I’ll always remember the aroma of caramelized onions wafting through our kitchen every autumn. My mom would spend hours at the stove, patiently stirring the onions until they transformed into a sweet, golden delight. It wasn’t just cooking; it was an act of love, a way to bring warmth and comfort to our family as the days grew shorter.
This tennessee onion tart is my way of carrying on that tradition. It’s a dish that takes me back to those cozy afternoons, filled with laughter and the comforting scent of home. Each bite is a reminder of the simple joys in life.
The first time I tried to make it myself, I was a little intimidated, but then I remembered my grandmother telling me how she makes her pineapple cheese ball recipe, and that gave me a new perspective on how to approach the onion tart. She always said, “The best dishes are made with love, not perfection.” And that’s exactly what this tennessee onion tart is all about.
Why you’ll love this Tennessee Onion Tart
- The tennessee onion tart combines savory and sweet flavors in a way that’s absolutely irresistible, making it a crowd-pleasing appetizer or a satisfying light lunch.
- The flaky pie crust provides the perfect base for the creamy goat cheese and the rich, caramelized onions.
- This recipe is surprisingly easy to make, especially with store-bought pie crust, making it perfect for both beginner and experienced cooks.
- The tart is versatile – it can be served warm, at room temperature, or even cold, making it a great option for any occasion.
- The combination of goat cheese, eggs, and heavy cream creates a luxuriously smooth and flavorful filling that complements the sweetness of the onions beautifully.
- You can easily customize the tennessee onion tart with different herbs and spices to suit your taste preferences.
Ingredients
- 1 sheet (14.1 oz) refrigerated pie crust
- 2 tablespoons olive oil
- 4 large Tennessee onions, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 2 large eggs
- 1/4 cup heavy cream
- 1 tablespoon balsamic glaze (optional)
- Fresh parsley, chopped (for garnish)
Directions
Step 1
Tennessee onion tart makes every moment feel comforting. Preheat oven to 375°F (190°C). Unroll pie crust and place it in a 9-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides of the pan. Trim any excess crust.
Step 2
In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 30-40 minutes. Add thyme, salt, and pepper during the last few minutes of cooking.
Tip: Patience is key here! The longer you caramelize the onions, the sweeter and more flavorful they will become.
Step 3
In a medium bowl, whisk together goat cheese, eggs, and heavy cream until smooth.
Step 4
Spread the caramelized onions evenly over the prepared pie crust. Pour the goat cheese mixture over the onions. Gently spread to ensure even distribution.
Step 5
Bake for 25-30 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before removing from the tart pan.
Step 6
Drizzle with balsamic glaze (if using) and garnish with fresh parsley before serving.
Variations, pairings, and serving ideas
Variations
Feel free to experiment with different types of onions in your tennessee onion tart. A mix of sweet yellow onions can add a more complex flavor profile. Adding a pinch of red pepper flakes to the onions while they’re caramelizing can provide a subtle kick.
For a vegetarian twist, consider adding other vegetables like roasted butternut squash or sliced mushrooms to the onion mixture. These additions will complement the sweetness of the onions and add interesting textures to the tart.
If you’re not a fan of goat cheese, you can easily substitute it with cream cheese or ricotta cheese for a milder flavor. You can also add a sprinkle of parmesan cheese on top before baking for a salty, savory touch.
Pairings
The tennessee onion tart pairs beautifully with a light and refreshing salad. A simple arugula salad with a lemon vinaigrette is a great choice. The peppery arugula and bright lemon dressing will cut through the richness of the tart.
A cup of warm tomato soup or a light vegetable broth also complements the tart wonderfully. The warmth of the soup or broth provides a comforting contrast to the savory and slightly sweet flavors of the tart.
For a more substantial meal, consider serving the tart alongside grilled chicken or fish. The caramelized onions and creamy goat cheese make a delicious accompaniment to these protein options. You can find a wealth of delicious appetizer and main course ideas, like this pineapple cheese ball recipe, to help you build your perfect meal at CookReel.
