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Flaky Spring Onion Goat Cheese Tart

spring onion goat cheese tart - featured image
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This easy brunch tart features buttery, flaky puff pastry topped with creamy goat cheese and sweet, mellow spring onions. It’s a crowd-pleasing, elegant dish that’s simple enough for any morning but impressive enough for special occasions.

Ingredients

Scale
  • 1 sheet all-butter puff pastry (8–10 oz), thawed
  • 4–5 spring onions (scallions), trimmed and thinly sliced (about 1 cup)
  • 2 tbsp unsalted butter
  • 6 oz soft goat cheese, crumbled
  • 2 large eggs
  • 1/3 cup heavy cream or half-and-half
  • 1 tsp lemon zest (from about half a lemon)
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of nutmeg (optional)
  • Extra crumbled goat cheese (about 1 oz, for topping)
  • Chopped fresh herbs (chives, dill, or parsley, optional)
  • A drizzle of olive oil or honey (optional, for serving)

Instructions

  1. Remove puff pastry from the freezer and thaw in the fridge for a few hours or at room temperature for 30-40 minutes until just pliable but still cold.
  2. Line a baking sheet or tart pan (9×13 inches) with parchment paper.
  3. On a lightly floured surface, gently roll the pastry to about 1/8 inch thick to smooth creases and fit your pan. Transfer to the prepared baking sheet.
  4. With a sharp knife, lightly score a 1/2-inch border around the edge of the pastry. Chill the pastry in the fridge while you prepare the filling.
  5. In a medium skillet over medium-low heat, melt the butter. Add sliced spring onions and cook, stirring occasionally, for 3-4 minutes until softened and fragrant but not browned. Remove from heat and let cool slightly.
  6. In a mixing bowl, whisk together eggs, heavy cream, lemon zest, salt, pepper, and nutmeg if using. Stir in the sautéed onions and crumbled goat cheese, reserving a bit of cheese for topping.
  7. Pour the filling over the chilled pastry, spreading evenly but leaving the border clear. Sprinkle reserved goat cheese and, if desired, extra onions or chopped herbs on top.
  8. Preheat oven to 400°F. Bake the tart for 22-28 minutes, or until the pastry is deep golden and the filling is set. The edges should puff up and turn crisp.
  9. Let the tart cool for 5-10 minutes before slicing. Sprinkle with fresh herbs or drizzle with olive oil or honey, if desired.
  10. Slice and serve warm.

Notes

Keep the pastry cold for maximum flakiness. Don’t overload the filling to avoid soggy pastry. You can substitute leeks or sweet onions for spring onions, and try feta or ricotta instead of goat cheese. The tart is easily adapted for gluten-free or dairy-free diets with store-bought alternatives. Leftovers keep well and can be reheated in the oven for best texture.

Nutrition

Keywords: spring onion tart, goat cheese tart, brunch tart, puff pastry tart, easy brunch, vegetarian tart, savory tart, spring brunch, goat cheese recipe, make ahead brunch

Find it online: https://prismtaste.com/flaky-spring-onion-goat-cheese-tart-recipe-for-easy-brunch/