The Ultimate Mediterranean Goat Cheese Tart Recipe for Slow Weekends
Stop fearing soggy bottoms. This Mediterranean goat cheese tart recipe pairs a shatteringly crisp shell with deep, candy-sweet caramelized onions and tangy custard. It delivers a dense, savory slice that stays perfectly firm for days.
Why This Recipe Wins Every Time
I used to think tarts were just “fancy appetizers” that left me raiding the pantry an hour later. I was wrong. This recipe is a staple in my kitchen because it hits every single comfort food note.
The “Sweet & Salty” Magic
The deep sweetness of slowly caramelized onions perfectly cuts through the sharp, salty tang of the goat cheese. It’s a flavor combination that makes you close your eyes and savor every bite.
Goodbye, Soggy Bottoms
By blind baking the crust first, we ensure a sturdy base. You get a satisfying crunch that holds up to the rich, creamy filling without collapsing.
Leftovers You Actually Want
Unlike some dishes that die in the fridge, this tart settles and tastes even better the next day. It’s delicious warm, but honestly, eating it cold straight from the fridge is a secret joy of mine.
A Slice of Balance
This isn’t just a pie; it’s a balanced meal in a crust. I love that this caramelized onion goat cheese tart brings together healthy fats from the cheese and olive oil, plenty of protein from the eggs, and a mountain of spinach.
It’s nourishing without feeling “diet-y.” I often serve this as a vegetarian savory tart with roasted peppers when I have friends over who eat a bit of everything. It satisfies the meat-eaters just as much as the vegetarians.
If you want to round out the meal, I highly recommend pairing it with something fresh. My Rustic Mediterranean Vegetable & Feta Salad adds a perfect crisp crunch that complements the creamy tart beautifully.
Kitchen Hacks for the Perfect Tart
I’ve made enough “scrambled egg pies” to know where things can go wrong. Here is how I ensure this comes out like a bistro masterpiece.
- Patience Pays Off: Don’t rush the onions. Letting them cook down slowly until they are deep amber brings out a candy-like sweetness that defines this dish. If you burn them, you lose the magic.
- The “Dry” Veggie Rule: Spinach and roasted peppers hold a lot of water. Squeeze that spinach like you mean it! Excess water is the enemy of a set custard.
- Chill Your Dough: If you are making the crust from scratch (or even using store-bought), keep it cold until it hits the hot oven. This shocks the butter and creates those flaky layers we all love.
This really is an easy goat cheese and spinach quiche recipe once you get the prep out of the way. While it bakes, I sometimes whip up a dip for an appetizer, like my Sunshine in a Bowl: Orange-Kissed Carrot Hummus, to keep the Mediterranean vibe going.
Common Questions
Can I make this ahead of time?
Absolutely. In fact, the custard sets up beautifully overnight. You can bake it on Sunday and have a ready-made lunch for Monday and Tuesday. Just reheat gently in the oven to crisp the crust back up.
Is this suitable for a brunch spread?
Yes! It’s the star of any brunch table. I’ve served this alongside my favorite yogurt and chili oil dish for a spread that feels incredibly indulgent but won’t weigh you down all day.
Can I swap the cheese?
If goat cheese is too strong for your family, feta is a great substitute. It won’t melt quite the same way, but it offers a similar salty kick that pairs well with the spinach.