Serving ideas
For an elegant presentation, drizzle the tennessee onion tart with balsamic glaze just before serving. The balsamic glaze adds a touch of sweetness and a beautiful glossy finish. Garnish with fresh parsley or thyme for a pop of color and fresh aroma.
Cut the tart into wedges and arrange them on a platter for easy serving. You can also serve individual slices on small plates as an appetizer or light bite.
Consider serving the tart at room temperature or slightly warmed. This allows the flavors to fully develop and makes it easier to handle.
Storage and make-ahead tips
Storage
Store any leftover tennessee onion tart in the refrigerator in an airtight container. It will keep for up to 3 days. Make sure the tart has cooled completely before storing it to prevent condensation.
To reheat, you can gently warm the tart in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave, but be careful not to overcook them, as the crust may become soggy.
Freezing the tart is not recommended, as the crust may become soggy upon thawing. It’s best to enjoy it fresh or within a few days of baking.
Make-ahead
You can prepare the caramelized onions up to 2 days in advance and store them in the refrigerator. This will save you time when you’re ready to assemble the tart. Simply reheat the onions before spreading them onto the crust.
The goat cheese mixture can also be prepared a day ahead and stored in the refrigerator. Just whisk it again before pouring it over the onions. Assemble the tart just before baking for the best results.
If you’re short on time, you can even assemble the entire tart (without baking) and store it in the refrigerator for a few hours. Just be sure to cover it tightly to prevent the crust from drying out. Add a few extra minutes to the baking time to ensure the crust is fully cooked.
Common mistakes when making Tennessee Onion Tart
- Not caramelizing the onions enough: The onions should be deeply golden brown and very soft. Don’t rush the process, as this is where most of the flavor comes from.
- Overbaking the tart: Keep an eye on the crust and filling. You want the crust to be golden brown and the filling to be set, but not dry.
- Using cold ingredients for the filling: Make sure the goat cheese, eggs, and heavy cream are at room temperature for a smoother filling.
- Skipping the balsamic glaze: The balsamic glaze adds a touch of sweetness and acidity that complements the savory onions and goat cheese.
- Not trimming the excess crust: Trimming the excess crust will prevent it from burning during baking.
Final notes
The tennessee onion tart is more than just a recipe; it’s a celebration of simple ingredients and comforting flavors. It’s a dish that’s perfect for sharing with loved ones or enjoying as a special treat for yourself.
Don’t be afraid to experiment with different variations and make it your own. Whether you add extra herbs, different cheeses, or a touch of spice, the most important ingredient is always love.
I hope you enjoy making and sharing this tennessee onion tart as much as I do! It’s a dish that’s sure to bring warmth and joy to any occasion.
Loved this Tennessee Onion Tart? Try these next
- Pineapple Cheese Ball Recipe
- Slow Cooker Thai Coconut Chicken Soup
- External: Pineapple Cheese Ball Recipe
- External: Slow Cooker Thai Coconut Chicken Soup
- Roasted Vegetable Tart
Tennessee Onion Tart
A savory and sweet tart featuring caramelized Tennessee onions, creamy goat cheese, and a flaky crust. Perfect as an appetizer or light lunch.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1 sheet (14.1 oz) refrigerated pie crust
- 2 tablespoons olive oil
- 4 large Tennessee onions, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 2 large eggs
- 1/4 cup heavy cream
- 1 tablespoon balsamic glaze (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Unroll pie crust and place it in a 9-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides of the pan. Trim any excess crust.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 30-40 minutes. Add thyme, salt, and pepper during the last few minutes of cooking.
- In a medium bowl, whisk together goat cheese, eggs, and heavy cream until smooth.
- Spread the caramelized onions evenly over the prepared pie crust. Pour the goat cheese mixture over the onions. Gently spread to ensure even distribution.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before removing from the tart pan.
- Drizzle with balsamic glaze (if using) and garnish with fresh parsley before serving.
Notes
For a richer flavor, use a combination of sweet and yellow onions. Store leftover tart in the refrigerator for up to 3 days. Reheat gently before serving. You can substitute the goat cheese with cream cheese for a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg