Okay, let me tell you about this tart. I used to think quiche and savory tarts were… well, fine. Perfectly acceptable brunch food, right? But then one lazy Sunday morning, while recipe testing what would become this glorious creation, I got distracted chatting and let the onions cook for way longer than I initially planned. Best. Mistake. Ever. That deep, sweet, jammy flavor from truly caramelized onions completely transformed the dish from “fine” to “Oh my gosh, what IS this?!”
And that’s why you absolutely need this Sunshine Mediterranean Goat Cheese Tart in your life. It sounds fancy, maybe looks a little impressive, but trust me, it’s surprisingly straightforward. It’s become my go-to for everything from weekend brunch with friends to a satisfying lunch, or even a light dinner paired with a simple salad. It’s that perfect blend of comforting and elegant.
Why This Recipe Just Works
- Flavor Explosion: Seriously, the combination here is magic. You get the deep sweetness from those patient caramelized onions, the tangy kick from the goat cheese, earthy spinach, pops of roasted red pepper, and those little chewy bursts of sun-dried tomato. It hits all the right notes.
- Gorgeous Results, No Soggy Bottoms: We’re blind baking the crust here, which sounds more complicated than it is. It’s the secret weapon against the dreaded soggy bottom and ensures a perfectly crisp base for that creamy filling. It looks bakery-level impressive with surprisingly little active effort!
- Super Versatile: Brunch centerpiece? Check. Lovely lunch dish? Absolutely. Light dinner with a side salad? You bet. It’s delicious warm or at room temperature, making it perfect for entertaining or meal prepping.
What You’ll Need (The Ingredient Lowdown)
Here’s your shopping list:
- 1 10-inch pie crust: Use your favorite homemade recipe (all-butter is lovely!) or grab a good quality store-bought one to save time. No judgment here! Needs to be suitable for blind baking.
- 1 ½ tablespoons extra virgin olive oil: For caramelizing those onions.
- 1 very large yellow onion: You want about 1.5 cups chopped. Size matters here for getting enough caramelized goodness!
- 4 cups fresh baby spinach: This looks like a TON, but it wilts down like crazy. Trust the process! Roughly chop it.
- 1 large clove garlic: Minced up fine – about 1 ½ teaspoons.
- ⅔ cup diced roasted red peppers: The jarred kind works perfectly, just pat them dry. Or roast your own if you’re feeling ambitious!
- ¼ cup chopped sun-dried tomatoes: Get the oil-packed kind and drain them well before chopping. They add amazing chewy texture and concentrated flavor.
- 5 large eggs: The backbone of our creamy custard filling.
- 1 ⅓ cups milk: 2% or whole milk gives the best richness, but use what you have.
- 6.5 ounces fresh goat cheese: Crumbled. Get the log kind (chèvre) – it melts beautifully.
- ¾ teaspoon kosher salt: Essential for bringing out all the flavors.
- ⅓ teaspoon ground black pepper: Freshly ground if possible!
Let’s Make Some Tart Magic: Step-by-Step
Alright, ready to bake? Let’s do this!
- Prep Time: First things first, get that oven rack in the center position and preheat to a toasty (). If your crust is homemade, make sure it’s nicely chilled.
- Blind Bake – Part 1: Roll out your pie dough on a lightly floured surface into roughly a 12-inch circle. Gently settle it into your 10-inch pie dish. Trim the excess dough and make the edge pretty (crimp, flute, whatever you like!). Line the dough snugly with parchment paper (crumpling it first really helps it fit!) or foil. Fill it evenly with pie weights or dried beans. Pop it in the oven for 15-17 minutes – just until the edges start looking lightly golden.
- Blind Bake – Part 2: Carefully lift out the parchment/foil with the weights/beans (save those beans for future pies!). Don’t skip this part: prick the bottom of the crust all over with a fork. This stops it from puffing up weirdly. Put the naked crust back in the oven for another 7-9 minutes, until the bottom looks dry and just barely golden. Set it on a wire rack to cool down a bit. Now, turn your oven temperature down to ().