PrintSunshine Mediterranean Goat Cheese Tart with Caramelized Onion
A radiant savory tart perfect for any occasion! This recipe features deeply sweet caramelized onions, earthy spinach, tangy goat cheese, and vibrant roasted peppers embraced by a rich egg custard in a crisp, golden crust. A delightful taste of the Mediterranean.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
Ingredients
- 1 10- inch pie crust (suitable for blind baking, e.g., all-butter or oil-based)
- 1 ½ tablespoons extra virgin olive oil
- 1 very large yellow onion (yielding approx. 1.5 cups chopped)
- 4 cups fresh baby spinach (roughly chopped)
- 1 large clove garlic (approx. 1 ½ teaspoons minced)
- ⅔ cup diced roasted red peppers (from jar, patted dry, or homemade)
- ¼ cup chopped sun-dried tomatoes (oil-packed, drained well)
- 5 large eggs
- 1 ⅓ cups milk (2% or whole recommended)
- 6.5 ounces fresh goat cheese (crumbled)
- ¾ teaspoon kosher salt
- ⅓ teaspoon ground black pepper
Instructions
- Prepare Crust & Oven: If using a homemade crust, ensure it is well-chilled. Position an oven rack in the center and preheat your oven to 400∘F (205∘C).
- Blind Bake Crust: On a lightly floured surface, roll out the pie dough to approximately a 12-inch diameter circle. Gently ease the dough into a 10-inch pie dish. Trim any excess dough and create a decorative edge (e.g., crimp or flute). Line the dough snugly with parchment paper (tip: crumple the paper first for a better fit) or aluminum foil. Fill evenly with pie weights or dried beans. Bake for 15-17 minutes, observing until the crust edges begin to color lightly.
- Finish Blind Baking: Carefully remove the parchment/foil containing the weights/beans. Using the tines of a fork, prick the bottom surface of the crust multiple times. Return the empty crust to the oven for an additional 7-9 minutes, baking until the bottom looks dry and has taken on a pale golden hue. Place the pre-baked crust on a wire rack to cool slightly. Reduce the oven temperature to 350∘F (175∘C).
- Caramelize Onion: While the crust is baking, warm the olive oil in a large, heavy-bottomed skillet over medium-low heat. Add the chopped yellow onion. Cook slowly, stirring infrequently at first, then more often as it colors, until the onion is exceptionally tender, deeply golden brown, and sweet – properly caramelized. This crucial step takes patience, typically 30-40 minutes.
- Cook Aromatics & Spinach: Introduce the chopped spinach to the skillet with the caramelized onions, adding it in batches if necessary, stirring until just wilted. Mix in the minced garlic, kosher salt, and ground black pepper. Continue to cook and stir for about 1 minute more, just until the garlic becomes fragrant. Take the skillet off the heat.
- Mix the Filling: In a separate medium-large bowl, whisk the large eggs and milk together thoroughly. Add the warm onion-spinach mixture from the skillet, the crumbled goat cheese, the diced roasted red peppers, and the chopped sun-dried tomatoes to the egg mixture. Gently fold everything together until combined; avoid overmixing.
- Assemble and Bake Tart: Pour the prepared filling carefully into the pre-baked tart shell, arranging the ingredients evenly. For easier handling and to catch any drips, place the pie dish onto a larger baking sheet. Bake in the preheated 350∘F (175∘C) oven for 55 to 70 minutes. The tart is done when the filling is puffed and golden, and the center appears set (it should not wobble excessively when the dish is gently nudged). A thin knife inserted about an inch from the center should come out clean.
- Cool Before Serving: Remove the tart from the oven and let it cool on a wire rack for a minimum of 15 minutes before slicing. This allows the filling to fully set. Serve the tart warm or allow it to cool to room temperature.
- Estimated Nutritional Information (per serving, based on 8 servings):
Notes
Nutrition Facts (per serving, 8 servings): Calories: 360 kcal | Total Fat: 23 g (Saturated Fat: 11 g) | Cholesterol: 135 mg | Sodium: 470 mg (will vary based on salt in crust and specific goat cheese) | Total Carbs: 24 g (Fiber: 3 g, Sugars: 5 g) | Protein: 14 g
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 360
Final Word: Whether you serve this warm for dinner or cold for lunch, I hope this tart brings a little sunshine to your plate. It’s one of those recipes that proves eating well doesn’t mean sacrificing flavor. Remember, these are just my kitchen adventures—chat with your doctor or nutritionist for personalized tips!
