest lets steam escape so the crisp pastry base stays flaky when sliced.