- Caramelize Those Onions (The Magic Step!): While the crust does its thing, warm the olive oil in a big skillet over medium-low heat. Add your chopped onion. Now, settle in. Be patient here! Low and slow is the absolute key to getting that deep, jammy, sweet flavor. Stir occasionally at first, then more often as they start to color. This usually takes a good 30-40 minutes. Don’t rush it – put on some tunes, pour a drink, enjoy the amazing smell. It’s SO worth it.
- Wilt the Greens: Once the onions are beautifully caramelized, toss in the chopped spinach (do it in batches if your skillet is crowded). Stir it around until it wilts down completely. Stir in the minced garlic, salt, and pepper, and cook for just one more minute until that garlic smells amazing. Take the skillet off the heat.
- Mix the Filling: Grab a medium-large bowl and whisk the eggs and milk together really well. Now, gently fold in the warm onion-spinach mixture, the crumbled goat cheese, those diced red peppers, and the sun-dried tomatoes. Just mix until everything is nicely distributed – don’t beat it like crazy.
- Assemble and Bake: Carefully pour that gorgeous filling into your pre-baked crust. Spread it out evenly. Pro tip: Place the pie dish on a larger baking sheet before putting it in the oven – it makes handling easier and catches any potential spills (just in case!). Bake at () for 55 to 70 minutes. You’ll know it’s done when the filling looks puffed and golden, and the center doesn’t jiggle wildly when you gently nudge the dish. A thin knife inserted about an inch from the center should come out clean.
- Cool It! (Important!): Okay, the hardest part: waiting! Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes before you even think about slicing. This lets the custard fully set up so it doesn’t fall apart.
Expert Tips & Tricks
- Cheese Swaps: Not a goat cheese fan? Crumbled feta would be delicious and keep the Mediterranean vibe. Even a sharp white cheddar or Gruyère could work in a pinch, though it changes the flavor profile.
- Green Variations: Feel free to swap the spinach for chopped kale (remove the tough stems first!) or Swiss chard.
- Make it Meatier? Some crumbled cooked bacon or sautéed mushrooms folded into the filling would be fantastic additions if you like.
- Storage Savvy: Leftovers are amazing! Cover tightly and store in the fridge for up to 3-4 days. Reheat gently in a moderate oven or toaster oven (preferred!) or give it a quick zap in the microwave.
- Avoid Common Pitfalls: Don’t rush caramelizing the onions – flavor develops over time. Don’t skip blind baking – nobody likes a soggy bottom. Don’t overmix the egg filling – just fold until combined.
Serving & Pairing Perfection
This tart truly shines all on its own, but if you want to round out the meal:
- Simple Salad: A crisp green salad with a zippy lemon vinaigrette is the perfect counterpoint to the rich tart.
- Brunch Spread: Serve alongside a fresh fruit salad, maybe some crispy potatoes or bacon.
- Wine Time: A crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or even a dry Rosé pairs beautifully.
Sunshine 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.
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
Estimated Nutritional Information (per serving, based on 8 servings):
- Calories: Approx. 360 kcal
- Protein: Approx. 14g
- Fat: Approx. 23g
- Saturated Fat: Approx. 11g
- Carbohydrates: Approx. 24g
- Fiber: Approx. 3g
- Sugar: Approx. 5g
- Cholesterol: Approx. 135mg
- Sodium: Approx. 470mg (will vary based on salt in crust and specific goat cheese)
Give This Sunshine Tart a Try!
Honestly, this Sunshine Mediterranean Goat Cheese Tart is such a winner and feels way more special than the effort involved. It brings a little brightness and a whole lot of flavor to the table every single time.
I really hope you give it a try! If you do make it, I’d love to hear how it turned out – leave a comment below or tag me if you share a photo online! Happy baking!
